FOR STOCK: Combine broth, carrots, celery, onion and bay leaves in a large saucepan. Add reserved neck, heart and gizzard. Bring to a boil, reduce heat and simmer about 1 hour till stock is reduced to 3 1/2 cups. Strain into a medium bowl. (Make 1 day ahead, cover and refrigerate)
BRINE: Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme and 1/2 bunch sage in a the cooler, stir till mixed and dissolved. Rinse turkey inside and out. Place turkey inside cooler, immersed in brine. Cover with ice. Brine for 18 to 20 hours.
TURKEY: Set rack to lowest position in the oven and preheat to 350 F. Remove turkey from the brine and drain very well. Pat dry inside and out. Place turkey on a small rack set into a large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions and garlic. Stir oil, pepper, chopped thyme and chopped sage in a small bowl to form paste. Tuck wing tips under, ties legs loosely to to hold shape.
Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around, roast turkey 30 minutes. Pour 1 cup broth over turkey, re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer reads 175 F, about 2 hours longer. Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon juices from cavity into roasting pan. Let turkey stand 30 minutes (temperature will increase 5 to 10 degrees).
GRAVY: Strain pan juices into bowl. Spoon off fat reserving 2 tablespoons. Heat reserved 2 tablespoons in a heavy saucepan over medium high heat. Add onion and thyme. Saute till onions brown, about 10 minutes. Add turkey stock, gingersnaps, cider vinegar (3 or 4T to taste) and Worcestershire sauce. Add 2 cups degreased pan juices and bring to a boil, whisking to dissolve gingersnaps. Reduce heat to medium low and simmer till gravy thickens, about 4 minutes. Season gravy to taste with salt and pepper, adding remaining tablespoon vinegar and whipping cream. Serve with turkey.
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|Serving Size: 1 Serving (1244g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 29 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 27.9mg||9 %|
|Sodium 19377mg||668 %|
|Potassium 491.5mg||13 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 51.2g|
|Protein 7.8g||11 %|
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Calories per serving: 264
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