Thanksgiving turkey brined with gravy
Brining process (day prior to cooking; want to start approximately 36 hours prior to start of cooking):
-Make brine
>>combine all brining ingredients in a large pot
>>bring to a boil
>>cook for 5 minutes
>>cool completely
-once brine has cooled completely, add the cooled brine to the brining bag
>>best to put the bag in the bucket and pour the liquid into the bag (saves transfer and chance of spilling)
-rinse the turkey under cold water, ensuring to remove all innards from the cavity
-place turkey in the cooled brine breast-side down
-close the bag and weigh down turkey with ice; close bucket and place in the refrigerator
-turn turkey once
Prior to cooking:
-preheat the oven to 500 degrees
-remove turkey from brine and rinse with cold water
-pat dry with paper towels and set aside
-rub turkey, both under the skin and on top with the turkey paste
-place chunks of apples and onions inside the cavity
-tuck wings under turkey to prevent burning
Cooking turkey:
-place turkey in a roasting pan at 500 degrees for 30 minutes
-highly suggest filling the roasting pan with water or chicken stock (enough to cover bottom of entire pan) during this process; will prevent burning and smoking
-cook turkey for 30 minutes
-lower temperature to 350 degrees and continue cooking for 2-2.5 hours, depending on size of the turkey
>>can measure for internal temperature of 165
>>suggest to continue to add stock to the pan & baste over the course of the cooking time
>>can tent the turkey with foil if it is getting too brown
Gravy:
-once turkey is finished cooking, remove from oven and set on a cutting board to rest
>>should rest for at least 30 minutes
-pour all the drippings (scrape off the bottom to the pan too) into a pot
-add reserved chicken stock
-bring to a boil
-create a slurry with the flour and some stock
-pour the slurry mixture into the drippings/stock and continue to whisk over medium heat
>>gravy will thicken
>>adjust with more flour to thicken; more stock to loosen as wanted
>>can finish with some butter
Additional Info:
-it is important to look for a turkey that is unbrined
>>read the labels on the turkeys and it will state if it has a “solution” (i.e. butterball turkeys are brined in an 8% solution and will, therefore, not work for this recipe)
>>bell & evans (available at harris teeter) is an option
-you can also use a smaller bone-in turkey breast instead of a full turkey; recipe will work the same
-can add carrots, celery & onion to the roasting pan for added flavor to the drippings
-pairs well with basic cranberry sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4261g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2156 | ||
Calories from Fat: 692 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.9g | 103 % | |
Saturated Fat 65.6g | 328 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1419.4mg | 49 % | |
Potassium 3079.3mg | 81 % | |
Total Carbohydrate 376.7g | 111 % | |
Dietary Fiber 28.6g | 114 % | |
Sugars, other 348.2g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2156
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