Brined Rosemary Crusted Turkey with Pan Gravy

Filed under Poultry Thanksgiving

Prep: 20 min | Cook: 240 min | Servings: 8

Recipe courtesy Anne Burrell. Serves 8 to 10.

Inactive prep: 2 to 3 days brining plus an overnight rest.

Ingredients

  • 8 qt Water, cold, for the brine
  • 3/4 cup Kosher salt, for the brine
  • 1/3 cup Sugar, for the brine
  • 2 tbsp Coriander seeds, for the brine
  • 2 tbsp Fennel seed, for the brine
  • 1 tsp Red pepper flakes, crushed, for the brine
  • 4 clove Garlic, smashed, for the brine
  • 3 Bay leaf, for the brine
  • 2 Carrot, peeled and diced, for the brine
  • 2 rib Celery, diced, for the brine
  • 1 Onion, diced, for the brine
  • 1 Turkey, 12 to 14 pounds (free-range organic is great)
  • 3 Butter, sticks, at room temperature, for the crust
  • 1 bunch Rosemary, fresh, finely chopped, for the crust
  • Kosher salt
  • 4 clove Garlic, smashed, for the gravy
  • 2 rib Celery, 1/2-inch dice, for the gravy
  • 2 Onion, large, 1/2-inch dice, for the gravy
  • 1 Celery root, large, 1/2-inch dice, for the gravy
  • 1 Fennel, bulb, 1/2-inch dice, for the gravy
  • 5 Bay leaf, for the gravy
  • 4 sprig Sage, fresh, tied in a bundle
  • 1 bunch Thyme, fresh
  • 1 qt Chicken stock, plus more if needed
  • 1/2 bottle White wine, dry

Directions

  1. For the brine: combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
  2. To prepare the turkey for cooking: remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl, tasting to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs, and on the outside of the skin as well. Tie the legs together and over the breast to protect it during cooking. Place the turkey on a sheet tray and refrigerate overnight, uncovered; this helps the skin dry out and become really brown and crispy. Keep any food that won't be cooked away from the turkey in the fridge.
  3. Thanksgiving Day: take the turkey out of the fridge 1 hour before placing it in the oven. Preheat the oven to 450 degrees F.
  4. For the gravy: place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
  5. Roast until the skin gets really nice and brown, about 40 minutes. Lower the oven to 350 degrees F for the remainder of the cooking time, about 17 minutes per pound. Baste every 30 minutes or so and add more stock to the pan if needed. Tent the turkey with foil when it gets to the proper color to prevent it from getting too dark.
  6. Remove the turkey from the oven when a thermometer inserted in the thickest part (not touching a bone) reads 160 degrees F. Remove it from the roasting pan and let it rest, loosely covered with foil, for at least 30 minutes.
  7. To finish the gravy: remove the bay leaves, sage and thyme from the roasting pan. Using an immersion blender, blend the vegetables together until smooth. Taste and adjust the seasoning.