Honey-Brined Turkey with Giblet Cream Gravy

Name: Honey-Brined Turkey with Giblet Cream Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 5 Tbsps all purpose flour; 1 small bay leaf; 5 Tbsps butter; 2 carrots, coarsely chopped; 1 large celery stalk, chopped; 473 milliliters coarse salt; 2 bunches fresh thyme; 8 larges garlic cloves, peeled; 237 milliliters honey; 2 lemons, halved; 828 milliliters canned low-salt chicken broth; 2 Tbsps olive oil; 1 onion, halved; 2 Tbsps coarsely cracked black pepper; 16 servings Reserved turkey neck, heart and gizzard; 9 kilograms turkey; neck, heart and gizzard reserved for gravy; 1 liters water; 59 milliliters whipping cream

Honey-Brined Turkey with Giblet Cream Gravy might be just the hor d'oeuvre you are searching for. One serving contains 830 calories, 91g of protein, and 40g of fat. This recipe serves 16. If you have thyme, celery stalk, lemons, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve.

Ingredients you will need

Salt

Whole Turkey

Honey

Water

Equipment you will use

Ziploc Bags

Pot

Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.

Ingredients you will need

Whole Garlic Cloves

Black Pepper

Fresh Thyme

Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Ziploc Bags

Pot

Position rack in bottom third of oven and preheat to 350°F.

Equipment you will use

Oven

Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity.

Ingredients you will need

Whole Turkey

Brine

Juice

Lemon

Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape.

Ingredients you will need

Fresh Thyme

Whole Turkey

Lemon

Chicken Wings

Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.

Ingredients you will need

Olive Oil

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer.

Ingredients you will need

Chicken Broth

Whole Turkey

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.

Equipment you will use

Measuring Cup

Frying Pan

While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan.

Ingredients you will need

Turkey Necks

Whole Turkey

Equipment you will use

Sauce Pan

Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.

Ingredients you will need

Turkey Stock

Turkey Necks

Bay Leaves

Carrot

Celery

Onion

Water

Meat

Equipment you will use

Bowl

Melt 5 tablespoons butter in heavy large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.

Ingredients you will need

All Purpose Flour