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Brining and Cooking the Perfect Turkey with Delicious Gravy
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
4545 minutes
Turkey brined in flavorful broth, roasted to perfection for tender, juicy meat. Drizzle with homemade gravy.
Ingredients:
  • 4 (32 ounce) cartons low-sodium chicken broth
  • 1 cup kosher salt
  • 2 tablespoons dried savory
  • 2 tablespoons dried thyme
  • 2 tablespoons dried sage
  • 2 tablespoons dried rosemary
  • 1 gallon apple juice
  • 1 gallon water, or as needed to cover
  • 1 (22 pound) whole turkey
  • 4 large onions, chopped
  • 8 stalks celery, chopped
  • 8 carrots, chopped
  • 2 cups white cooking wine
  • 2 (32 ounce) cartons chicken broth
  • 2 cups water
  • 1 (32 ounce) carton turkey broth
  • 0.25 cup cornstarch
Instructions:
  • In a large stock pot, combine 4 32-ounce cartons of low-sodium chicken broth with kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, then simmer for 7 minutes to infuse flavors. Allow the mixture to cool. Transfer the brine to a 5-gallon food-grade bucket, large cooler, or brining bag. Mix in apple juice and 1 gallon of water. Submerge the turkey, breast side down, in the brine, adding more water if needed to cover. Refrigerate and brine for at least 36 hours.
  • Preheat your oven to 350°F (175°C).
  • Discard used brine and remove turkey. Rinse and pat dry the turkey. Place it on a roasting rack in a roasting pan, breast side down. Fill the cavity with 2 onions, 4 stalks of celery, and 4 carrots. Arrange the remaining vegetables around the turkey in the pan. Brush the turkey with 1/4 cup melted butter and pour in white cooking wine and 2 32-ounce cartons of chicken broth.
  • Roast in the preheated oven for 30 minutes, basting with pan juices. If the skin darkens too quickly, cover the bird with a foil tent. Roast for an additional 1 1/2 hours, basting every 30 minutes. Flip the turkey over, brush with remaining 1/4 cup melted butter, and continue roasting, basting every 30 minutes, until the meat thermometer reads 180 degrees F (80 degrees C) when inserted into the thickest part of a thigh (about 1 more hour total).
  • Take out the turkey and let it rest while you prepare the gravy. Sieve all the pan drippings into a big saucepan. Bring to a boil and then simmer on medium-low heat. Mix 2 cups water, 1 32-ounce carton turkey broth, and cornstarch in a bowl until smooth. Gradually whisk the cornstarch mixture into the hot drippings and cook until thickened, stirring constantly, for about 5 minutes. Allow the gravy to cool slightly to thicken. Optionally, use a gravy separator to skim off excess fat. Serve the turkey with the gravy.

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