Let’s Talk Turkey

Herb-Butter Roasted Turkey with Pinot Noir Gravy

by Alfred Portale Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird. Serves twelve, with leftovers. For the juniper-ginger butter: 7 oz. (14 Tbs.) unsalted butter, softened 1/4 cup minced fresh ginger 2 Tbs. chopped fresh flat-leaf parsley 2 Tbs. minced shallots 1 Tbs. ground juniper 1 Tbs. chopped fresh sage 1 Tbs. fresh thyme 2 tsp. minced garlic 2 tsp. chopped fresh rosemary

For the brined turkey: 2-1/2 lb. kosher salt (8-3/4 cups if you're using Diamond Crystal brand) 1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar 2/3 cup freshly ground black pepper 2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed 2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly crushed 14-lb. natural turkey (preferably fresh) Tip: Because different brands of kosher salt have different densities, be sure to measure by weight. For example, 2-1/2 lb. of Morton brand salt is only about 4-1/2 cups. For the gravy: 1 cup lower-salt chicken broth 4 Tbs. unsalted butter 3 oz. (2/3 cup) all-purpose flour Kosher salt and freshly ground black pepper More...

Herb-Butter Roasted Turkey with Pinot Noir Gravy

by Ris Lacoste To brine the turkey you need space for a 5-gallon pot in your refrigerator. If you have neither the room nor the pot, you can cook the brine in a smaller pan and proceed with one of our alternative brining methods. Serves twelve, with leftovers. For the brine: 2-1/2 gallons water 2-1/2 cups kosher salt 1 cup maple syrup 24 bay leaves 24 cloves garlic, peeled 1/3 cup whole black peppercorns 2 small bunches fresh flat-leaf parsley (about 4 oz.) 1 small bunch fresh sage (about 1 oz.) 6 medium sprigs fresh rosemary Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler) For the turkey: 14- to 16-lb. natural turkey (preferably fresh) 1 recipe Three-Herb Butter, softened 2 Tbs. kosher salt 2 Tbs. freshly ground black pepper 2 oz. (4 Tbs.) unsalted butter, melted For the gravy: 2-1/2 oz. (5 Tbs.) unsalted butter 2-1/2 oz. (1/2 cup) all-purpose flour 4 cups Three-Herb Turkey Broth or low-salt chicken broth 1-1/2 cups Pinot Noir Kosher salt Freshly ground black pepper More...

Brined Roast Turkey with Sage Butter Rub

by Jennifer Armentrout If you're planning to make a brined turkey, make sure you don't buy a kosher turkey, which has already been treated with salt. Serves twelve to fourteen. Yields about 1/2 cup rub. For the brine and turkey: 1 cup kosher salt 1/4 cup granulated sugar One 14-lb. fresh, natural turkey; giblets removed and reserved Olive oil as needed For the sage butter: 1/2 cup unsalted butter, at room temperature 2 Tbs. chopped fresh sage 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1/4 tsp. Bell's poultry seasoning (optional)

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