Ready in 8 hours
My family's favorite turkey - very moist!
I used this brining and breast down method for a 5 lb chicken with excellent results (cutting quantities in half). The chicken sat in brine for 4 hours. I did add a lemon quartered as well because I like lemon.
I did not stuff the chicken with the suggested celery onion mix but simply stuffed it with the lemon and orange from the brine.
The juices / drippings were boiled at the end to make the gravy- adding some low sodium chicken broth and flour - for a lovely delicate taste.
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Jeanwgriffin 1m agoBest Turkey EVER! For the first time the white meat was moist and juicy. I only followed the brining and roasting instructions and planned to make my usual pan gravy but the juices stayed in the meat; no drippings to make gravy with. I will follow this entire recipe next year. Watch the temperature carefully. It cooks faster on the rack.
Bpinyan 2m agoHad a nice light flavor that I think may have been stronger if my turkey wasn't so large. However I loved the flavor and will definitely try again with a 10 lb turkey instead of a 20 lb.
Lis07 2m agoThe turkey was extremely moist and juicy. No complaints from any of my family.
talbotcolleen 1y agofoolproof! needs no extra salt! turkey and gravy was delicious without extra seasoning adjustments! company went back for seconds which said alot! Will be my go to recipe from now on! Thanks Emeril!
whays0502 1y agoAbsolutely the best turkey I have EVER tasted- hands down!! Careful to not overcook! The meat is moist with delicate, full flavor! I'm making it every Thanksgiving. My new tradition.
Thaley 2y agoFabulous...very moist and juicy
Jaxlin19 3y agoWOW!!! Delicious! Moist and very tastey! Thank you!!
Riverfox57 4y agoAwesome! I've never cooked a whole turkey myself before and loved the results. So moist and flavorful! Tip: I used the bottom crisper in my refrigerator to hold the turkey while brining.
Modicum 4y agoChicken I used this brining and breast down method for a 5 lb chicken with excellent results (cutting quantities in half). The chicken sat in brine for 4 hours. I did add a lemon quartered as well because I like lemon. I did not stuff the chicken with the suggested celery onion mix but simply stuffed it with the lemon and orange from the brine. The juices / drippings were boiled at the end to make the gravy- adding some low sodium chicken broth and flour - for a lovely delicate taste.
alexiahall 6y ago[I posted this recipe.]