JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.
Provided by Diane Morgan
Categories Berry Garlic Mushroom Onion Poultry turkey Marinate Roast Christmas Thanksgiving Dinner Christmas Eve Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 to 20, depending on the size of the turkey
Number Of Ingredients 10
Steps:
- Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
- Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
- Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
- Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
- When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
- Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
- Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.
GRILLED TEA-BRINED TURKEY WITH TEA-AND-LEMON GRAVY
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.
Categories Citrus Poultry turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.
- Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).
- Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.
- Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.
- Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350��F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.
BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY
For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.
Provided by Alan in SW Florida
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- 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.
- Preheat oven to 300 degrees Fahrenheit.
- 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.
- 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.
- Put butter on turkey, or between skin and breast meat.
- 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.
- 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.
- 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.
BRINED ROAST TURKEY WITH PAN GRAVY
This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!
Provided by Cucina Casalingo
Categories Whole Turkey
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 36
Steps:
- Brine:.
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
- Lower to a simmer and stir in the honey and maple syrup until well blended.
- Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water.
- Reserve the neck and specialty meats for pan gravy.
- Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
- Place a weight on top of the turkey to make sure it is always covered with brine.**.
- Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
- Turkey:.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions.
- Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
- Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan.
- Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
- Drizzle the turkey with olive oil and rub it into the skin.
- Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
- Gravy:.
- Tilt the pan and skim as much fat as possible off the juice with a spoon.
- Set the pan on 2 burners set on medium heat.
- Deglaze roasting pan with white wine and Madeira.
- Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
- Add the turkey stock, thyme and parsley.
- Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
- Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
- Season, to taste, with salt and pepper.
- Turkey stock:.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
- Add the neck and giblets and cook until browned all over, about 7 minutes.
- Remove the pan from the heat and deglaze with the port.
- Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
- Add the carrots, onions, celery, rosemary and peppercorn.
- Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
- Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
- * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
- **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
Nutrition Facts : Calories 1528, Fat 55.2, SaturatedFat 21.2, Cholesterol 327.9, Sodium 22485.5, Carbohydrate 166.9, Fiber 7.6, Sugar 136.7, Protein 88.8
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY
Provided by Virginia Willis
Categories main-dish
Time 9h55m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
- Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
- Twenty minutes before roasting, preheat the oven to 450 degrees F.
- Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
- Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
- Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
- Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
- Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
- Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY
Time 4h
Number Of Ingredients 17
Steps:
- Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr.
- Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary, garlic and paprika. Loosen the skin from the turkey breast with your fingers; rub the garlic herb butter onto the breast meat under the skin. Tuck the remaining onion, sage sprigs and rosemary sprigs inside the turkey. Tie legs together with butcher's twine and tuck wings under to prevent tips from scorching.
- In bottom of clean roasting pan, place the 3 onion halves, celery, carrots and garlic cloves.
- Set turkey, breast-side up, on top of the vegetables. Roast in lower third of oven for 30 min. Reduce temperature to 160°C (325°F) and roast 3 hr. Cook until meat thermometer inserted into thickest part of inner thigh registers 82°C (180°F). Transfer turkey to serving platter and tent with foil for 20 min. before removing twine and slicing.
- Meanwhile, strain vegetables and skim fat from pan drippings. Put drippings back into roasting pan. Place on stovetop over medium heat. Whisk 1/2 cup (125 mL) of the chicken broth with flour until smooth. Whisk mixture into the drippings. Stir in remaining chicken broth, scraping bottom of pan to incorporate into sauce. Simmer 10 to 12 min,. or until thickened. Stir in parsley, if using. Serve pan gravy with the turkey.
Nutrition Facts : Calories 320, Fat 17, SaturatedFat 6, Carbohydrate 1, Protein 41, Cholesterol 125, Sodium 1120
ROAST TURKEY WITH WHITE WINE GRAVY
The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.
Provided by Adam Dolge
Categories Baked & Roasted Turkey Recipes
Time P1DT3h30m
Number Of Ingredients 18
Steps:
- To brine turkey: Remove neck and giblets from turkey and set aside in the refrigerator for the giblet stock. Drain any liquid from the turkey cavity. Place the turkey on a rack set in a roasting pan. Dry the cavity and skin well with paper towels. Gently loosen skin, running fingers between it and the meat. Mix 1 tablespoon each chopped parsley, rosemary, thyme sage and salt and ground pepper in a small bowl. Rub half the mixture under the skin and the other half on the skin. Refrigerate the turkey, uncovered and breast-side up, for at least 24 hours and for up to 48 hours.
