Roast Turkey with Simple Gravy

Prepare a perfectly juicy and flavorful turkey with this brining and roasting method. Paired with a simple, rich gravy made from the drippings, this recipe is perfect for holiday dinners or any special occasion.

Ingredients:

For the Turkey Brine:

• 1 gallon water

• 1 cup kosher salt

• 1 cup brown sugar

• 3 sprigs fresh rosemary

• 1 bunch fresh thyme

• 3 tbsp whole peppercorns

• 3 whole garlic heads, cut in half

• 3 bay leaves

• 1 gallon ice-cold water

For the Roasted Turkey:

• 1 whole turkey (12-14 lbs), thawed, giblets removed

• 1/2 lb unsalted butter, softened

• 2 tbsp fresh thyme, chopped

• 1/4 cup sage leaves, chopped

• 1 lemon, zested

• 1 teaspoon Worcestershire sauce

• Salt and pepper (to taste)

• 1 onion, chopped

• 2 carrots chopped

• 2 celery stalks chopped

• 10 sprigs fresh thyme

• 7 cloves garlic, smashed

• 6 sage leaves

• 2 quarts chicken stock

For the Simple Gravy:

• Turkey drippings (from roasting pan)

• 4 tbsp all-purpose flour

• 2 cups chicken or turkey broth (adjust based on thickness)

• Salt and pepper (to taste)

Instructions:

1. Brine the Turkey:

• Prepare the Brine: In a large stockpot, combine 1 gallon of water, kosher salt, brown sugar, rosemary, thyme, peppercorns, garlic, and bay leaves. Bring to a boil, stirring until the salt and sugar have dissolved. Remove from heat and let the brine cool completely.

• Brine the Turkey: Place the thawed turkey in a large container or brining bag. Pour the cooled brine over the turkey, then add 1 gallon of ice-cold water. Ensure the turkey is fully submerged. Refrigerate for 48 hours.

2. Prep the Turkey for Roasting:

• Remove from Brine: After brining, remove the turkey from the brine and pat it completely dry with paper towels. Let the turkey rest at room temperature for about 30 minutes before roasting.

• Preheat the Oven: Preheat your oven to 325°F (165°C).

• Season and Stuff: Place the softened butter, chopped thyme, chopped sage leaves, lemon zest, Worcestershire sauce and salt and pepper into a food processor. Blend until the butter and herbs are well combined. Rub the softened butter all over the outside of the turkey and inside the cavity and season generously with salt and pepper. Place the onions, celery, carrots, thyme sprigs, smashed garlic cloves, the sage leaves and the chicken stock in the bottom of the roasting pan.

3. Roast the Turkey:

• Roast in the Oven: Place the turkey breast-side up on a roasting rack inside a large roasting pan. Tuck the wings under the turkey and tie the legs together with kitchen twine.

• Roasting Time: Roast the turkey at 325°F (165°C) for approximately 14 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). For a 12-14 pound turkey, this will take around 3 to 3.5 hours.

• Baste: Baste the turkey with pan drippings every 45 minutes to keep it moist.

4. Rest the Turkey:

• Once the turkey is fully cooked, remove it from the oven and loosely tent it with foil. Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.

5. Prepare the Simple Gravy:

• Make a Roux: While the turkey is resting, pour the drippings from the roasting pan into a fat separator or skim off excess fat. In a saucepan, melt 4 tbsp of the skimmed fat or butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes to make a roux.

• Add Broth: Slowly whisk in 2 cups of chicken or turkey broth, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5-7 minutes. Adjust consistency with more broth if needed.

• Season: Season with salt and pepper to taste. Keep warm until ready to serve.

6. Serve:

• Carve the turkey and serve it with the simple gravy on the side. Enjoy with your favorite holiday side dishes!