The Best Holiday Turkey

Recipe Note

Turkey Brine

• 2 quarts vegetable stock
• 1/2 cup vinegar
• 3/4 cup salt
• 1/2 cup sugar
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 2 quarts cold water

1) Add all ingredients but the water and vinegar to a pot and bring to a simmer. 

2) Allow mixture to cool for at least 30 minutes, then add vinegar and water 

3) Let Turkey brine one hour for every lb that it weighs (ex. a 14 lb turkey should sit for 14 hours) 

4) Once done brining, rinse turkey and pat dry 

Turkey Gravy

• 10 tablespoons unsalted butter, plus more as needed
• Turkey neck and giblets (liver discarded)
• 1 onion, quartered
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 sprigs thyme
• 2 bay leaves
• 1/2 cup dry white wine
• 8 cups low-sodium chicken or turkey broth, plus more as needed
• 3/4 cup all-purpose flour
• Turkey pan drippings
• Kosher salt and freshly ground pepper

1) Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned.

2) Add the onion, carrot, celery, thyme and bay leaves and stir to integrate

3) Add wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Repeat until reduced by half. 

4) Reduce heat, add broth and bring to a simmer for about 1 hour. Strain. You should have 7 cups stock-if you're short, add more broth.

5) Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes.

6) Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.

7) Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing).

8) Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.