Roast Turkey w/ Gravy
Ingredients
- 1 Whole Turkey
Brine
- 2 Coarsely Chopped Onions
- 2 Chopped Carrots
- 4 stalks Chopped Celery
- Water (to cover bird)
- ½ cup Kosher Salt
- ½ cup Sugar
- ½ cup White Vinegar
- 3 cloves Whole Garlic
Roast
- 2 Chopped Onions
- 2 Chopped Carrots
- 4 stalks Chopped Celery
- Olive Oil (to rub turkey)
- ½ lb Soft Butter
- Salt & Pepper (generous seasoning for turkey)
- 4 cups Water
Turkey Gravy
- ¼ cup Flour
- ½ stick Butter
- 1 qt Chicken Stock
Instructions
- Wash and remove guts from Whole Turkey.
Brine
- Place turkey in large container and add Onions, Carrots, Celery, Water to cover bird, Kosher Salt, Sugar, White Vinegar and Garlic. Brine turkey in refrigerator for 1-2 days. When ready to roast remove from brine and pat dry.
Roast
- In large roasting pan place Onions, Carrots and Celery.
- Place turkey on vegetable bed and rub with Olive Oil.
- Stuff Soft Butter under turkey skin and generously Salt & Pepper bird.
- Add Water to roasting pan.
- Place in 450℉ oven for 20 minutes then reduce heat to 350℉ for the rest of roasting time (approximately 15 minutes of cooking per pound of bird) until internal temperature is 155-160℉.
- Remove turkey and let rest half hour before slicing.
Turkey Gravy
- Place roasting vegetables and liquids in saucepan and puree with emulsion blender then slowly whisk in Flour Butter and Chicken Stock to make a rich turkey gravy.
