Herb-Butter Roasted Turkey with Pinot Noir Gravy

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network