Citrus and Herb Brined Roasted Turkey with Gravy
By Angela Gray angiemath
My husband has been making our turkey this way for the past couple of years. This is a recipe he found on Emeril Lagasse's site and it is a winner ! The brine not only gives the Turkey a fantastic flavor but makes it soo incredibly moist. My husband is a great cook and I dedicate this post to him ! Love you baby...
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
**Make this before you put your bird in the oven**
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups canned turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
For the turkey stock: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
***You will use this stock to baste the turkey and for the gravy.
1 (10 to 12-pound) turkey
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
** 1 1/2 to 2 cups chicken or turkey stock, for basting.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
Stormy Stewart karlyn255 - Oct 21, 2011
Angela Gray angiemath - Oct 21, 2011
Kim Biegacki pistachyoo - Oct 21, 2011
Woohooo!!! Now that is one tantilizing turkey!!!
Angela Gray angiemath - Oct 22, 2011
It is soooo good and moist ! I am not crazy about turkey, but I love it this way. We also smoke a turkey, David has a huge smoke locker I got him one year for Fathers Day.
Pam Ellingson wmnofoz - Oct 22, 2011
Angela, I was looking over this recipe and found something that confuses me. Under step 3, it has you brown the giblets, then it says to add the chopped vegetables and bay leaf, then pour the stock and 3 cups of water into the pan. etc. I don't see any chopped vegetables or stock listed except in the "ingredients for inside the turkey cavity". Are those the chopped vegetables mentioned in step 3, and where is the stock coming from if you haven't roasted the turkey yet? Sorry, but the only place I could find stock and veggies was in step 4. Just asking. It sounds wonderful though.