- Meanwhile, prepare stock: Place the reserved neck and giblets in a large saucepan, along with 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves and peppercorns. Add water and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, uncovered, for 2 hours, skimming fat and foam as needed. Strain through a fine sieve into a measuring cup (discard solids). You should have 2 to 2 1/2 cups stock. Set aside in the refrigerator.
- When ready to roast the turkey, position rack in the lower third of oven; preheat to 475°F. Let the turkey stand at room temperature while the oven heats. Place lemon, the remaining 4 garlic cloves, parsley leaves, rosemary sprigs, thyme sprigs and sage leaves in the cavity. Fill the rest of the cavity with some of the remaining onions, carrots and celery. Place any remaining vegetables in the roasting pan. Rub oil over the turkey. Pour wine into the pan.
- Place the pan in the oven and reduce the temperature to 350°. Roast the turkey until an instant-read thermometer inserted in the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2 1/2 hours.
- Transfer the turkey (still on the rack to keep the skin toward the bottom from getting too soggy) to a cutting board. Let rest for at least 20 minutes.
- While the turkey rests, make gravy: Using a slotted spoon, remove the vegetables from the pan and discard. Pour the drippings into a fat separator or a large measuring cup. Set the pan over 2 burners on medium heat. If using flour as a thickener, add 2 tablespoons of the separated fat to the pan and sprinkle with 1/4 cup flour; whisk to combine. Slowly add the remaining 1/4 cup flour. While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer. (You should have about 1/2 cup leftover drippings-reserve to adjust the consistency of the gravy before serving.) Cook, whisking constantly, until thickened, 3 to 5 minutes. If using cornstarch as a thickener, whisk it with 1/3 cup stock in a small bowl. Add the remaining 1 2/3 cups stock and 2 cups defatted drippings to the pan and bring to a simmer. While whisking, slowly add the cornstarch mixture and whisk until thickened.
- Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs. Carve the turkey and serve with the gravy.
Nutrition Facts : Calories 366 calories, Carbohydrate 8 g, Cholesterol 147 mg, Fat 12 g, Fiber 1 g, Protein 42 g, SaturatedFat 3 g, Sodium 636 mg, Sugar 1 g
BRINED ROAST TURKEY WITH PAN GRAVY
Steps:
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
- Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
- Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
MAPLE BRINED TURKEY BREAST WITH MUSHROOM PAN GRAVY
Brining helps keep the turkey moist. I used this recipe when I didn't have time to cook a whole turkey for Thanksgiving....back when I worked retail! Still able to provide a home cooked Thanksgiving dinner and get to work on time! Prep time does not include brining time.
Provided by Lynette !
Categories Turkey
Time 2h40m
Number Of Ingredients 21
Steps:
- 1. Brine: Combine the brine ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve the sugar and salt. Let cool completely. Add the turkey to the brine, cover and chill 4 hours.
- 2. Turkey: Preheat the oven to 400 degrees. Remove the turkey from the brine; discard the brine. Rinse the turkey and pat dry. Loosen the skin from the breast by inserting your fingers, gently pushing between the skin and meat. rub 1/2 teaspoon ground pepper under the loosened skin. Place on a roasting pan coated with cooking spray. Bake the turkey for 45 minutes or until a thermometer registers 160 degrees. Remove from the oven; cover loosely with foil. Let stand 15 minutes. Remove the skin and discard. (unless you are a skin lover!)
- 3. Gravy: Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms and saute for 6 minutes or until ightly browned. Add the broth; bring to a boil and cook until reduced to 2 cups (about 20 minutes). Combine the flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir the flour mixture into the mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from the heat, and stir in the butter, 1 tablespoon at a time. Stir in the parsley and the remaining 1/2 teaspoon black pepper. Serve the gravy with the sliced turkey breast.
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY
Number Of Ingredients 20
Steps:
- Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr.
- Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the butter, chopped sage, chopped rosemary, garlic and paprika. Loosen the skin from the turkey breast with your fingers; rub the garlic herb butter onto the breast meat under the skin. Tuck the remaining onion, sage sprigs and rosemary sprigs inside the turkey. Tie legs together with butcher's twine and tuck wings under to prevent tips from scorching.
