HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY
Provided by Janet Fletcher
Categories Milk/Cream Onion turkey Roast Thanksgiving Fall Brine Bon Appétit
Yield Makes 14 to 16 servings
Number Of Ingredients 22
Steps:
- For turkey:
- Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
- Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
- Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
- For gravy:
- While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
- Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
- Serve turkey with gravy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Steven Hernandez
h78@hotmail.comThis was the best turkey I've ever had! The meat was so moist and tender, and the skin was perfectly crispy. The gravy was also delicious. I will definitely be making this again.
Milica a
m_a43@hotmail.comI'm not a big fan of turkey, but this recipe changed my mind! The honey brine made the turkey so moist and flavorful. The gravy was also delicious. I will definitely be making this again.
Mudassir Shinwari
shinwari7@gmail.comThis turkey recipe was easy to follow and the turkey turned out great! The meat was moist and flavorful, and the skin was crispy. The gravy was also delicious. I would definitely recommend this recipe.
Charlynn Librando
l97@yahoo.comI've made this turkey recipe for the past five years and it's always a hit! The turkey is always moist and flavorful, and the gravy is to die for. I highly recommend this recipe.
Foxtrot
foxtrot22@gmail.comThis turkey recipe is a winner! The honey brine makes the turkey so moist and flavorful. The gravy is also delicious. I highly recommend this recipe.
Chilufya Mubanga
mubanga.c37@yahoo.comI was looking for a new turkey recipe to try this year and I'm so glad I found this one. The honey brine made the turkey so moist and flavorful. The gravy was also delicious. I will definitely be making this again.
Waiba king
w.king@hotmail.frThis turkey was a huge hit at our Thanksgiving dinner! Everyone raved about how moist and flavorful it was. The gravy was also delicious. I will definitely be making this again next year.
Diwas Dhungana
ddhungana91@yahoo.comI've tried many turkey recipes over the years, but this one is by far the best. The honey brine makes the turkey so moist and flavorful, and the gravy is to die for. I highly recommend this recipe.
Payton Knaus
knaus.payton8@yahoo.comThis turkey recipe was a lifesaver! I'm not the best cook, but this recipe was easy to follow and the turkey turned out amazing. My family loved it.
Heart Edmond
hearte@aol.comThis was my first time making a turkey and it turned out perfectly! The honey brine made the meat so moist and flavorful. The gravy was also delicious. I will definitely be making this again.
Saim Ahmad
a-s30@gmail.comI've made this turkey recipe for the past three Thanksgivings and it's always a hit! The turkey is always moist and flavorful, and the gravy is to die for. I highly recommend this recipe.
Guatavo Ramirez
guatavo_r12@gmail.comThis recipe was easy to follow and the turkey turned out great! The meat was moist and flavorful, and the skin was crispy. The gravy was also delicious. I would definitely recommend this recipe.
Tamira Perry
perry-tamira@yahoo.comThis was the best turkey I've ever had! The meat was so moist and tender, and the skin was perfectly crispy. The gravy was also delicious. I will definitely be making this again.
KEN TV
k_tv46@yahoo.comI was skeptical about the honey brine, but I'm so glad I tried it! The turkey came out incredibly moist and flavorful. The gravy was also excellent. I'll definitely be making this again next year.
Tohid Rana
rana_tohid@gmail.comI've made this turkey recipe twice now, and it's always a crowd-pleaser. The honey brine really makes a difference in the flavor of the meat, and the gravy is to die for. I highly recommend this recipe!
Frank Castle
c@hotmail.comThis honey-brined turkey was a hit with my family! The meat was moist and flavorful, and the skin was perfectly crispy. The gravy was also delicious, and it was the perfect addition to the turkey. I would definitely recommend this recipe to anyone lo