Brined And Roasted Thanksgiving Turkey With Simple

Name: Brined And Roasted Thanksgiving Turkey With Simple Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BRINE RECIPE; 1 small onion, diced; 1 stalk celery, diced; 1 medium carrot, diced; 3 garlic cloves, sliced; 3 bay leaves; 1 tablespoon black peppercorns; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 3 sprigs fresh sage; 6 sprigs fresh Italian parsley; 1/2 cup iodized salt; 3 gallons cold water; TURKEY PREPARATION; 1 (16 lb) whole turkey, brined (neck and giblets removed and discarded); salt and pepper, to season turkey; IN THE BIRD; 2 carrots, roughly chopped; 2 celery ribs, roughly chopped; 1 apple, sliced into wedges; 1 orange, sliced into wedges; 4 garlic cloves, peeled and whole; UNDER THE BIRD; 1 medium onion, diced; 1 medium carrot, diced; 1 stalk celery, diced; 3 garlic cloves, whole; 3 sprigs fresh sage; 3 sprigs fresh rosemary; 3 sprigs fresh thyme

Servings: persons

BRINE RECIPE
1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 tablespoon black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
6 sprigs fresh Italian parsley
1/2 cup iodized salt
3 gallons cold water
TURKEY PREPARATION
1 (16 lb) whole turkey, brined (neck and giblets removed and discarded)
salt and pepper, to season turkey
IN THE BIRD
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled and whole
UNDER THE BIRD
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs fresh sage
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 sprigs fresh Italian parsley
3 bay leaves
ON THE BIRD
1/4 lb unsalted butter, sliced into pats
5 cups chicken stock or 5 cups chicken broth, divided

1
BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
2
Preheat oven to 300 degrees Fahrenheit.
3
Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
4
In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
5
Put butter on turkey, or between skin and breast meat.
6
Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
7
Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
8
TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.

1234

kcal

Calories

Fat

109

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: BRINE RECIPE, 1 small onion, diced, 1 stalk celery, diced, 1 medium carrot, diced, and more.

Yes, Brined And Roasted Thanksgiving Turkey With Simple Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brined And Roasted Thanksgiving Turkey With Simple Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions