How to Make Herb-Brined Turkey w/ Garlic Pan Gravy | ALDI



Brined and Roasted Turkey with Pan Gravy

Ingredients
whole Kosher turkey
vegetable oil
sprig fresh rosemary
sprig fresh thyme
sprig fresh sage
medium onions
stalk celery
carrots
chicken stock
white wine
1/2 tsp. paprika
Freshly ground pepper
Directions
  1. Stand turkey upright in a large mixing bowl. Stuff bird with Challah Stuffing with Chestnuts and Dried Fruit (See Challah Stuffing with Chestnuts and Dried Fruit recipe) and truss, if desired. Turn bird upside down and repeat with back end. Coat turkey and a large roasting pan with oil. Place half of fresh herbs inside bird.
  2. Preheat oven to 450 degrees F. Fit greased roasting pan with a rack, then place turkey on rack, breast-side up. Scatter vegetables in pan. Pour chicken stock and wine over bird. Sprinkle with paprika, pepper to taste, and remaining fresh herbs.
  3. Tent turkey with foil and bake at 450 degrees F for 15 minutes. Reduce to 325 degrees F and continue cooking for 15 minutes per pound, or until an instant-read thermometer inserted in thigh registers 160 degrees F. (Remove tent for last half hour, basting every 10 minutes thereafter.) Remove pan from oven and rest turkey on a serving platter for at least 20 minutes; set rack aside. Remove vegetables to serve alongside turkey.
  4. Meanwhile, heat roasting pan on stovetop over medium heat, stirring up browned bits at bottom while deglazing pan with water or white wine (adding 1/4 cup at a time), until desired consistency is achieved. Pour gravy into a tall vessel that allows fat to rise to top and remove as much fat as desired. Serve gravy hot with sliced turkey.





Video: Hidden secret to MOIST TURKEY BREAST ROAST RECIPE with gravy, dry brine super moist!

Brined and Roasted Turkey with Pan Gravy
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Date: 19.12.2018, 07:31 / Views: 64571