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Photo: Victor Protasio
Active Time:1 hr 15 minsTotal Time:1 day 3 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:1 hr 15 minsTotal Time:1 day 3 hrs 30 minsServings:12
Active Time:1 hr 15 mins
Active Time:
1 hr 15 mins
Total Time:1 day 3 hrs 30 mins
Total Time:
1 day 3 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTurkey & Dry Brine112- to 14-poundturkey, thawed if frozen (see Tip)1tablespoonfinely chopped fresh parsley, plus½cupleaves, divided1tablespoonfinely chopped fresh rosemary, plus22-inch sprigs, divided1tablespoonfinely chopped fresh thyme, plus6sprigs, divided1tablespoonfinely chopped sage, plus6leaves, divided1tablespoonkosher salt1teaspoonground pepperGiblet Stock, Roasting Pan & Gravy4largeonions, coarsely chopped, divided6largecarrots, coarsely chopped, divided6large stalkscelery, coarsely chopped, divided6clovesgarlic, peeled, divided4black peppercorns8cupswater1lemon, halved2tablespoonsextra-virgin olive oil1(750 milliliter) bottledry white wine½cupall-purpose flour, divided, or⅓cupcornstarch¼cupfinely chopped mixed fresh herbs, such as parsley, sage, rosemary and/or thyme
Cook Mode(Keep screen awake)
Ingredients
Turkey & Dry Brine
112- to 14-poundturkey, thawed if frozen (see Tip)
1tablespoonfinely chopped fresh parsley, plus½cupleaves, divided
1tablespoonfinely chopped fresh rosemary, plus22-inch sprigs, divided
1tablespoonfinely chopped fresh thyme, plus6sprigs, divided
1tablespoonfinely chopped sage, plus6leaves, divided
1tablespoonkosher salt
1teaspoonground pepper
Giblet Stock, Roasting Pan & Gravy
4largeonions, coarsely chopped, divided
6largecarrots, coarsely chopped, divided
6large stalkscelery, coarsely chopped, divided
6clovesgarlic, peeled, divided
4black peppercorns
8cupswater
1lemon, halved
2tablespoonsextra-virgin olive oil
1(750 milliliter) bottledry white wine
½cupall-purpose flour, divided, or⅓cupcornstarch
¼cupfinely chopped mixed fresh herbs, such as parsley, sage, rosemary and/or thyme
DirectionsTo brine turkey:Remove neck and giblets from turkey and set aside in the refrigerator for the giblet stock. Drain any liquid from the turkey cavity. Place the turkey on a rack set in a roasting pan. Dry the cavity and skin well with paper towels. Gently loosen skin, running fingers between it and the meat. Mix 1 tablespoon each chopped parsley, rosemary, thyme sage and salt and ground pepper in a small bowl. Rub half the mixture under the skin and the other half on the skin. Refrigerate the turkey, uncovered and breast-side up, for at least 24 hours and for up to 48 hours.Meanwhile, prepare stock:Place the reserved neck and giblets in a large saucepan, along with 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves and peppercorns. Add water and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, uncovered, for 2 hours, skimming fat and foam as needed. Strain through a fine sieve into a measuring cup (discard solids). You should have 2 to 2 1/2 cups stock. Set aside in the refrigerator.When ready to roast the turkey, position rack in the lower third of oven; preheat to 475°F. Let the turkey stand at room temperature while the oven heats. Place lemon, the remaining 4 garlic cloves, parsley leaves, rosemary sprigs, thyme sprigs and sage leaves in the cavity. Fill the rest of the cavity with some of the remaining onions, carrots and celery. Place any remaining vegetables in the roasting pan. Rub oil over the turkey. Pour wine into the pan.Place the pan in the oven and reduce the temperature to 350°. Roast the turkey until an instant-read thermometer inserted in the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2 1/2 hours.Transfer the turkey (still on the rack to keep the skin toward the bottom from getting too soggy) to a cutting board. Let rest for at least 20 minutes.While the turkey rests, make gravy:Using a slotted spoon, remove the vegetables from the pan and discard. Pour the drippings into a fat separator or a large measuring cup. Set the pan over 2 burners on medium heat.If using flour as a thickener, add 2 tablespoons of the separated fat to the pan and sprinkle with 1/4 cup flour; whisk to combine. Slowly add the remaining 1/4 cup flour. While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer. (You should have about 1/2 cup leftover drippings—reserve to adjust the consistency of the gravy before serving.) Cook, whisking constantly, until thickened, 3 to 5 minutes.If using cornstarch as a thickener, whisk it with 1/3 cup stock in a small bowl. Add the remaining 1 2/3 cups stock and 2 cups defatted drippings to the pan and bring to a simmer. While whisking, slowly add the cornstarch mixture and whisk until thickened.Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs. Carve the turkey and serve with the gravy.To make aheadDry-brine turkey (Step 1) up to 2 days ahead. Refrigerate giblet stock (Step 2) for up to 2 days.TipThawing a turkey in the refrigerator takes at least 24 hours for every 4 to 5 pounds of meat. But if you find your bird is still partially frozen on Thanksgiving morning, try this quick-thaw method that only takes 30 minutes per pound: Submerge your wrapped turkey in a sink filled with cold water. Switch out the water every hour to ensure you maintain a safe temperature.Originally appeared: EatingWell Magazine, November 2021
Directions
