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.
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Isaiah Sykes
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of turkey. It was delicious!
Music Matt5
[email protected]I'm allergic to honey, so I had to substitute it with another ingredient. The turkey still turned out great, but I'm not sure if it was as good as it would have been with honey.
Binaya karki
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the results were not worth it.
Glodie Hacker
[email protected]I'm not sure what I did wrong, but my turkey came out dry. I followed the recipe exactly, but it just didn't turn out right.
Mya Boyd
[email protected]The giblet cream gravy is what really makes this dish special. It's so rich and creamy, and it pairs perfectly with the turkey.
Sensiran Sensi
[email protected]This recipe is a keeper. I'll definitely be making it again for Christmas.
Leanne Keay
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The honey brine and giblet cream gravy made it so flavorful and moist.
HELMUT EKANDJO
[email protected]I love that this recipe uses a honey brine. It gives the turkey a sweet and savory flavor that is perfect for Thanksgiving.
Nadim Ahmad
[email protected]This is the best turkey recipe I've ever tried. It's so easy to make and the results are always amazing.
Mike Edward
[email protected]I've never made giblet gravy before, but this recipe was easy to follow and it turned out great. It was the perfect addition to the turkey.
Adam Zaki
[email protected]The honey brine really made a difference in the flavor of the turkey. It was so moist and juicy.
Diezel Moko
[email protected]This honey-brined turkey with giblet cream gravy was a hit at our Thanksgiving dinner! The turkey was moist and flavorful, and the gravy was rich and creamy. I will definitely be making this again next year.