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Alsatian-Brined Turkey With Riesling Gravy Recipe

Alsatian-Brined Turkey With Riesling Gravy Recipe

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Alsatian-Brined Turkey With Riesling Gravy

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Ingredients:

Serving

5 quarts cold water
2 cups cold water
kosher salt
1 cup sugar
1/4 cup yellow mustard seeds
1/4 cup dried onion flakes
2 tbsp caraway seeds
2 tbsp black peppercorns, lightly crushed
2 tbsp juniper berries, lightly crushed
6 bay leaves
1 (18 lb) whole turkey , neck and giblets reserved for another use
2 1/2 cups riesling wine
1 large onion, quartered
1 head garlic, cloves separated but not peeled
3 tbsp all-purpose flour
2 1/2 cups rich turkey stock ( ) or 2 1/2 cups low sodium chicken broth
fresh ground pepper

Directions:

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 until salt and sugar are completely dissolved. Remove pot from heat.
Line a container large enough to hold the turkey with two 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. If your family or guests are salt sensitive be sure to wash the turkey very well under cold water and dry completely with paper towels. Discard brine.
Add the quartered onion, garlic and 1 cup of 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.
Transfer the turkey to a cutting board. Strain the pan juices into a measuring cup and skim off the fat; reserve 3 tablespoons of the fat. In a bowl, mix the reserved fat with the flour until a paste forms.
Place roasting pan over 2 burners and heat until sizzling. Add 1 cup of Riesling and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom and sides of the pan. Strain the wine into a medium saucepan and boil until reduced to 1/4 cup, about 5 minutes. Add the stock and the reserved pan juices and bring to a boil. Whisk in the flour paste and simmer over moderate heat until the gravy thickens slightly and no floury taste remains, about 10 minutes. Season with salt and pepper.
Carve and serve with the Riesling gravy on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1162.89 Kcal (4869 kJ)
Calories from fat	41.23 Kcal
		% Daily Value*
Total Fat	4.58g	7%
Cholesterol	28.3mg	9%
Sodium	21272.56mg	886%
Potassium	5828.56mg	124%
Total Carbs	66.22g	22%
Sugars	11.27g	45%
Dietary Fiber	1.11g	4%
Protein	157.43g	315%
Vitamin C	2.3mg	4%
Iron	50.1mg	278%
Calcium	68.6mg	7%

Amount Per 100 g
Calories	9.21 Kcal (39 kJ)
Calories from fat	0.33 Kcal
		% Daily Value*
Total Fat	0.04g	7%
Cholesterol	0.22mg	9%
Sodium	168.41mg	886%
Potassium	46.14mg	124%
Total Carbs	0.52g	22%
Sugars	0.09g	45%
Dietary Fiber	0.01g	4%
Protein	1.25g	315%
Iron	0.4mg	278%
Calcium	0.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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