Brined Roast Turkey With Pan Gravy

Total Time: 4 hrs 15 mins Preparation Time: 1 hr Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 8
• 1 gallon water
• 1/2 ounce ground cloves
• 1/2 ounce ground ginger
• 4 ounces cracked black peppercorns
• 12 bay leaves
• 1 lb kosher salt
• 24 ounces honey
• 24 ounces maple syrup
• 1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
• 1/2 cup butter, at room temperature
• 2 teaspoons garlic, chopped
• 1 teaspoon fresh rosemary leaf, chopped
• 2 teaspoons fresh sage leaves, chopped
• 2 apples, quartered and cored
• 1 onion, peeled and quartered
• 2 rosemary sprigs
• 3 sage sprigs
• olive oil, for drizzling
• 1 cup carrot, cubed
• 1 cup celery, cubed
• 1 cup onion, cubed
• 1/2 cup wine
• 1/2 cup madeira wine
• 1 sprig thyme
• 2 sprigs parsley
• 2 ounces butter, mixed with
• 2 ounces flour, until it forms a soft dough (beurre manie)
• salt and pepper
• turkey giblets, and neck, from 1 turkey
• 2 tablespoons olive oil
• 1/2 cup port wine
• 1 cup onion, roughly chopped
• 1/2 cup celery, roughly chopped
• 2 sprigs rosemary
• 5 peppercorns
• water, to cover

Recipe

• 1 brine:.
• 2 in a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
• 3 lower to a simmer and stir in the honey and maple syrup until well blended.
• 4 turn off heat and allow to cool to room temperature.
• 5 rinse the turkey inside and out with cold tap water.
• 6 reserve the neck and specialty meats for pan gravy.
• 7 set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
• 8 place a weight on top of the turkey to make sure it is always covered with brine.**.
• 9 marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
• 10 turkey:.
• 11 preheat oven to 325 degrees f.
• 12 in a shallow roasting pan, place the carrots, celery and onions.
• 13 remove turkey from brine.
• 14 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.
• 15 insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
• 16 place the turkey over the vegetables, breast-side up, in the roasting pan.
• 17 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.
• 18 drizzle the turkey with olive oil and rub it into the skin.
• 19 roast the turkey to at least 165 degrees f in the breast, about 2 ½ hours. if the skin gets too dark during roasting, tent with foil.
• 20 transfer turkey to a platter and allow to rest. meanwhile, prepare the pan gravy.
• 21 gravy:.
• 22 tilt the pan and skim as much fat as possible off the juice with a spoon.
• 23 set the pan on 2 burners set on medium heat.
• 24 deglaze roasting pan with wine and madeira.
• 25 scrape the bottom of the pan to loosen any brown bits. reduce until only a quarter remains.
• 26 add the turkey stock, thyme and parsley.
• 27 bring to a boil and strain into a saucepan. bring back to a boil, skim and lower to a simmer.
• 28 whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
• 29 season, to taste, with salt and pepper.
• 30 turkey stock:.
• 31 heat a saucepan over high heat. when the pan is hot, add the olive oil and heat.
• 32 add the neck and giblets and cook until browned all over, about 7 minutes.
• 33 remove the pan from the heat and deglaze with the port.
• 34 return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
• 35 add the carrots, onions, celery, rosemary and peppercorn.
• 36 cover with cold water by 4-inches. bring to boil. reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
• 37 skim any scum that rises to the surface of the stock and discard.
• 38 strain the stock. use immediately, or cool and refrigerate for up to 4 days.
• 39 * i use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
• 40 **i use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. after thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.