Herb-Butter Roasted Turkey with Pinot Noir Gravy

Herb-Butter Roasted Turkey with Pinot Noir Gravy
Photo by Scott Phillips

Ingredients

  • 2 small bunches fresh flat-leaf parsley (about 4 oz.)
  • 1-½ cups Pinot Noir
  • 4 cups Three-Herb Turkey Broth or low-salt chicken broth
  • 2-½ gallons water
  • 2-½ oz. (½ cup) all-purpose flour
  • 6 medium sprigs fresh rosemary
  • 1/3 cup whole black peppercorns
  • + 14 more ingredients
    • 1 cup maple syrup
    • 24 cloves garlic, peeled
    • Freshly ground black pepper
    • 2-½ cups kosher salt
    • 24 bay leaves
    • Kosher salt
    • 14- to 16-lb. natural turkey (preferably fresh)
    • 2 Tbs. freshly ground black pepper
    • 1 recipe Three-Herb Butter, softened
    • 2-½ oz. (5 Tbs.) unsalted butter
    • 1 small bunch fresh sage (about 1 oz.)
    • 2 oz. (4 Tbs.) unsalted butter, melted
    • Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)
    • 2 Tbs. kosher salt

Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.

View full recipe at Fine Cooking

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