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Roast Turkey w/ Gravy

Print Recipe
Prep Time 35 minutes
Cook Time 4 hours
Refrigerating and Resting Time 2 days 30 minutes
Total Time 2 days 5 hours 5 minutes
Course Dinner
Servings 4

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.
Keyword Gravy, Roast, Turkey