Juicy Roast Turkey (Printable Version)

A tender roast turkey brined in citrus and herbs, enhanced with garlic butter and homemade gravy.

# Ingredients Required:

→ Brine

01 - 240 ml salt
02 - 240 ml brown sugar
03 - 2 oranges, quartered
04 - 2 lemons, quartered
05 - 1 apple, quartered
06 - 5 sprigs fresh thyme
07 - 3 sprigs fresh rosemary
08 - 15 ml black peppercorns
09 - 2 bay leaves
10 - 7.6 liters water

→ Turkey

11 - 1 whole turkey (4.5-5.4 kg), fresh or fully thawed
12 - 90 ml unsalted butter
13 - 4 garlic cloves
14 - 10 ml soy sauce
15 - Salt and ground black pepper to taste
16 - 1 lemon, quartered
17 - 1 large onion, quartered
18 - 2 carrots, cut into 2.5 cm chunks
19 - 2 celery ribs, cut into 2.5 cm chunks
20 - 4 sprigs fresh thyme
21 - 4 sprigs fresh rosemary
22 - A few sage leaves (optional)
23 - 240-360 ml turkey or chicken stock

→ Turkey Broth (optional)

24 - Reserved turkey neck and giblets
25 - 1 small onion, chopped
26 - 1 large carrot, chopped
27 - 1 celery stalk, chopped
28 - 1 small bay leaf
29 - 720 ml water
30 - 720 ml low sodium chicken stock or broth

→ Gravy

31 - 120 ml white wine
32 - 720 ml turkey or chicken broth, plus extra if needed
33 - 30 g all-purpose flour
34 - 60 g unsalted butter
35 - Freshly ground black pepper to taste
36 - Reserved cooked turkey neck meat and giblets (optional)

# Guide to Cooking:

01 - In a non-reactive container, dissolve salt and brown sugar in 7.6 liters of water. Add quartered oranges, lemons, apple, thyme, rosemary, peppercorns, and bay leaves. Stir until sugar is fully dissolved.
02 - Remove turkey neck and giblets from cavity; reserve for broth or discard. Remove any leg ties and pin feathers. Optionally rinse turkey with cold water. Submerge turkey completely in brine, cover and refrigerate for minimum 4 hours or overnight.
03 - Remove turkey from brine. Rinse thoroughly under cold running water to remove excess salt. Pat dry with paper towels, especially skin. Allow to air dry for 30 minutes if possible to promote crispy skin.
04 - Melt butter over low heat in a small saucepan. Add garlic cloves and soy sauce, stirring to combine. Remove from heat.
05 - Preheat oven to 163°C. Place turkey breast-side up in roasting pan. Lightly season inside cavity with salt and pepper. Stuff cavity with quartered onion, carrots, celery, lemon, thyme, rosemary, and optional sage leaves. Arrange remaining aromatics around the turkey, placing larger vegetables beneath it.
06 - Using fingers, gently loosen skin from breast meat. Spoon some melted butter mixture under skin covering breast and leg/thigh areas. Discard or place garlic cloves inside cavity or under skin, avoiding direct contact with roasting pan.
07 - Brush remaining flavored butter over turkey skin. Season skin with salt and ground black pepper. Tie drumsticks loosely with kitchen string and fold wings under the body. Carefully flip turkey so breast side is down.
08 - Roast uncovered breast side down at 163°C for 1 hour. While roasting, prepare turkey broth if desired.
09 - In a heavy saucepan, combine turkey neck and giblets (reserve liver for last 15 minutes of cooking) with chopped onion, carrot, celery, and bay leaf. Add water and chicken stock. Bring to boil, reduce heat to low and simmer for 45-60 minutes until volume reduces to 960 ml. Add liver during last 15 minutes. Strain and reserve broth; chop neck meat and giblets if desired for gravy.
10 - Remove turkey, flip breast side up. Baste with 60-120 ml turkey or chicken stock. Return to oven and roast uncovered for 2 to 3 hours more until internal temperature in thickest thigh reads 71°C, avoiding bone. Baste approximately every hour with 120 ml stock.
11 - Remove turkey from oven and transfer to platter or carving board. Tent loosely with foil and rest for 15-30 minutes before carving.
12 - Discard vegetables/herbs from roasting pan. Pour pan juices into measuring cup; skim off fat. Place roasting pan over medium heat (or use saucepan). Add white wine to pan juices and deglaze, scraping browned bits. Add 720 ml reserved turkey broth; bring to boil then reduce to simmer. In separate saucepan, melt butter and whisk in flour to form roux; cook 2-3 minutes. Slowly whisk hot broth mixture into roux, simmer until thickened. Add reserved chopped neck meat and giblets if desired. Season to taste.
13 - Carve turkey as preferred. Arrange meat on platter garnished with fresh herbs and citrus. Serve alongside homemade gravy.

# Extra Suggestions:

01 - Rinsing the turkey after brining is essential to prevent excessive saltiness. Air drying the skin before roasting improves crispness.

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