Brined Roast Turkey With Pan Gravy

Description

This recipe is courtesy of wolfgang puck. It is the most delicious and moist turkey i've ever eaten. Although it is a rather involved recipe, it is well worth the effort!

Ingredients

• Water
• Ground Cloves
• Ground Ginger
• Black Peppercorns
• Bay Leaves
• Kosher Salt
• Honey
• Maple Syrup
• Whole Turkey
• Butter
• Garlic
• Fresh Rosemary Leaf
• Fresh Sage Leaves
• Apples
• Onion
• Rosemary Sprigs
• Sage Sprigs
• Olive Oil
• Carrot
• Celery
• White Wine
• Madeira Wine
• Thyme
• Parsley
• Flour
• Salt And Pepper
• Turkey Giblets
• Port Wine
• Rosemary
• Peppercorns

Instructions

1. Brine:
2. In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil
3. Lower to a simmer and stir in the honey and maple syrup until well blended
4. Turn off heat and allow to cool to room temperature
5. Rinse the turkey inside and out with cold tap water
6. Reserve the neck and specialty meats for pan gravy
7. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine
8. Place a weight on top of the turkey to make sure it is always covered with brine
9. Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator
10. Turkey:
11. Preheat oven to 325 degrees f
12. In a shallow roasting pan, place the carrots, celery and onions
13. Remove turkey from brine
14. Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter
15. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh
16. Rub the compound butter underneath the skin
17. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey
18. Place the turkey over the vegetables, breast-side up, in the roasting pan
19. Tuck the wings back and under the turkey
20. Using kitchen twine, tie the legs together
21. This will make a compact shape and will create a great presentation
22. Drizzle the turkey with olive oil and rub it into the skin
23. Roast the turkey to at least 165 degrees f in the breast, about 2 hours
24. If the skin gets too dark during roasting, tent with foil
25. Transfer turkey to a platter and allow to rest
26. Meanwhile, prepare the pan gravy
27. Gravy:
28. Tilt the pan and skim as much fat as possible off the juice with a spoon
29. Set the pan on 2 burners set on medium heat
30. Deglaze roasting pan with white wine and madeira
31. Scrape the bottom of the pan to loosen any brown bits
32. Reduce until only a quarter remains
33. Add the turkey stock, thyme and parsley
34. Bring to a boil and strain into a saucepan
35. Bring back to a boil, skim and lower to a simmer
36. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened
37. Season, to taste, with salt and pepper
38. Turkey stock:
39. Heat a saucepan over high heat
40. When the pan is hot, add the olive oil and heat
41. Add the neck and giblets and cook until browned all over, about 7 minutes
42. Remove the pan from the heat and deglaze with the port
43. Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes
44. Add the carrots, onions, celery, rosemary and peppercorn
45. Cover with cold water by 4-inches
46. Bring to boil
47. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary
48. Skim any scum that rises to the surface of the stock and discard
49. Strain the stock
50. Use immediately, or cool and refrigerate for up to 4 days
51. I use a bright orange, new, 5-gallon painters bucket with lid from hardware store
52. I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes
53. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air