Steps:
- Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Brine: 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.
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Adeel Choudhry
c-a@gmail.comI will definitely be making this turkey again.
Esther Ihongbe
ihongbe.e@gmail.comThis turkey was a hit at my Thanksgiving dinner.
Mary Bratts
m_bratts@gmail.comThis recipe is a keeper.
Shahbaz Qureshi
s.q41@gmail.comI highly recommend this recipe.
Anna mari De kock
a@hotmail.comThis is the best turkey I've ever had.
Nokuthula Moyo
moyo96@aol.comThis turkey is so moist and flavorful. I love the crispy skin.
Ask Me
me.ask34@yahoo.comI've tried other turkey recipes, but this one is the best.
Anand Anand
anand@yahoo.comThis is my go-to turkey recipe. It's always a crowd-pleaser.
Husnain Nasir
hnasir71@yahoo.comI would make this again.
Imran bhatti
b.i@yahoo.comOverall, this was a good recipe. The turkey was moist and flavorful. I would recommend it.
Kayden Jooste
k63@gmail.comThe turkey was a bit dry. I think I should have roasted it for less time.
Hagi Jawara
hagi65@yahoo.comThis turkey was a bit too salty for my taste. I think I'll use less salt in the brine next time.
Noor Ali
a_n@yahoo.comI followed the recipe exactly and the turkey was perfect. The brine made the meat so moist and the roasting gave it a beautiful golden brown skin. My family loved it!
Bishwo Bijaya Raj Lama
b_bishwo@hotmail.comThis was my first time brining a turkey and it turned out great! The turkey was so flavorful and the skin was crispy. I will definitely be brining my turkey from now on.
Mwbbeh Wbbjb
m_wbbjb63@yahoo.comI've made this turkey twice now and it's always a hit. The brine is key - it makes the turkey so moist and juicy. I highly recommend this recipe.
Md moynul Islam
mislam@gmail.comThis turkey was amazing! The brine made the meat so moist and flavorful, and the roasting gave it a crispy skin. I will definitely be making this again for Thanksgiving.