Brined Rosemary Crusted Turkey with Pan Gravy

Name: Brined Rosemary Crusted Turkey with Pan Gravy
Prep time: 4 d 4 h 50 min
Cook time: 4 d 4 h 50 min
Total time: 4 d 4 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 3 bay leaves; 5 bay leaves; 3 sticks butter, at room temperature; 2 carrots, peeled and diced; 2 ribs celery, cut into 1/2-inch dice; 2 ribs celery, diced; 1 large celery root, cut into 1/2-inch dice; 946 milliliters chicken stock, plus more if needed; 2 Tbsps coriander seeds; 1 bottles dry white wine; 1 bulb fennel, cut into 1/2-inch dice; 2 Tbsps fennel seeds; 1 bunch fresh rosemary, finely chopped; 4 sprigs fresh sage, tied in a bundle; 4 cloves garlic, smashed; 177 milliliters kosher salt; 10 servings Kosher salt; 1 onion, diced; 2 larges onions, cut into 1/2-inch dice; 1 teaspoon crushed red pepper flakes; 79 milliliters sugar; 1 bundle fresh thyme; 5 kilograms turkey (free-range organic is great!)

You can never have too many main course recipes, so give Brined Rosemary Crusted Turkey with Pan Gravy a try. This recipe serves 10. One portion of this dish contains about 89g of protein, 51g of fat, and a total of 947 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of onions, fennel seeds, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.

Ingredients you will need

Red Pepper Flakes

Whole Coriander Seeds

Fennel Seeds

Bay Leaves

Carrot

Celery

Garlic

Onion

Whole Turkey

Brine

Sugar

Water

Salt

Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Paper Towels

Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy.

Ingredients you will need

Rosemary

Butter

Whole Turkey

Salt

Equipment you will use

Bowl

Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.

Ingredients you will need

Whole Turkey

Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt.

Ingredients you will need

Celeriac

Bay Leaves

Celery

Fennel

Garlic

Onion

Thyme

Sage

Salt

Equipment you will use

Roasting Pan

Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.

Ingredients you will need

Chicken Stock

Whole Turkey

Wine

Equipment you will use

Roasting Pan

Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.

Ingredients you will need

Whole Turkey

Stock

Equipment you will use

Aluminum Foil

Roasting Pan

Oven

Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.

Ingredients you will need

Whole Turkey

Bone

Equipment you will use

Kitchen Thermometer

Oven

When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Roasting Pan

Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).

Ingredients you will need

Bay Leaves

Seasoning