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
[email protected]I will definitely be making this turkey again.
Esther Ihongbe
[email protected]This turkey was a hit at my Thanksgiving dinner.
Mary Bratts
[email protected]This recipe is a keeper.
Shahbaz Qureshi
[email protected]I highly recommend this recipe.
Anna mari De kock
[email protected]This is the best turkey I've ever had.
Nokuthula Moyo
[email protected]This turkey is so moist and flavorful. I love the crispy skin.
Ask Me
[email protected]I've tried other turkey recipes, but this one is the best.
Anand Anand
[email protected]This is my go-to turkey recipe. It's always a crowd-pleaser.
Husnain Nasir
[email protected]I would make this again.
Imran bhatti
[email protected]Overall, this was a good recipe. The turkey was moist and flavorful. I would recommend it.
Kayden Jooste
[email protected]The turkey was a bit dry. I think I should have roasted it for less time.
Hagi Jawara
[email protected]This turkey was a bit too salty for my taste. I think I'll use less salt in the brine next time.
Noor Ali
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.