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
Remove turkey from brine; rinse and pat dry
2
For turkey: Stir 3 gallons water and salt in large pot until salt dissolves
3
Stir in peppercorns and next 4 ingredients
4
Add turkey to brine
5
Place large plate atop turkey to submerge
6
Place in refrigerator
7
(Can be prepared 1 day ahead
8
Store uncovered in refrigerator
9
) Preheat oven to 450°F
10
Place turkey on rack in large roasting pan
11
Rub butter over turkey
12
Sprinkle with salt and pepper
13
Place turkey in oven
14
Reduce temperature to 325°F
15
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours
16
Transfer turkey to platter; tent with foil
17
Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees)
18
Stir 3 gallons water and salt in large pot until salt dissolves
19
Stir in peppercorns and next 4 ingredients
20
Add turkey to brine
21
Place large plate atop turkey to submerge
22
Place in refrigerator
23
Soak turkey 8 to 10 hours
24
Remove turkey from brine; rinse and pat dry
25
(Can be prepared 1 day ahead
26
Store uncovered in refrigerator
27
) Preheat oven to 450°F
28
Place turkey on rack in large roasting pan
29
Rub butter over turkey
30
Sprinkle with salt and pepper
31
Place turkey in oven
32
Reduce temperature to 325°F
33
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours
34
Transfer turkey to platter; tent with foil
35
Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees)
36
For pear gravy: Spoon off fat from drippings in pan, reserving 1/4 cup fat
37
Measure 2/3 cup pan juices
38
Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat
39
Mix in flour
40
Stir until light brown, about 2 minutes
41
Gradually add chicken broth, pear juice, and 2/3 cup pan juices
42
Simmer until thickened, stirring frequently, about 10 minutes
43
Stir in rum
44
Season with salt and pepper
45
Sprinkle turkey with marjoram; serve with gravy
46
Spoon off fat from drippings in pan, reserving 1/4 cup fat
47
Measure 2/3 cup pan juices
48
Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat
49
Mix in flour
50
Stir until light brown, about 2 minutes
51
Gradually add chicken broth, pear juice, and 2/3 cup pan juices
52
Simmer until thickened, stirring frequently, about 10 minutes
53
Stir in rum
54
Season with salt and pepper
55
Sprinkle turkey with marjoram; serve with gravy
56
Storage solutions: No room in the fridge to brine a turkey? No problem
57
Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag
58
Pour in the brine and seal tightly
59
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
60
No room in the fridge to brine a turkey? No problem
61
Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag
62
Pour in the brine and seal tightly
63
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
64
Soak turkey 8 to 10 hours