- In bottom of clean roasting pan, place the 3 onion halves, celery, carrots and garlic cloves. Set turkey, breast-side up, on top of the vegetables. Roast in lower third of oven for 30 min. Reduce temperature to 160°C (325°F) and roast 3 hr. Cook until meat thermometer inserted into thickest part of inner thigh registers 82°C (180°F). Transfer turkey to serving platter and tent with foil for 20 min. before removing twine and slicing.
- Meanwhile, strain vegetables and skim fat from pan drippings. Put drippings back into roasting pan. Place on stovetop over medium heat. Whisk 1/2 cup (125 mL) of the chicken broth with flour until smooth. Whisk mixture into the drippings. Stir in remaining chicken broth, scraping bottom of pan to incorporate into sauce. Simmer 10 to 12 min,. or until thickened. Stir in parsley, if using. Serve pan gravy with the turkey.
Nutrition Facts : Calories 320, Fat 17, SaturatedFat 6, Carbohydrate 1, Protein 41, Cholesterol 125, Sodium 1120
More about "brined roast turkey with pan gravy food"
BRINED AND ROASTED TURKEY WITH PAN GRAVY RECIPE
From countryliving.com
Cuisine AmericanTotal Time 4 hrs 30 minsServings 12Calories 644 per serving
- Stuff bird with Challah Stuffing with Chestnuts and Dried Fruit (See Challah Stuffing with Chestnuts and Dried Fruit recipe) and truss, if desired.
A RECIPE FOR YOUR FEAST TO REVOLVE AROUND: BRINED AND ...
From cbc.ca
- To prepare the brine, combine water, salt and sugar in a large saucepan. Bring to a boil and stir to dissolve the salt and sugar. Once dissolved, turn off the heat and add the peppercorns, rosemary and thyme. Set aside and allow the brine to cool completely.
- Meanwhile, place the turkey in a clean brining bag or a large pot deep enough to ensure your turkey is fully submerged. Add the cooled brine solution to the bag or pot pouring it over the turkey. Pour cold water over the turkey until the it is completely covered and add the lemon. Seal the bag or cover the pot with saran wrap and transfer to the fridge for 6-24 hours. If you do not have space in your fridge you can place the turkey and brine in a portable cooler and fill any empty space with ice.
- To prepare the rub, combine butter, sage, rosemary, salt, pepper, garlic powder, and olive oil. Set aside.
- Preheat the oven to 350F degrees. Place an elevated roasting tray in the center of a deep roasting pan. Remove the turkey from the brine and pat it dry. Place the dried turkey onto the roasting and stuff the turkey with the Spanish onion, apple, lemon and rosemary. Rub the seasoned butter into the skin of the turkey thoroughly.
HOW TO MAKE PERFECT GRAVY FROM A BRINED TURKEY | LOVE …
From loveandoliveoil.com
Servings 6Total Time 24 hrsEstimated Reading Time 9 mins
ROAST TURKEY WITH PAN GRAVY - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
ROASTED BRINED TURKEY WITH PAN GRAVY RECIPE ...
From mygourmetconnection.com
5/5 (3)Category Turkey & DuckCuisine AmericanTotal Time 10 hrs 15 mins
BRINED ROAST TURKEY RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
4.5/5 (9)Category Main Dish
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY : RECIPES ...
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 6-8Total Time 9 hrs 55 mins
ALSATIAN-BRINED TURKEY WITH RIESLING GRAVY - FOOD AND WINE
From foodandwine.com
5/5 Total Time 30 minsServings 12
- In a large pot, bring 4 cups of the water to a boil. Add 1 1/4 cups of kosher salt, the sugar, mustard seeds, dried onion, caraway seeds, peppercorns, juniper berries and bay leaves. Stir to dissolve the salt and sugar completely. Remove the pot from the heat.
- Line a large stockpot or bucket with 2 very large, sturdy plastic bags. Put the turkey into the bags, neck first. Pour the warm brine over the turkey. Add 1 1/2 cups of the Riesling and 4 quarts of the cold water. Seal the bags; press out as much air as possible. Refrigerate for 2 days.
- On Thanksgiving morning, preheat the oven to 350°. Drain the turkey, scraping off the spices, then transfer it to a large roasting pan and let it return to room temperature. Discard the brine.
- Add the quartered onion, the garlic and 1 cup of the water to the pan and roast the turkey for 1 1/2 hours. Add the remaining 1 cup of water to the pan and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted into an inner thigh registers 165°. Cover the breast loosely with foil during the last hour of roasting to prevent it from browning too quickly.
