Herb-Brined Turkey With Pear Gravy
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
39
Spice
66
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Whole Black Peppercorns1 cup
Thyme (fresh sprigs)3 tbsps
Marjoram (chopped fresh)1 cup
Sage (fresh sprigs)1 cup
Butter (1/2 stick)1 cup
All-Purpose Flour1 cup
Pear JuiceDirections:
1
Soak turkey 8 to 10 hours
2
Remove turkey from brine; rinse and pat dry
3
For turkey: Stir 3 gallons water and salt in large pot until salt dissolves
4
Stir in peppercorns and next 4 ingredients
5
Add turkey to brine
6
Place large plate atop turkey to submerge
7
Place in refrigerator
8
(Can be prepared 1 day ahead
9
Store uncovered in refrigerator
10
) Preheat oven to 450°F
11
Place turkey on rack in large roasting pan
12
Rub butter over turkey
13
Sprinkle with salt and pepper
14
Place turkey in oven
15
Reduce temperature to 325°F
16
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours
17
Transfer turkey to platter; tent with foil
18
Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees)
19
Stir 3 gallons water and salt in large pot until salt dissolves
20
Stir in peppercorns and next 4 ingredients
21
Add turkey to brine
22
Place large plate atop turkey to submerge
23
Place in refrigerator
24
Soak turkey 8 to 10 hours
25
Remove turkey from brine; rinse and pat dry
26
(Can be prepared 1 day ahead
27
Store uncovered in refrigerator
28
) Preheat oven to 450°F
29
Place turkey on rack in large roasting pan
30
Rub butter over turkey
31
Sprinkle with salt and pepper
32
Place turkey in oven
33
Reduce temperature to 325°F
34
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours
35
Transfer turkey to platter; tent with foil
36
Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees)
37
For pear gravy: Spoon off fat from drippings in pan, reserving 1/4 cup fat
38
Measure 2/3 cup pan juices
39
Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat
40
Mix in flour
41
Stir until light brown, about 2 minutes
42
Gradually add chicken broth, pear juice, and 2/3 cup pan juices
43
Simmer until thickened, stirring frequently, about 10 minutes
44
Stir in rum
45
Season with salt and pepper
46
Sprinkle turkey with marjoram; serve with gravy
47
Spoon off fat from drippings in pan, reserving 1/4 cup fat
48
Measure 2/3 cup pan juices
49
Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat
50
Mix in flour
51
Stir until light brown, about 2 minutes
52
Gradually add chicken broth, pear juice, and 2/3 cup pan juices
53
Simmer until thickened, stirring frequently, about 10 minutes
54
Stir in rum
55
Season with salt and pepper
56
Sprinkle turkey with marjoram; serve with gravy
57
Storage solutions: No room in the fridge to brine a turkey? No problem
58
Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag
59
Pour in the brine and seal tightly
60
Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below
61
No room in the fridge to brine a turkey? No problem
62
Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag
63
Pour in the brine and seal tightly
64
Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below