3 hour
30 min

Brining and Cooking the Perfect Turkey with Delicious Gravy

    • Low-sodium chicken broth – 4 (32 ounce) cartons
    • Kosher salt – 1 cup
    • Dried savory – 2 tbsp.
    • Dried thyme – 2 tbsp.
    • Dried sage – 2 tbsp.
    • Dried rosemary – 2 tbsp.
    • Apple juice – 1 gallon
    • Water –  1gallon, or as needed to cover
    • Whole turkey – 1 (22 pound)
    • Onions, chopped – 4
    • Celery, chopped –  8 stalks
    • Carrots, chopped –  8
    • Butter, melted – 1/4 cup
    • White cooking wine – 2 cups
    • Chicken broth – 2 (32 ounce) cartons
    • Butter, melted – 1/4 cup
    • Water – 2 cups
    • Turkey broth – 1 (32 ounce) carton
    • Cornstarch – 1/4 cup
    1. Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and simmer the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
    2. Preheat oven to 350° F/175° C/Gas Mark 4.
    3. Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Allow turkey to reach room temperature. Place turkey breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place the remaining 2 onions, 4 stalks of celery, and 4 carrots on the roasting pan around the turkey. Brush turkey over with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
    4. Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a sheet of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180°F/80° C), about 1 more hour (3 hours roasting time in total).
    5. Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. In a bowl, whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to slightly thicken. Serve turkey with gravy.
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