BOURBON-BRINED TURKEY WITH APPLE BOURBON PAN GRAVY RECIPE ...
From thedailymeal.com
4.5/5 (2)Total Time 7 hrs 45 minsCategory EntreesCalories 632 per serving
BRINED AND BARBECUED TURKEY WITH PAN GRAVY | POULTRY ...
From weber.com
Servings 10-12Total Time 28 hrsCategory Poultry
- Remove the neck and giblets from the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. If the turkey has a pop-up thermometer, discard it.
- Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add the 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.
BUTTERMILK BRINED ROAST TURKEY WITH GRAVY - POP KITCHEN
From popkitchenblog.com
Cuisine ThanksgivingCategory EntreeServings 12Total Time 25 hrs 30 mins
ROASTED {BRINED} TURKEY AND GRAVY - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (13)Category TurkeyServings 12-14Total Time 10 hrs 20 mins
DRY BRINE TURKEY - RECIPES
From more.ctv.ca
Servings 12-14Total Time 27 hrs 20 minsCategory Dinner
ROASTED BEER-BRINED TURKEY WITH ONION GRAVY AND BACON ...
From foodandwine.com
5/5 Total Time 3 hrs 30 minsServings 12
EASIEST ROAST TURKEY AND GRAVY RECIPE - CHATELAINE.COM
From chatelaine.com
3.1/5 (235)Category RecipesServings 12Total Time 4 hrs
BRINED AND BARBECUED TURKEY WITH PAN GRAVY | POULTRY RECIPES
From weber.com
Servings 10-12Total Time 28 hrsCategory Poultry
PERFECTLY JUICY ROAST TURKEY WITH GRAVY | LEMON BLOSSOMS
From lemonblossoms.com
5/5 (6)Total Time 8 hrs 45 minsCategory Dinner, Main CourseCalories 434 per serving
TRY THIS DRY-BRINED TURKEY WITH GRAVY FOR THE PERFECT ...
From camilamade.com
Cuisine AmericanTotal Time 14 hrs 30 minsCategory Main CourseCalories 233 per serving
BRINED AND ROASTED TURKEY WITH PAN GRAVY RECIPE
From axedreamer.mymom.info
BRINED ROAST TURKEY AND PAN GRAVY | RESTAURANT FOOD RECIPE
From restaurantfoodrecepi.blogspot.com
BRINED ROAST TURKEY WITH PAN GRAVY RECIPES
From tfrecipes.com
BRINED ROAST TURKEY WITH PAN GRAVY RECIPE - FOOD.COM ...
From pinterest.com
DRY-BRINED TURKEY AND PAN GRAVY | OREGONIAN RECIPES
From recipes.oregonlive.com
ROAST TURKEY BREAST WITH DRESSING - ALL INFORMATION ABOUT ...
From therecipes.info
EASY BRINED TURKEY WITH CREAM GRAVY - GREATIST.COM
From greatist.com
BRINED AND ROASTED TURKEY WITH GRAVY RECIPE | RECIPES.NET
From recipes.net
COUSCOUS-STUFFED BONELESS TURKEY SADDLE & TART CHERRY GRAVY
From lcbo.com
SIMPLE TURKEY BRINE & ROAST TURKEY RECIPE - ALL ...
From therecipes.info
JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY
From plain.recipes
DRY-BRINED TURKEY WITH SHEET-PAN GRAVY — ALISON ROMAN
From alisoneroman.com
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY – RECIPES ...
From recipenet.org
EASY BRINED TURKEY WITH CREAM GRAVY - FOOD RECIPES
From recipes.studio
ROASTED BRINED TURKEY WITH CIDER GRAVY RECIPES
From tfrecipes.com
BRINED ROAST TURKEY WITH PAN GRAVY | RECIPE | TURKEY BRINE ...
From pinterest.ca
FREE RECIPE @ DR KURI'S RECIPE GALLERY: HERB BRINED, FREE ...
From lapbandsurgery.com
BEST COOKING BUTTER RECIPES: BRINED ROAST TURKEY WITH PAN ...
From worldbestbutterrecipe.blogspot.com
BRINED ROSEMARY CRUSTED TURKEY WITH PAN GRAVY - PLAIN.RECIPES
From plain.recipes
BRINED ROAST TURKEY WITH PAN GRAVY
From crecipe.com
BRINED ROAST TURKEY WITH PAN GRAVY – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love