Brined Maple Turkey with Cream Gravy
Elevate your holiday feast with this Brined Maple Turkey with Cream Gravy, a showstopping centerpiece that's as flavorful as it is tender. Infused with the sweet, earthy notes of maple syrup and aromatic herbs like rosemary and thyme, this turkey is brined to perfection for juicy, evenly seasoned meat in every bite. Roasted atop a bed of carrots and celery for added depth, it emerges golden brown with perfectly crisp skin. Pair it with a luscious cream gravy made from pan drippings, heavy cream, and a velvety roux for an indulgent finishing touch. Perfect for Thanksgiving or any special occasion, this recipe promises a succulent turkey that’s sure to impress your family and friends. Keywords: brined maple turkey, cream gravy, holiday turkey recipe, Thanksgiving centerpiece, tender turkey, maple syrup turkey, roasted turkey.
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Recipe Information
Ingredients
- 12 pounds Turkey
- 1 cup Kosher salt
- 0.5 cup Brown sugar
- 1 cup Maple syrup
- 16 cups Water
- 6 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 3 Bay leaves
- 6 cloves Garlic
- 6 tablespoons Unsalted butter
- 0.25 cup Flour
- 4 cups Chicken or turkey stock
- 1 cup Heavy cream
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 Lemon
- 1 Onion, quartered
- 2 Carrots, chopped
- 2 Celery stalks, chopped
Instructions
To prepare the brine, combine kosher salt, brown sugar, maple syrup, water, rosemary, thyme, bay leaves, and crushed garlic cloves in a large pot. Heat over medium, stirring until the salt and sugar dissolve. Cool completely.
Place the turkey in a large brining bag or container. Pour the cooled brine solution over the turkey, ensuring it’s fully submerged. Refrigerate for at least 12 hours, or up to 24 hours.
After brining, remove the turkey and discard the brine. Rinse the turkey under cold water to remove excess salt and pat it completely dry with paper towels.
Preheat your oven to 325°F (165°C).
Rub the turkey with olive oil and season with pepper. Stuff the cavity with lemon halves, rosemary, thyme, and the quartered onion. Arrange carrots and celery in the roasting pan to act as a rack for the turkey.
Place the turkey breast-side up on the vegetables in the roasting pan. Tuck the wings under the turkey and tie the legs together with kitchen twine.
Roast the turkey uncovered in the preheated oven. Baste with pan drippings every 30 minutes. Cook until the internal temperature of the thickest part of the breast reaches 165°F (74°C), approximately 2.5-3 hours.
Remove the turkey from the oven and tent with foil. Allow it to rest for at least 30 minutes before carving.
To make the cream gravy, strain the pan drippings and discard the solids. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to make a roux.
Gradually whisk in the strained drippings and stock. Simmer until thickened, about 5-7 minutes. Stir in heavy cream and black pepper, then cook for another 2 minutes.
Serve the carved turkey with cream gravy on the side.
Nutrition Facts
Calories |
10675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.8 g | 379% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 4563 mg | 1521% | |
| Sodium | 136795 mg | 5948% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 301.4 g | ||
| Protein | 1583.5 g | 3167% | |
| Vitamin D | 16.3 mcg | 82% | |
| Calcium | 1216 mg | 94% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 15292 mg | 325% | |
*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.
