Brined Roast Turkey with Gravy
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Ingredients

    • 12 - 14 pound turkey, all-natural
    • 1 recipe brine, plus extra water as needed
    • 1/4 cup olive or cooking oil, plus 1/4 cup additional oil or butter
    • 3 yellow onions, quartered and peeled
    • 3 carrots, peeled and cut in large pieces
    • 3 stalks celery, cut in large pieces
    • 1 bunch each of assorted fresh herbs, such as thyme, sage, parsley, etc.
    • 1 - 2 quarts chicken broth
    • 1 bottle dry white wine, optional
  • Gravy

    • 12 - 14 pound turkey, all-natural
    • 1 recipe brine, plus extra water as needed
    • 1/4 cup olive or cooking oil, plus 1/4 cup additional oil or butter
    • 3 yellow onions, quartered and peeled
    • 3 carrots, peeled and cut in large pieces
    • 3 stalks celery, cut in large pieces
    • 1 bunch each of assorted fresh herbs, such as thyme, sage, parsley, etc.
    • 1 - 2 quarts chicken broth
    • 1 bottle dry white wine, optional
    • 4 TB unsalted butter
    • 1/3 cup flour

Preparation

Baking Directions:

1.  Place raw turkey* in a clean, thick-gauge plastic garbage bag.  Lower bag into a bucket or large bowl.  Pour the prepared and cooled brine through a sieve over the turkey, jostling it slightly so that the brine settles into the cavity.   Close the bag securely.  Place in refrigerator for 24 - 48 hours.2.  Preheat oven to 350*F.  Remove turkey from brine and place on paper toweling.  Place a large roasting pan over a burner and add the oil.  Turn heat to medium-high and add onions, carrots and celery.  Cook, stirring, until vegetables begin to brown.  With a large spoon, transfer a scant half of the vegetables into the cavity of the turkey.  Stuff half a bunch of each herb into the cavity as well.  Gather the remaining vegetables into the center of the roasting pan and place the turkey on top of them.  Brush the turkey generously with more oil or melted butter, then sprinkle with salt and pepper.3.  Add 1 cup water to the pan, and cover loosely with foil.  Place in the oven and roast for 1 hour.  Remove foil and add 2 cups broth, plus 2 cups wine to the pan.  Baste turkey with the liquid.  Scatter the remaining herbs over the turkey and into the pan.  Return to oven and continue to roast for 2 - 2 ½ hours more, basting every 45 minutes or so.  If pan liquids dry, add more broth and wine as needed.   When turkey is done, transfer from the pan to a serving platter.  Remove the vegetables and herbs from the cavity and discard.  Let turkey sit for about a half an hour before carving.   4.  Meanwhile, make the gravy.   Heat the turkey stock you made previously, or purchased, in a saucepot until simmering.  Add any liquids from the roasting pan, pressing the vegetables to extract all their flavor.  This can serve as a richly flavored ‘jus’ as is.  If a thicker, more traditional gravy is preferred, then make a paste with 4 TB soft, unsalted butter, and 1/3 cup flour.  Add a little of the hot broth to this mixture and mix well to make a loose paste.  Using a wire whisk, stir half the paste into the simmering broth.  Allow to simmer for 1-2 minutes, until thickened.  Add more paste if needed, until preferred thickness is achieved.   Taste and add salt and pepper if desired.  Keep hot until ready to serve.

Recipe tags

Thanksgiving American

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