Directions:
- Brine:.
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
- Lower to a simmer and stir in the honey and maple syrup until well blended.
- Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water.
- Reserve the neck and specialty meats for pan gravy.
- Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
- Place a weight on top of the turkey to make sure it is always covered with brine.**.
- Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
- Turkey:.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions.
- Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
- Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan.
- Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
- Drizzle the turkey with olive oil and rub it into the skin.
- Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
- Gravy:.
- Tilt the pan and skim as much fat as possible off the juice with a spoon.
- Set the pan on 2 burners set on medium heat.
- Deglaze roasting pan with white wine and Madeira.
- Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
- Add the turkey stock, thyme and parsley.
- Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
- Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
- Season, to taste, with salt and pepper.
- Turkey stock:.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
- Add the neck and giblets and cook until browned all over, about 7 minutes.
- Remove the pan from the heat and deglaze with the port.
- Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
- Add the carrots, onions, celery, rosemary and peppercorn.
- Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
- Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
- * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
- **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 938.79 Kcal (3931 kJ) | ||
| Calories from fat | 264.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.38g | 45% | |
|---|---|---|---|
| Cholesterol | 293.27mg | 98% | |
| Sodium | 24851.3mg | 1035% | |
| Potassium | 690.9mg | 15% | |
| Total Carbs | 153.64g | 51% | |
| Sugars | 137.12g | 548% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 15.67g | 31% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 3.4mg | 112% | |
| Iron | 5.1mg | 29% | |
| Calcium | 211.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 94.89 Kcal (397 kJ) | ||
| Calories from fat | 26.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 45% | |
|---|---|---|---|
| Cholesterol | 29.64mg | 98% | |
| Sodium | 2511.98mg | 1035% | |
| Potassium | 69.84mg | 15% | |
| Total Carbs | 15.53g | 51% | |
| Sugars | 13.86g | 548% | |
| Dietary Fiber | 0.37g | 15% | |
| Protein | 1.58g | 31% | |
| Vitamin C | 1mg | 16% | |
| Vitamin A | 0.3mg | 112% | |
| Iron | 0.5mg | 29% | |
| Calcium | 21.4mg | 21% | |
* 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.
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