Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy
Photo by Leigh Beisch

Ingredients

  • One 12-to 16-pound brined turkey made with Juniper Brine
  • ½ cup unsalted butter
  • Freshly ground black pepper
  • 1 large carrot
  • 1 large rib celery
  • 2 cloves garlic
  • 7 fresh sage leaves
  • + 3 more ingredients
    • 1 tablespoon fresh thyme leaves
    • Chanterelle Mushroom Gravy
    • 1 large yellow onion

Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside. Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan. P...

View full recipe at Epicurious

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