Entree: United States – North America – Brined Herb-Roasted Turkey with Giblet Gravy

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 2 hrs 15 min

Total 4 hrs

Ingredients

- 1 whole turkey, approx. 6 lb (2.7 kg) total
- For the brine:
- 3/4 cup (180 g) kosher salt
- 1/2 cup (100 g) granulated sugar
- 1 gallon (3.8 L) water, divided (use chilled)
- 4 bay leaves
- 1 tbsp (15 g) black peppercorns
- 1/2 cup (120 ml) apple cider or apple juice (optional)
- For roasting:
- 8 tbsp (115 g) unsalted butter, softened
- 2 tbsp (30 ml) fresh rosemary, chopped
- 2 tbsp (30 ml) fresh thyme, chopped
- 1 tbsp (15 ml) fresh sage, chopped
- 1 tsp (5 g) black pepper
- 1 large onion, quartered (about 8 oz / 225 g)
- 1 carrot, halved (about 3 oz / 85 g)
- 1 stalk celery, halved (about 2 oz / 55 g)
- For giblet gravy:
- Giblets and neck from the turkey, cleaned (approx. 8 oz / 225 g total)
- 4 cups (960 ml) water or low-sodium stock for simmering giblets
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (30 ml) unsalted butter (from roasting pan reserved fat)
- Salt and pepper to taste
- Cranberry sauce for serving (optional): 1 cup (240 ml)

Instructions

1. In a large pot, dissolve kosher salt and sugar in 1 quart (960 ml) hot water; add bay leaves, peppercorns, and apple cider. Add remaining cold water to cool brine to room temperature. Submerge turkey in brine in a container or heavy-duty bag and refrigerate 8–12 hours.
2. Remove turkey from brine, rinse thoroughly under cold water, and pat dry. Let sit uncovered in refrigerator 4 hours or at room temperature 30 minutes to dry the skin.
3. Preheat oven to 325°F (165°C). Mix softened butter with rosemary, thyme, sage, and pepper. Rub herb butter under and over the skin. Place onion, carrot, and celery in the roasting pan and set turkey on a rack above them.
4. Roast until internal temperature in thigh reaches 165°F (74°C), about 2–2 1/2 hours for a 6 lb (2.7 kg) bird. Baste occasionally with pan juices.
5. Meanwhile, place giblets and neck in a small saucepan with 4 cups (960 ml) water or stock. Simmer gently 45–60 minutes; strain and reserve the cooking liquid and chop giblets finely.
6. When turkey is done, transfer to a cutting board to rest 20–30 minutes. Skim fat from roasting pan juices, reserving about 2 tbsp (30 ml) of fat. Whisk in 3 tbsp (24 g) flour into the fat and cook 1–2 minutes, then slowly whisk in 1–1 1/2 cups (240–360 ml) of the giblet cooking liquid (or stock) until smooth and thickened. Stir in chopped giblets; season with salt and pepper.
7. Carve turkey and serve with giblet gravy and cranberry sauce if desired.