Daddy's Game Changing Turkey with Quick Pan Gravy

Name: Daddy's Game Changing Turkey with Quick Pan Gravy
Prep time: 1 d 16 h 30 min
Cook time: 1 d 16 h 30 min
Total time: 1 d 16 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Pan drippings; 1 teaspoons whole black peppercorns; 4 Tbsps butter, softened; 1 teaspoons cayenne pepper; 1 Tbsp dried marjoram; 4 Tbsps all-purpose flour; 6 cloves garlic; 0 teaspoons ground black pepper; 0 teaspoons ground white pepper; 59 milliliters kosher salt; 1 teaspoon kosher salt; 12 servings Kosher salt and freshly ground black pepper; 1 lemon, halved; 1 Tbsp extra-virgin olive oil; 1 red onion, quartered; 1 rosemary stalk; 1 Tbsp dry rubbed sage; 1 bunches sage; 1 bunch sage; 1 bunches thyme; 1 bunch thyme; 6 kilograms turkey, gizzards and neck removed; 237 milliliters turkey broth, plus extra if needed; 710 milliliters turkey broth; 6 liters water; 237 milliliters white wine

Daddy's Game Changing Turkey with Quick Pan Gravy might be a good recipe to expand your main course collection. One portion of this dish contains roughly 83g of protein, 28g of fat, and a total of 633 calories. This recipe serves 12. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have sage, marjoram, kosher salt, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 40 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool.

Ingredients you will need

Peppercorns

Brine

Lemon

Thyme

Water

Sage

Salt

Equipment you will use

Pot

Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Ziploc Bags

Bowl

Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.

Ingredients you will need

Peppercorns

Whole Turkey

Brine

Herbs

Lemon

Equipment you will use

Paper Towels

In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature.

Ingredients you will need

Whole Garlic Cloves

Red Onion

Marjoram

Rosemary

Peppers

Whole Turkey

Thyme

Sage

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan.

Ingredients you will need

Whole Garlic Cloves

Red Onion

Broth

Equipment you will use

Roasting Pan

Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Twine

Roasting Pan

Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes.

Ingredients you will need

Whole Turkey

Broth

Equipment you will use

Aluminum Foil

Frying Pan

Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.

Ingredients you will need

Sliced Turkey

Whole Turkey

Gravy

Equipment you will use

Cutting Board

Frying Pan

Put the roasting pan on the stove top.

Equipment you will use

Roasting Pan

Stove

Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Butter

Onion

All Purpose Flour

Wine

Equipment you will use

Roasting Pan

Wooden Spoon

Bowl

Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.

Ingredients you will need

Salt And Pepper