How To Make Brined and Roasted Turkey with Gravy
This roasted turkey is brined in broth, apple juice, and herbs, then stuffed with tender veggies, for a juicy centerpiece for your Thanksgiving table!
Serves:
Ingredients
For Brine:
- 128ozchicken broth,(4 cartons), low-sodium
- 1cupkosher salt
- 2tbspdried savory
- 2tbspdried thyme
- 2tbspdried sage
- 2tbspdried rosemary
- 16cupsapple juice
- 16cupswater,or as needed to cover
For Roast Turkey:
- 22lbsturkey,(1 whole)
- 4large onions,chopped
- 8celery stalks,chopped
- 8carrots,chopped
- ¼cupbutter,melted
- 2cupswhite cooking wine
- 64ozchicken broth,(2 cartons)
- ¼cupbutter,melted
For Gravy:
- 2cupswater
- 32ozturkey broth,(1 carton)
- ¼cupcornstarch
Instructions
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Pour four 32-ounce cartons of low-sodium chicken broth into a large stockpot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce the heat to medium, and cook the brine for 7 minutes to blend flavors. Cool.
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Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir the apple juice and 1 gallon of water into the mixture. Place the turkey, breast side down, into the brine, and pour in more water if needed to cover.
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Place in refrigerator and brine for at least 36 hours.
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Preheat oven to 350 degrees F.
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Remove the turkey and discard the used brine. Rinse turkey and pat dry with paper towels.
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Place the turkey with 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 into the roasting pan surrounding the turkey.
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Brush outside of the turkey with ¼ cup melted butter and pour white cooking wine and two 32-ounce cartons of chicken broth into the pan.
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Roast in the oven for 30 minutes; baste with pan juices. If the skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1½ more hours, basting every 30 minutes. Turn the turkey over so it is breast-side up, then brush with the remaining ¼ cup melted butter.
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Continue roasting for about 1 more hour, 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.
Gravy:
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Remove the turkey and set aside while making the gravy.
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Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer.
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Whisk 2 cups of water, one 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth.
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Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly for about 5 minutes.
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Let the gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat.
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Serve turkey with gravy, and enjoy!
Nutrition
- Calories: 838.07kcal
- Fat: 30.88g
- Saturated Fat: 9.46g
- Trans Fat: 0.41g
- Monounsaturated Fat: 10.16g
- Polyunsaturated Fat: 6.92g
- Carbohydrates: 36.35g
- Fiber: 1.99g
- Sugar: 22.89g
- Protein: 97.58g
- Cholesterol: 317.48mg
- Sodium: 2577.95mg
- Calcium: 112.25mg
- Potassium: 1541.03mg
- Iron: 5.11mg
- Vitamin A: 280.69µg
- Vitamin C: 6.00mg
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