Brined Roast Turkey with Herb Gravy
This recipe guides you through preparing a whole turkey with a vegetable and herb brine for maximum juiciness. It also includes the full method for creating a savory gravy from the turkey bones and drippings.
Instructions
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Prepare the Turkey
Thaw the turkey in the refrigerator for 3-4 days or in cold water for about 8 hours. Once thawed, remove any internal items. Detach the wings and save the wings and neck for the gravy. -
Make the Brine
In a large pot, combine the water, salt, sugar, bay leaves, garlic, and herbs. Bring to a boil, simmer for 10 minutes, and then pour the mixture over the ice to cool. -
Inject and Brine
Inject the cooled brine into the breast (5-6 injections per side) and each leg (2-3 injections). Pierce the turkey 40-50 times per breast and 20-30 times per leg with the injector tip. Submerge the turkey, breast down, in a brining bucket and refrigerate for 3 days. -
Prepare for Roasting
Preheat the oven to 425°F (218°C). Line a roasting pan with foil and grease it. Pour 1 cup of water into the bottom of the pan. Place the turkey breast side down on the foil. If using a wireless probe thermometer, insert one into the breast and one into the thigh, ensuring they do not touch bone. Cover the pan with two layers of foil. -
Roast the Turkey
Roast for 1 hour. Remove the foil, reduce the oven temperature to 325°F (163°C), and continue roasting for 90-120 minutes, or until the breast reaches 150°F (65°C) and the thigh reaches 165°F (74°C). -
Rest and Brown
Tent the turkey with foil and let it rest for 1 hour. Pour off the drippings for the gravy. Flip the turkey so the breast is side up and truss the drumsticks with kitchen twine. Brush the breast skin with olive oil. Roast uncovered at 500°F (260°C) for 20 minutes to brown the skin. -
Prepare Gravy Base
Freeze the turkey wings into three pieces and cut the neck into similar sizes. Place the bones, onion, celery, and carrot on a sheet tray. Roast at 500°F (260°C) for 20 minutes until browned. -
Simmer Gravy Base
Move the roasted bones and vegetables to a saucepan. Deglaze the sheet tray with 1 cup of water, scraping up the browned bits, and add this liquid to the saucepan. Add the chicken stock, thyme, and bay leaves. Simmer for 45 minutes, then strain and set aside. -
Thicken Gravy
Melt butter in a saucepan and whisk in flour over medium heat for 1 minute until smooth. Gradually whisk in the strained stock. Simmer, stirring, for 5-10 minutes until thickened enough to coat the back of a spoon. -
Finish Gravy
Reheat the gravy base if necessary. Add turkey drippings to taste, being careful as they may be salty. Simmer over medium to medium-high heat, stirring often, to thicken further if needed. Strain the finished gravy for a smoother finish if desired.
Tips
Save the turkey wings and neck for the gravy. Ensure probe thermometers do not touch the bone when inserted.
Video
“The Greatest Roast Turkey Recipe of All Time (The GOAT)” by Brian Lagerstrom , watch on YouTube.
About this recipe
This roast turkey is prepared by first brining the bird in a chilled solution of water, salt, sugar, garlic, and herbs for three days. After brining, the turkey is roasted at two distinct temperatures to ensure the meat cooks evenly while the skin achieves a deep golden brown color.
Serve the turkey carved alongside the accompanying gravy. The gravy is made by roasting the turkey neck and wings with aromatics, then simmering them with stock and thickening the liquid with a butter and flour roux.
