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Brining and Cooking the Perfect Turkey with Delicious Gravy

Brining and Cooking the Perfect Turkey with Delicious Gravy

Cost $50, save $80

Source: Recommended by CookPal

  • 195 Min
  • 24 Servings
  • $50

INGREDIENTS

  • Brine

    • 🧂 4 (32 ounce) cartons low-sodium chicken broth
    • 🧂 1 cup kosher salt
    • 2 tablespoons dried savory
    • 2 tablespoons dried thyme
    • 2 tablespoons dried sage
    • 2 tablespoons dried rosemary
    • 1 gallon apple juice
    • 💧 1 gallon water, or as needed to cover

  • Turkey and Stuffing

    • 🍗 1 (22 pound) whole turkey
    • 🧅 4 large onions, chopped
    • 8 stalks celery, chopped
    • 🥕 8 carrots, chopped
    • 🧈 ¼ cup butter, melted
    • 2 cups white cooking wine
    • 🧂 2 (32 ounce) cartons chicken broth

  • Gravy

    • 🧈 ¼ cup butter, melted
    • 💧 2 cups water
    • 🧂 1 (32 ounce) carton turkey broth
    • ¼ cup cornstarch

STEPS

1

Pour 4 (32-ounce) cartons of low-sodium chicken broth into a large stockpot. Stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium and cook for 7 minutes to blend flavors. Cool completely.

2

Pour the mixture into a 5-gallon food-grade bucket, cooler, or large brining bag. Stir in apple juice and 1 gallon of water. Add the turkey breast-side down to the brine, adding more water if needed to cover. Refrigerate for at least 36 hours.

3

Preheat the oven to 350°F (175°C).

4

Remove the turkey from brine and discard the brine. Rinse the turkey and pat dry with paper towels. Place the turkey breast-side down on a roasting rack in a roasting pan. Stuff with 2 onions, 4 celery stalks, and 4 carrots. Place the remaining vegetables around the turkey in the pan.

5

Brush the turkey with 1/4 cup melted butter. Pour white cooking wine and chicken broth into the pan. Roast in the preheated oven for 30 minutes, basting with pan juices as needed.

6

Cover with aluminum foil if skin darkens too quickly. Continue roasting for 1.5 more hours, basting every 30 minutes. Turn the turkey breast-side up, brush with remaining melted butter, and roast for an additional hour or until an instant-read thermometer reads 180°F (80°C) in the thickest part of the thigh.

7

Remove the turkey and set aside to rest. Strain pan drippings into a saucepan and bring to a boil. In a separate bowl, whisk 2 cups water, turkey broth, and cornstarch until smooth. Gradually whisk this into the drippings, cooking and whisking constantly until thickened.

NUTRIENTS

Per 1 serving

🔥

796

Calories

  • 88
    Protein
  • 29
    Carbs
  • 34
    Fats

💡 Let the brine cool completely before submerging the turkey to ensure food safety.Use a roasting pan with a rack for evenly cooked and juicy turkey.Baste the turkey frequently for extra moisture and flavor.Save leftover turkey slices to use in sandwiches or soups.