Roasted Brined Turkey With Infused Gravy
Prep Time: 12 hours
Cooking Time: 3 hours
Servings: 6
THC Content: ~10mg/serving
About this Recipe
Chef Roilty's Roasted Brined Turkey with Infused Gravy is a standout dish that will impress your guests. The turkey is brined for twelve hours, resulting in a juicy and flavorful centerpiece for your table. The infused gravy adds an extra layer of deliciousness. Follow this recipe to create a turkey that is crispy on the outside, juicy on the inside, and paired with a delectable infused gravy.
Brine Ingredients:
1 (12-pound) turkey
1 ¼ cups kosher salt
⅓ cup sugar
¼ cup whole peppercorns
1 medium orange peel
3 tablespoons dried rosemary
1 tablespoon dried thyme
8 quarts water
Turkey Ingredients:
2 tablespoons kosher salt
1 tablespoon pepper
1 stick melted butter
½ cup chicken stock
½ large onion
½ medium orange
6 garlic cloves
Gravy Ingredients:
¼ cup drippings from roasting pan after cooking turkey
4 tablespoons flour
1 to 1 ½ cups chicken stock
3 tablespoons infused butter (optional)
Salt to taste
Recommended Equipment for this Recipe:
Roasting pan with wire rack - Essential for roasting the turkey and collecting drippings.
Large bucket or container with turkey bag - To brine the turkey effectively.
Kitchen twine - For trussing the turkey.
Wooden spoon or whisk - To stir and mix the gravy.
How to Prepare Chef Roilty's Roasted Brined Turkey with Infused Gravy:
Brining the Turkey:
a. In a large pot, bring water, kosher salt, sugar, peppercorns, orange peel, dried rosemary, and dried thyme to a boil. Stir well and let cool.
b. Place the turkey in a bucket lined with a turkey bag. Pour the cooled brine liquid over the turkey, ensuring it is fully submerged. Tie the bag and refrigerate for at least six hours, up to twelve hours.
Preparing the Turkey:
a. Preheat the oven to 450°F (230°C). Remove the turkey from the brine and discard the brine.
b. Truss the turkey using kitchen twine. Season the inside and outside of the turkey with kosher salt and pepper.
c. Stuff half of a large onion, six garlic cloves, and half of a medium orange inside the turkey.
d. Place the turkey on a wire rack inside a roasting pan. Drizzle melted butter all over the turkey.
e. Bake the turkey at 450°F (230°C) for 30 to 40 minutes, rotating every 15 minutes until it turns golden brown all over. Cover any early browning spots with aluminum foil.
f. Lower the oven temperature to 300°F (150°C) and continue cooking for about 2 ½ to 3 hours, or until the internal temperature reaches 165°F (74°C).
g. Remove the turkey from the oven and let it rest for 30 to 60 minutes.
Preparing the Infused Gravy:
a. Collect drippings from the bottom of the roasting pan. In a small pot over medium heat, add ¼ cup of collected drippings.
b. Bring the drippings to a boil and then add the flour. Cook for about 2 minutes to activate the flour and cook off the taste.
c. Gradually add the chicken stock, a little at a time, while constantly mixing with a wooden spoon or whisk until fully incorporated each time.
d. Keep adding chicken stock until you achieve the desired consistency of the gravy. Bring it to a simmer.
e. Season the gravy with salt to taste. The gravy should coat the back of a spoon.
f. Optional addition: Whisk in 3 tablespoons of infused butter if desired.
Serve the roasted brined turkey with the infused gravy alongside your favorite Thanksgiving sides. Enjoy!
Cooking Tips from Chef Roilty:
Ensure the turkey is fully submerged in the brine for the desired time to achieve optimal flavor and juiciness.
Trussing the turkey helps it cook evenly and maintain its shape.
Use a meat thermometer to check the internal temperature of the turkey for doneness. The recommended temperature is 165°F (74°C).
Adjust the consistency of the gravy by adding more or less chicken stock based on your preference.
If using infused butter, make sure to calculate and adjust the THC content accordingly to achieve the desired dosage per serving.
Share your creations on Instagram and tag @Roilty #DineWithRoilty so we can see them!
Check out more infused recipes from Chef Roilty!
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