Brined Roast Turkey with Pan Gravy

Brined Roast Turkey with Pan Gravy
You can never have too many main course recipes, so give Brined Roast Turkey with Pan Gravy a try. This recipe covers 53% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 1468 calories, 90g of protein, and 53g of fat per serving. This recipe serves 8. A mixture of ground cloves, onions, sage, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving.

Instructions

1
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.
Ingredients you will need
Black PeppercornsBlack Peppercorns
Maple SyrupMaple Syrup
Bay LeavesBay Leaves
CloveClove
GingerGinger
HoneyHoney
WaterWater
SaltSalt
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PotPot
2
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.
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Whole TurkeyWhole Turkey
BrineBrine
GravyGravy
WaterWater
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Frying PanFrying Pan
3
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.
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Whole TurkeyWhole Turkey
BrineBrine
4
Preheat oven to 325 degrees F.
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OvenOven
5
In a shallow roasting pan, place the carrots, celery and onions.
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CarrotCarrot
CeleryCelery
OnionOnion
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Roasting PanRoasting Pan
6
Remove turkey from brine.
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Whole TurkeyWhole Turkey
BrineBrine
7
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.
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ButterButter
RosemaryRosemary
AppleApple
GarlicGarlic
OnionOnion
Whole TurkeyWhole Turkey
SageSage
Dry Seasoning RubDry Seasoning Rub
8
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.
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VegetableVegetable
Whole TurkeyWhole Turkey
Chicken WingsChicken Wings
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Kitchen TwineKitchen Twine
Roasting PanRoasting Pan
9
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.
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Olive OilOlive Oil
Whole TurkeyWhole Turkey
Dry Seasoning RubDry Seasoning Rub
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Aluminum FoilAluminum Foil
10
Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
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Whole TurkeyWhole Turkey
GravyGravy
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Frying PanFrying Pan
11
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.
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White WineWhite Wine
MadeiraMadeira
JuiceJuice
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Roasting PanRoasting Pan
12
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.
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Turkey StockTurkey Stock
ParsleyParsley
ThymeThyme
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Sauce PanSauce Pan
13
Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
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Salt And PepperSalt And Pepper
GravyGravy
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WhiskWhisk
14
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
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Olive OilOlive Oil
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Sauce PanSauce Pan
Frying PanFrying Pan
15
Add the neck and giblets and cook until browned all over, about 7 minutes.
16
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.
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PortPort
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Frying PanFrying Pan
17
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.
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PeppercornsPeppercorns
RosemaryRosemary
CarrotCarrot
CeleryCelery
OnionOnion
StockStock
WaterWater
18
Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
Ingredients you will need
StockStock
DifficultyExpert
Ready In8 hrs, 15 m.
Servings8
Health Score41
Dish TypesBeverageDrink
OccasionsThanksgiving
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