Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
Photo by Victoria Pearson

Ingredients

  • 12 cups ice cubes
  • 11 4-inch-long rosemary sprigs
  • 2 turkey-size oven-roasting bags
  • 1 12 3/4x9x2-inch disposable aluminum pan
  • 1 ½ cups golden brown sugar
  • 1 medium onion
  • 1 22-pound turkey; neck, heart, and gizzard reserved for gravy
  • + 7 more ingredients
    • ½ cup fresh lemon juice
    • 5 lemons
    • 1 celery stalk
    • Tea-and-Lemon Gravy
    • 18 Earl Grey tea bags
    • 2 cups coarse kosher salt
    • ¼ cup olive oil

Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm...

View full recipe at Epicurious

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