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Brined Roast Turkey with Pan Gravy Recipe

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Brined Roast Turkey with Pan Gravy
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Ingredients
37
Count
Nutrition
3226
Calories
Total time
255
Minutes
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Ingredients:

Directions:

  1. Brine:
  2. 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.
  3. 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. 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.
  4. Preheat oven to 325 degrees F.
  5. In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
  6. 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.
  7. 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. 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.
  8. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
  9. 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. 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. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
  10. Turkey Stock:
  11. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. 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.
  12. 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.
  13. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3226.02 Kcal (13507 kJ)
Calories from fat 238.55 Kcal
% Daily Value*
Total Fat 26.51g 41%
Cholesterol 226.08mg 75%
Sodium 75590.4mg 3150%
Potassium 14263.2mg 303%
Total Carbs 263.17g 88%
Sugars 137.52g 550%
Dietary Fiber 3.31g 13%
Protein 366.48g 733%
Vitamin C 9.9mg 16%
Vitamin A 2.6mg 88%
Iron 121.9mg 677%
Calcium 196.8mg 20%
Amount Per 100 g
Calories 10.77 Kcal (45 kJ)
Calories from fat 0.8 Kcal
% Daily Value*
Total Fat 0.09g 41%
Cholesterol 0.75mg 75%
Sodium 252.41mg 3150%
Potassium 47.63mg 303%
Total Carbs 0.88g 88%
Sugars 0.46g 550%
Dietary Fiber 0.01g 13%
Protein 1.22g 733%
Iron 0.4mg 677%
Calcium 0.7mg 20%

* 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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Recipe Tags

Weightwatchers Points

  • 66.1
    Points
  • 69
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Sugar

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