Brined, Herb Roasted Turkey (Emeril Lagasse) Recipe

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Brined, Herb Roasted Turkey (Emeril Lagasse)
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Ingredients:

Directions:

  1. For the Brine:
  2. To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  3. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  4. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  5. Preheat the oven to 325 degrees F.
  6. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
  7. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  8. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  9. For the turkey broth:
  10. Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  11. For the pan gravy:
  12. Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
  13. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
  14. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  15. Slice and serve guests with desired sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4396.92 Kcal (18409 kJ)
Calories from fat 830.3 Kcal
% Daily Value*
Total Fat 92.26g 142%
Cholesterol 824.13mg 275%
Sodium 71322.68mg 2972%
Potassium 16428.49mg 350%
Total Carbs 177.25g 59%
Sugars 45.6g 182%
Dietary Fiber 4.19g 17%
Protein 592.74g 1185%
Vitamin C 58.5mg 98%
Vitamin A 0.4mg 14%
Iron 130.7mg 726%
Calcium 243.8mg 24%
Amount Per 100 g
Calories 14.41 Kcal (60 kJ)
Calories from fat 2.72 Kcal
% Daily Value*
Total Fat 0.3g 142%
Cholesterol 2.7mg 275%
Sodium 233.8mg 2972%
Potassium 53.85mg 350%
Total Carbs 0.58g 59%
Sugars 0.15g 182%
Dietary Fiber 0.01g 17%
Protein 1.94g 1185%
Vitamin C 0.2mg 98%
Iron 0.4mg 726%
Calcium 0.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 94.8
    Points
  • 97
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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