Brined and Roasted Thanksgiving Turkey with Simple Gravy
Elevate your Thanksgiving feast with this Brined and Roasted Thanksgiving Turkey with Simple Gravy, a show-stopping centerpiece guaranteed to delight your guests. This recipe begins with a flavorful brine made from kosher salt, brown sugar, bay leaves, and garlic, ensuring the turkey stays juicy and infused with rich, savory goodness. After a restful 12-24 hours in the brine, the turkey is roasted to golden perfection with a buttery herb rub, featuring fresh rosemary and thyme tucked under the skin for aromatic flair. Paired with a velvety homemade gravy crafted from roasted pan drippings and a simple roux, this dish strikes the perfect balance of impressive presentation and comforting holiday flavors. Whether you're serving a table of ten or more, this turkey recipe will make your Thanksgiving unforgettable.
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Recipe Information
Ingredients
- 1 unit whole turkey (12-14 lbs)
- 16 cups water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 tablespoons peppercorns
- 4 unit bay leaves
- 1 unit whole garlic head, halved
- 1 cup unsalted butter, softened
- 4 unit fresh rosemary sprigs
- 6 unit fresh thyme sprigs
- 1 unit onion, quartered
- 1 unit carrot, coarsely chopped
- 1 unit celery stalk, coarsely chopped
- 0.25 cup all-purpose flour (for gravy)
- 4 cups chicken stock (for gravy)
- to taste salt (to taste, for gravy)
- to taste pepper (to taste, for gravy)
Instructions
In a large pot, combine water, kosher salt, brown sugar, peppercorns, bay leaves, and the halved garlic. Heat and stir until the salt and sugar are dissolved. Let the brine cool completely.
Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Refrigerate the turkey in the brine for 12-24 hours.
Remove the turkey from the brine and rinse it under cold water to remove excess salt. Pat the turkey dry with paper towels.
Preheat your oven to 325°F (163°C).
Gently loosen the skin over the turkey breast and legs and rub the softened butter underneath the skin, spreading it evenly. Tuck the rosemary and thyme sprigs under the skin as well.
Place the turkey on a roasting rack in a large roasting pan. Stuff the cavity with the quartered onion, chopped carrot, and celery stalk.
Roast the turkey in the preheated oven for about 3-3.5 hours, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thigh reads 175°F (79°C). Baste the turkey every 30-45 minutes with pan drippings.
Once done, remove the turkey from the oven and tent it loosely with foil. Allow it to rest for at least 30 minutes before carving.
To make the gravy, place the roasting pan with the drippings over medium heat. Skim off excess fat, leaving about 2-3 tablespoons of fat in the pan.
Sprinkle flour into the pan and whisk to form a roux. Cook for 1-2 minutes, stirring constantly.
Gradually add chicken stock to the pan, whisking constantly to avoid lumps. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
Strain the gravy through a fine-mesh strainer if desired and serve alongside the turkey.
Nutrition Facts
Calories |
13715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 636.0 g | 815% | |
| Saturated Fat | 254.4 g | 1272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4037 mg | 1346% | |
| Sodium | 120105 mg | 5222% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 153.1 g | ||
| Protein | 902.5 g | 1805% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1714 mg | 132% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 10595 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
