Alsatian Brined Turkey With Riesling Gravy Recipe

Ingredients for Alsatian Brined Turkey With Riesling Gravy

• 4 quarts cold water
• 1 1/4 cups kosher salt
• 1/2 cup granulated sugar
• Yellow Mustard Seeds
• Dried Onion Flakes
• 1 tablespoon caraway seeds
• Black Peppercorns
• 1 teaspoon juniper berries
• 4 bay leaves
• Whole Turkey
• Riesling Wine
• 1 large onion, quartered
• 4 cloves garlic
• All Purpose Flour
• Rich Turkey Stock
• Fresh Ground Pepper

How to Make Alsatian Brined Turkey With Riesling Gravy

1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 ¼ cups kosher salt, ½ cup sugar, 2 tablespoons mustard seeds, 1 tablespoon dried minced onion, 1 tablespoon caraway seeds, 1 teaspoon black peppercorns, 1 teaspoon juniper berries, and 4 bay leaves.
3. Stir until salt and sugar are completely dissolved.
4. Remove pot from heat.
5. Line a large container (big enough for the turkey) with two sturdy plastic bags.
6. Place the turkey in the bags, neck first.
7. Pour the warm brine over the turkey.
8. Add 1 ½ cups Riesling and 4 quarts cold water.
9. Seal the bags tightly, pressing out as much air as possible.
10. Refrigerate for 48 hours (2 days).
11. Preheat oven to 350°F (175°C) on Thanksgiving morning.
12. Remove turkey from brine; rinse thoroughly under cold water and pat completely dry with paper towels. (If your family is salt-sensitive, this step is crucial).
13. Discard the brine.
14. Place turkey in a large roasting pan. Add 1 large onion, quartered, and 4 cloves garlic to the pan.
15. Add 1 cup of water to the roasting pan.
16. Roast for 1 ½ hours.
17. Add another cup of water to the pan. Roast for an additional 1 ½ hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
18. Loosely cover the breast with foil during the last hour of roasting to prevent over-browning.
19. Transfer the turkey to a cutting board to rest.
20. Strain the pan juices into a measuring cup, skimming off excess fat. Reserve 3 tablespoons of fat.
21. In a bowl, whisk together the reserved fat and 3 tablespoons of all-purpose flour to form a paste.
22. Place the roasting pan over two burners and heat until sizzling.
23. Add 1 cup of Riesling to the pan, scraping up any browned bits from the bottom and sides.
24. Strain the wine into a medium saucepan and boil until reduced to ¼ cup (about 5 minutes).
25. Add the reserved pan juices and 2 cups of chicken stock to the saucepan and bring to a boil.
26. Whisk in the flour paste and simmer over moderate heat until the gravy thickens slightly and no floury taste remains (about 10 minutes).
27. Season with salt and pepper to taste.
28. Carve the turkey and serve with the delicious Riesling gravy.