Brine Turkey and Gravy

Learn how to Brine Turkey and Gravy with this foolproof holiday guide. This centerpiece 23lb bird features a unique flavor profile using Nori’s Salt, citrusy orange zest, and earthy thyme. By using a precise 10–12 hour brining window, we ensure the meat remains incredibly moist while the skin crisps to a perfect golden brown. Whether you are prepping 3–5 days out in an icebox or using a quick-thaw cooler method, this guide covers every step for a successful feast.

Don’t forget to pair this with our Homemade Cranberry Punch.

For food safety guidelines on handling large poultry, please consult the USDA Turkey Roasting Chart.

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Brine Turkey and Gravy

This flavorful and moist brine turkey takes juiciness and flavor to a new heights and will be the star of the Thanksgiving festival!

Posted By: Caroline’s Food Creations Blogspot

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Prep Time 45 minutes mins

Cook Time 4 hours hrs 15 minutes mins

12 hours hrs

Total Time 17 hours hrs

Course Main Course

Cuisine Hawaiian, Thanksgiving

Servings 15 people

Calories 1091 kcal

Ingredients

  

1x2x3x

• 23 lb. Turkey defrost in icebox 3-5 days or in cooler 1-2 days

BRINE:

• Tues. PM –Wed. 6pm (not more than 24 hours)10 – 12 hours ideal
• 1 c. Nori’s salt
• 1 ½ c. brown sugar
• Thyme
• Orange zest

Instructions

 

BRINE:

• Boil to dissolve.
• Cool.
• Add to cold water with ice to fill cooler (small cooler or igloo juice jug cooler).
• When done brining 10 – 12 hours rinse and pat dry
• **Let the turkey rest in low part of refrigerator for 12 more hours

Preparing the turkey:

• Thrust the turkey (tie).
• Rub with canola oil- not butter (butter under the skin with ½ block butter).
• Salt and pepper the cavity.
• Stuff the cavity with orange wedges, sealing the cavity with foil.

Cooking the turkey:

• Using a V roasting rack, place the turkey breast side down.
• Put 1 ½ cans of chicken broth in the bottom of the pan.
• Bake 350 for 1 ½ hours.
• Turn right side over 2 ½ hours @ 275 degrees.
• Keep basting with butter alternating chicken broth juices from the bottom pan (every 15-20 minutes).
• Bake 350 for 1 more hour
• Thermometer should read 240 in thigh or 225 in breast
• (check your size of turkey reading online for doneness)
• Also you may want to adjust cooking time by the size of turkey too.. remember this cooking time is for a 23 pound turkey so cut time in half if using a smaller turkey..

GRAVY:

• * drain out the juice from the bottom of roasting rack and put in freezer to separate fat from broth
• * With the roasting pan on 2 burners on the stove add butter ½ stick and about ½ cup flour
• Scrap bottom of pan and whisk.
• Add herbs (thyme and rosemary), 2 tbsp. of fat drippings, and chicken broth.
• Salt and pepper to taste.
• Strain.

Nutrition

Calories: 1091kcalCarbohydrates: 23gProtein: 136gFat: 47gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 14gCholesterol: 494mgSodium: 6634mgPotassium: 1931mgSugar: 23gVitamin A: 21IUVitamin B1: 1mgVitamin B5: 8mgCalcium: 142mgIron: 12mg

Keyword brine, turkey, flavorful, thanksgiving, festival, gravy

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