Brining and Cooking the Perfect Turkey with Delicious Gravy Recipe

There's nothing quite like the smell of a juicy, perfectly cooked turkey roasting in the oven. Whether it's Thanksgiving, Christmas, or just a special occasion, a beautifully brined and cooked turkey can be the star of the show at any gathering. But achieving that perfect turkey can be a challenge for many home cooks. That's why we're here to help you brine and cook the perfect turkey, complete with a delicious homemade gravy to top it off.

Brining is the secret to a juicy, flavorful ...

Brining is the secret to a juicy, flavorful turkey. By soaking the bird in a saltwater solution, you not only add flavor but also help the meat retain moisture during the cooking process. This simple step can elevate your turkey from good to great, and it's easier than you may think. We'll walk you through the brining process, including how to make a flavorful brine and how long to brine your turkey for best results.

Once your turkey is brined, it's time to cook it to perfection. This step can be intimidating for many, but with the right techniques, it's entirely achievable. We'll cover everything from how to properly season the bird to the best cooking methods for achieving a crispy, golden-brown skin and tender, juicy meat. No matter how experienced you are in the kitchen, we'll ensure you have the tools and knowledge to cook a show-stopping turkey.

Of course, no turkey is complete without a delicious gravy to pour over the top. We'll share a simple yet flavorful gravy recipe that will perfectly complement your brined and cooked turkey. With just a few ingredients and some pan drippings, you can create a rich, savory gravy that will have your guests asking for seconds.

Whether you're a seasoned pro or a novice in the kitchen, our guide to brining and cooking the perfect turkey with delicious gravy will help you create a memorable and mouthwatering meal for your next gathering. So, roll up your sleeves, gather your ingredients, and get ready to impress your guests with the best turkey they've ever tasted. Let's get cooking!

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

Information

Prep Time: 30 mins
Cook Time: 3 hrs 15 mins
Additional Time: 3 days
Total Time: 3 days 3 hrs 45 mins
Servings: 24
Yield: 1 roast turkey with gravy

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 cook 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.

Preheat the oven to 350 degrees F (175 degrees C).

Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the 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 remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.

Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent 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 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).

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. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

Nutrition

796 cal.

Total Fat: 34g
Saturated Fat: 11g
Cholesterol: 261mg
Sodium: 4792mg
Total Carbohydrate: 29g
Dietary Fiber: 2g
Total Sugars: 21g
Protein: 88g
Vitamin C: 6mg
Calcium: 136mg
Iron: 7mg
Potassium: 1201mg

How to Make Brining and Cooking the Perfect Turkey with Delicious Gravy - A Step-by-Step Guide

Ingredients

Information

Nutrition

796 cal.

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