Brined Roast Turkey With Pan Gravy
This recipe is courtesy of wolfgang puck. It is the most delicious and moist turkey i've ever eaten. Although it is a rather involved recipe, it is well worth the effort!!
Steps
Brine:.
In a large stockpot , bring the water , cloves , ginger , black peppercorn , bay leaves and salt to a boil.
Lower to a simmer and stir in the honey and maple syrup until well blended.
Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water.
Reserve the neck and specialty meats for pan gravy.
Set the turkey in the brine , making sure that the turkey is fully immersed in the brine.
Place a weight on top of the turkey to make sure it is always covered with brine.
Marinate for at least 4 hrs to overnight , depending on the weight of the turkey , in the refrigerator.
Turkey:.
Preheat oven to 325 degrees f.
In a shallow roasting pan , place the carrots , celery and onions.
Remove turkey from brine.
Mix together the butter , garlic , chopped rosemary , and sage to make a compound butter.
Using your hands , loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh.
Rub the compoun.
Ingredients
water, ground cloves, ground ginger, black peppercorns, bay leaves, kosher salt, honey, maple syrup, whole turkey, butter, garlic, fresh rosemary leaf, fresh sage leaves, apples, onion, rosemary sprigs, sage sprigs, olive oil, carrot, celery, white wine, madeira wine, thyme, parsley, flour, salt and pepper, turkey giblets, port wine, rosemary, peppercorns