Brined Roast Turkey with Pan Gravy
Transform your holiday feast with this succulent Brined Roast Turkey with Pan Gravy, a show-stopping centerpiece that’s bursting with flavor. This recipe combines the magic of a flavorful brine infused with fresh herbs, bay leaves, and black peppercorns to create an irresistibly tender and juicy turkey. The bird is rubbed with butter and olive oil for golden, crispy skin, and stuffed with aromatic vegetables to enhance every bite. The accompanying pan gravy, made from the rich drippings and a splash of stock, adds the perfect savory finishing touch. Ideal for Thanksgiving or any festive gathering, this recipe ensures a perfectly roasted turkey that will delight your guests. Serve with your favorite sides for a memorable meal! Keywords: brined roast turkey, pan gravy, holiday turkey recipe, Thanksgiving turkey, juicy roast turkey.
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Ingredients
- 1 piece Whole turkey (12-14 lbs)
- 16 cups Water
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 4 pieces Bay leaves
- 2 tablespoons Black peppercorns
- 4 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 0.5 cup Unsalted butter (softened)
- 2 tablespoons Olive oil
- 2 pieces Carrots (chopped)
- 2 pieces Celery stalks (chopped)
- 1 piece Onion (quartered)
- 0.25 cup All-purpose flour
- 4 cups Chicken or turkey stock
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
In a large stockpot, combine 16 cups of water, kosher salt, brown sugar, bay leaves, black peppercorns, rosemary, and thyme. Bring to a boil to dissolve the salt and sugar, then let the brine cool completely.
Step 2
Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it is completely submerged. Cover and refrigerate for 12-24 hours.
Step 3
Preheat your oven to 325°F (165°C). Remove the turkey from the brine and rinse it thoroughly inside and out under cold water. Pat the turkey dry with paper towels.
Step 4
Rub the turkey all over with softened butter and olive oil, ensuring even coverage. Season the turkey cavity with a little salt and pepper.
Step 5
Stuff the cavity with the chopped carrots, celery, and quartered onion to enhance flavor during roasting.
Step 6
Place the turkey on a roasting rack set inside a large roasting pan. Roast in the oven, basting with the pan juices every 30 minutes, until the internal temperature of the thickest part of the breast reaches 165°F (74°C), approximately 3.5-4 hours.
Step 7
Once cooked, transfer the turkey to a cutting board and loosely tent it with foil. Let it rest for 20-30 minutes before carving.
Step 8
While the turkey rests, make the gravy. Place the roasting pan with the drippings over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly.
Step 9
Gradually add the chicken or turkey stock, scraping up any browned bits from the pan. Continue to cook and whisk until the gravy thickens, about 5-7 minutes.
Step 10
Season the gravy with salt and pepper to taste. Strain if desired for a smoother texture.
Step 11
Carve the turkey and serve with the pan gravy on the side.
Nutrition Facts
| Serving size | (11994.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12701.1 |
| Total Fat 567.6g | 0% |
| Saturated Fat 197.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 3778.3mg | 0% |
| Sodium 122275.0mg | 0% |
| Total Carbohydrate 134.5g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 83.3g | |
| Protein 894.8g | 0% |
| Vitamin D 58.3IU | 0% |
| Calcium 1435.2mg | 0% |
| Iron 50.2mg | 0% |
| Potassium 10107.0mg | 0% |
Source of Calories