To prepare brine, combine 2 cups water, 1/2 cup sugar, and next 4 ingredients (through bay leaves) in a saucepan over medium high heat. Bring to a boil, stirring until salt dissolves. Remove from heat. Let stand 10 minutes. Add sugar mixture and remaining 1 gallen water to a brining bag.
Remove giblets and neck from turkey, reserving neck. Trim excess fat and add turkey to brining bag. Seal bag. Refrigerate 18-24 hours, turning occasionally.
Preheat oven to 500. Remove turkey from brine and discard brine. Pat turkey dry. Lift wing tips up and over back. Tuck under turkey. Place parsley, 2 sage leaves, 3 celery pieces, 3 carrot pieces, 1 onion quarter, 2 apple quarters, and 2 lemon wedges in body cavity. Secure legs with twince. Place turkey on the rack of a roasting pan coated with cooking spray. Place turkey neck and remaining celery, carrot, onion, apple, and lemon in bottom of roasting pan. Place rack with turkey in pan.
Bake at 500 for 45 minutes. Reduce oven temperature to 350 (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 2 cups water in bottom of pan. Bake turkey at 350 for 45 minutes. Combine 1.5 cups stock and butter. Rotate turkey, and baste with 1/2 cup stock mixture. Bake 30 minutes. Rotate turkey and baste with 1/2 cup stock mixture. Bake an additional 30 minutes or until a thermometer inserted into thickest part of thigh registers 160. Remove from oven. Place turkey on cutting board. Baste with remaining 1/2 cup stock mixture. Let stand, covered, for at least 30 minutes. Discard neck and skin. Combine remaining 1/2 cup stock and flour, stirring with a whisk. Pour pan drippings through a sieve over a bowl. Discard solis. Add flour mixture to drippings, stirring with a whisk. Place mixture in a medium saucepan and bring to a boil. Cook 2 minutes or until mixture thickens. Stir in pepper and salt. Serve turkey with gravy.
Originally Submitted
11/5/2013
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