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Brine-Turkey-and-Gravy-Recipe

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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
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours 15 minutes
12 hours
Total Time 17 hours
Course Main Course
Cuisine Hawaiian, Thanksgiving
Servings 15 people
Calories 1091 kcal

Ingredients
  

  • 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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