Ingredientes para Brined And Roasted Thanksgiving Turkey With Simple Gravy
- Onion
- Celery
- Carrot
- Garlic Cloves
- 4 bay leaves
- 1/4 cup black peppercorns
- Fresh Rosemary
- Fresh Thyme
- Fresh Sage
- Fresh Italian Parsley
- Iodized Salt
- Cold Water
- Whole Turkey
- salt and pepper to taste
- Carrots
- Celery Ribs
- Apple
- Orange
- Unsalted Butter
- Chicken Stock
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Cómo preparar Brined And Roasted Thanksgiving Turkey With Simple Gravy
- **Brining (Add 24 hours before cooking):**
- In a large container (at least large enough to hold the turkey), combine 1 gallon of water, 1 cup kosher salt, 1/2 cup brown sugar, 1/4 cup black peppercorns, 1/4 cup fresh thyme sprigs, 4 bay leaves, and 2 oranges (quartered).
- Submerge the turkey completely in the brine. Cover and refrigerate for at least 24 hours (or up to 48 hours).
- Remove the turkey from the brine and rinse thoroughly under cold water. Pat it completely dry with paper towels.
- **Roasting:**
- Preheat oven to 325°F (160°C). Place the turkey on a roasting rack in a large roasting pan.
- Rub the turkey skin with 2 tablespoons of olive oil and season generously with salt and pepper.
- Roast the turkey for approximately 270 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Basting is not required due to brining. Use a meat thermometer to avoid overcooking!
- Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- **Simple Gravy:**
- While the turkey rests, make the gravy. Skim off excess fat from the roasting pan.
- Place the pan over medium heat on the stovetop. Whisk in 1/4 cup all-purpose flour, and cook for 1-2 minutes until golden.
- Gradually whisk in 4 cups of turkey broth, stirring constantly until thickened. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
324 g
Sugar
33g
Fat
114g
Carbs
5g
