BRINED ROAST TURKEY WITH PAN GRAVY

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Brined Roast Turkey With Pan Gravy image

This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!

Provided by Cucina Casalingo

Categories     Whole Turkey

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 36

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 lb kosher salt
24 ounces honey
24 ounces maple syrup
1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
1/2 cup butter, at room temperature
2 teaspoons garlic, chopped
1 teaspoon fresh rosemary leaf, chopped
2 teaspoons fresh sage leaves, chopped
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sage sprigs
olive oil, for drizzling
1 cup carrot, cubed
1 cup celery, cubed
1 cup onion, cubed
1/2 cup white wine
1/2 cup madeira wine
1 sprig thyme
2 sprigs parsley
2 ounces butter, mixed with
2 ounces flour, until it forms a soft dough (Beurre manie)
salt and pepper
turkey giblets, and neck, from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup onion, roughly chopped
1/2 cup celery, roughly chopped
2 sprigs rosemary
5 peppercorns
water, to cover

Steps:

  • Brine:.
  • In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
  • Lower to a simmer and stir in the honey and maple syrup until well blended.
  • Turn off heat and allow to cool to room temperature.
  • Rinse the turkey inside and out with cold tap water.
  • Reserve the neck and specialty meats for pan gravy.
  • Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
  • Place a weight on top of the turkey to make sure it is always covered with brine.**.
  • Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
  • Turkey:.
  • Preheat oven to 325 degrees F.
  • In a shallow roasting pan, place the carrots, celery and onions.
  • Remove turkey from brine.
  • Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
  • Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
  • Place the turkey over the vegetables, breast-side up, in the roasting pan.
  • Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
  • Drizzle the turkey with olive oil and rub it into the skin.
  • Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
  • Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
  • Gravy:.
  • Tilt the pan and skim as much fat as possible off the juice with a spoon.
  • Set the pan on 2 burners set on medium heat.
  • Deglaze roasting pan with white wine and Madeira.
  • Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
  • Add the turkey stock, thyme and parsley.
  • Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
  • Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
  • Season, to taste, with salt and pepper.
  • Turkey stock:.
  • Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
  • Add the neck and giblets and cook until browned all over, about 7 minutes.
  • Remove the pan from the heat and deglaze with the port.
  • Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
  • Add the carrots, onions, celery, rosemary and peppercorn.
  • Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
  • Skim any scum that rises to the surface of the stock and discard.
  • Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
  • * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
  • **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.

Nutrition Facts : Calories 1528, Fat 55.2, SaturatedFat 21.2, Cholesterol 327.9, Sodium 22485.5, Carbohydrate 166.9, Fiber 7.6, Sugar 136.7, Protein 88.8

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