A whole turkey brined with citrus and herbs for a moist Thanksgiving bird.

Ingredients

Brine Solution:

  • 2 cup kosher salt
  • 1 gallon water
  • Large turkey without giblets

Giblet Stock and Gravy:

  • Turkey neck and giblets (never liver)
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped stalks of celery, can include leaves
  • 1 chopped leek (optional)
  • 1 bay leaf

For Roasting:

  • Soft butter
  • 1 sliced lemon
  • Chopped vegetables (onion, carrot, leeks, celery)
  • Herbs if desired (pepper, rosemary, garlic, sage, etc)
  • White wine (1/2-1 cup, optional)
  • Flour for gravy
  • Madeira (optional)

Steps

  1. Place turkey in large bag. Put in big pot in frig or cooler with ice.
  2. Add brine solution and soak for 12 hr in a cool place.
  3. In an oiled pan, layer vegetables and turkey neck/giblets (never liver).
  4. Roast at 425 degrees for 45 min till browned.
  5. After roasting, remove from oven and add cold water to fill kettle. Gently boil for hours adding water as needed.
  6. Cook, degrease, and strain juices/bones. Save for gravy or stock. Chop giblets for gravy.
  7. Rinse brine from turkey real well. Dry bird with paper towels.
  8. Let bird warm up to room temp for 2 hours.
  9. Secure neck skin to back with toothpick.
  10. Preheat oven to 450 degrees.
  11. Place chopped vegetables on bottom of greased, roasting pan.
  12. Cover roasting rack with foil and punch holes thru foil.
  13. Place turkey breast down. Spread soft butter all over bird. Sprinkle on herbs if desired.
  14. Fill cavity with one sliced lemon.
  15. Place roaster with vegetables and bird in oven. Add water to fill to rack level.
  16. Bake for 40 min.
  17. Reduce oven temp to 350 degrees and turn turkey to breast up.
  18. Add water as needed, may also add 1/2-1 cup of white wine.
  19. Roast 13lb bird for about 2-2 1/2 hr till thigh temp 170-175 degrees.
  20. Pull out of oven and let bird rest 30 min to 1 hr covered lightly with foil/towel.
  21. Pour juices into measuring cup and skim off fat and reserve.
  22. Blender up stock/vegetables and strain, this is gravy broth.
  23. Pour reserved fat into roaster, heat up then add enough flour to make paste.
  24. Saute till a bit browned. May add Madeira to gravy paste.
  25. Add reserved juices and giblet broth to make gravy. Salt/pepper to taste. Add reserved giblets.

Notes

  • Some turkeys are already brined, so check before brining.
  • Giblet stock can be prepared 1 day ahead and cooled.
  • Bird will continue to cook, done is 180 degrees.