To brine turkey:Remove neck and giblets from turkey and set aside in the refrigerator for the giblet stock. Drain any liquid from the turkey cavity. Place the turkey on a rack set in a roasting pan. Dry the cavity and skin well with paper towels. Gently loosen skin, running fingers between it and the meat. Mix 1 tablespoon each chopped parsley, rosemary, thyme sage and salt and ground pepper in a small bowl. Rub half the mixture under the skin and the other half on the skin. Refrigerate the turkey, uncovered and breast-side up, for at least 24 hours and for up to 48 hours.Meanwhile, prepare stock:Place the reserved neck and giblets in a large saucepan, along with 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves and peppercorns. Add water and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, uncovered, for 2 hours, skimming fat and foam as needed. Strain through a fine sieve into a measuring cup (discard solids). You should have 2 to 2 1/2 cups stock. Set aside in the refrigerator.When ready to roast the turkey, position rack in the lower third of oven; preheat to 475°F. Let the turkey stand at room temperature while the oven heats. Place lemon, the remaining 4 garlic cloves, parsley leaves, rosemary sprigs, thyme sprigs and sage leaves in the cavity. Fill the rest of the cavity with some of the remaining onions, carrots and celery. Place any remaining vegetables in the roasting pan. Rub oil over the turkey. Pour wine into the pan.Place the pan in the oven and reduce the temperature to 350°. Roast the turkey until an instant-read thermometer inserted in the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2 1/2 hours.Transfer the turkey (still on the rack to keep the skin toward the bottom from getting too soggy) to a cutting board. Let rest for at least 20 minutes.While the turkey rests, make gravy:Using a slotted spoon, remove the vegetables from the pan and discard. Pour the drippings into a fat separator or a large measuring cup. Set the pan over 2 burners on medium heat.If using flour as a thickener, add 2 tablespoons of the separated fat to the pan and sprinkle with 1/4 cup flour; whisk to combine. Slowly add the remaining 1/4 cup flour. While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer. (You should have about 1/2 cup leftover drippings—reserve to adjust the consistency of the gravy before serving.) Cook, whisking constantly, until thickened, 3 to 5 minutes.If using cornstarch as a thickener, whisk it with 1/3 cup stock in a small bowl. Add the remaining 1 2/3 cups stock and 2 cups defatted drippings to the pan and bring to a simmer. While whisking, slowly add the cornstarch mixture and whisk until thickened.Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs. Carve the turkey and serve with the gravy.To make aheadDry-brine turkey (Step 1) up to 2 days ahead. Refrigerate giblet stock (Step 2) for up to 2 days.TipThawing a turkey in the refrigerator takes at least 24 hours for every 4 to 5 pounds of meat. But if you find your bird is still partially frozen on Thanksgiving morning, try this quick-thaw method that only takes 30 minutes per pound: Submerge your wrapped turkey in a sink filled with cold water. Switch out the water every hour to ensure you maintain a safe temperature.
To brine turkey:Remove neck and giblets from turkey and set aside in the refrigerator for the giblet stock. Drain any liquid from the turkey cavity. Place the turkey on a rack set in a roasting pan. Dry the cavity and skin well with paper towels. Gently loosen skin, running fingers between it and the meat. Mix 1 tablespoon each chopped parsley, rosemary, thyme sage and salt and ground pepper in a small bowl. Rub half the mixture under the skin and the other half on the skin. Refrigerate the turkey, uncovered and breast-side up, for at least 24 hours and for up to 48 hours.
Meanwhile, prepare stock:Place the reserved neck and giblets in a large saucepan, along with 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves and peppercorns. Add water and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, uncovered, for 2 hours, skimming fat and foam as needed. Strain through a fine sieve into a measuring cup (discard solids). You should have 2 to 2 1/2 cups stock. Set aside in the refrigerator.
When ready to roast the turkey, position rack in the lower third of oven; preheat to 475°F. Let the turkey stand at room temperature while the oven heats. Place lemon, the remaining 4 garlic cloves, parsley leaves, rosemary sprigs, thyme sprigs and sage leaves in the cavity. Fill the rest of the cavity with some of the remaining onions, carrots and celery. Place any remaining vegetables in the roasting pan. Rub oil over the turkey. Pour wine into the pan.
Place the pan in the oven and reduce the temperature to 350°. Roast the turkey until an instant-read thermometer inserted in the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2 1/2 hours.
Transfer the turkey (still on the rack to keep the skin toward the bottom from getting too soggy) to a cutting board. Let rest for at least 20 minutes.
While the turkey rests, make gravy:Using a slotted spoon, remove the vegetables from the pan and discard. Pour the drippings into a fat separator or a large measuring cup. Set the pan over 2 burners on medium heat.If using flour as a thickener, add 2 tablespoons of the separated fat to the pan and sprinkle with 1/4 cup flour; whisk to combine. Slowly add the remaining 1/4 cup flour. While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer. (You should have about 1/2 cup leftover drippings—reserve to adjust the consistency of the gravy before serving.) Cook, whisking constantly, until thickened, 3 to 5 minutes.If using cornstarch as a thickener, whisk it with 1/3 cup stock in a small bowl. Add the remaining 1 2/3 cups stock and 2 cups defatted drippings to the pan and bring to a simmer. While whisking, slowly add the cornstarch mixture and whisk until thickened.
Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs. Carve the turkey and serve with the gravy.
To make ahead
Dry-brine turkey (Step 1) up to 2 days ahead. Refrigerate giblet stock (Step 2) for up to 2 days.
Tip
Thawing a turkey in the refrigerator takes at least 24 hours for every 4 to 5 pounds of meat. But if you find your bird is still partially frozen on Thanksgiving morning, try this quick-thaw method that only takes 30 minutes per pound: Submerge your wrapped turkey in a sink filled with cold water. Switch out the water every hour to ensure you maintain a safe temperature.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)366Calories12gFat8gCarbs42gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
