InstructionsReset

1. 1.

   Prepare Turkey

   Thaw turkey in the fridge 3-4 days, or in cold water for about 8 hours. Once thawed, remove anything from the inside of the turkey. Detach wings. Save wings and neck for the gravy.
2. 2.

   Make Brine

   In a large pot, combine water, salt, sugar, bay, garlic, & herbs. Bring to boil, simmer for 10 min, then pour over ice to cool.
3. 3.

   Inject & Brine Turkey

   Inject brine into the breast (5-6 injections per side) and each leg (2-3 injections). Next pierce the turkey 40-50 times per breast and 20-30 times per leg with the injector tip to create channels for brine. Submerge turkey, breast down, in a brining bucket. Refrigerate 3 days.
4. 4.

   Prepare for Roasting

   Preheat oven to 425°F/218C. In a roasting pan with rack, lay down a few sheets of folded tin foil and grease or spray foil with pan spray. Pour a cup of water into the bottom of the roasting pan (to prevent burning). Lay turkey breast side down on top of foil. If using wireless probe thermometer, insert 1 into breast & 1 into leg thigh, careful not to touch bone. Cover with 2 layers of foil.
5. 5.

   Roast

   Roast 1 hour. Remove foil cover, reduce oven to 325°F/163C and continue roasting 90-120 minutes or until the breast reaches 150°F/65C and the thigh is 165°F/74C
6. 6.

   Rest & Brown Skin

   Tent with foil & rest turkey for 1 hour. Pour off drippings to use for gravy then flip the turkey on the roasting rack to face breast side up. Truss drumsticks with kitchen twine. Brush the breast skin with olive oil. Roast uncovered at 500°F/260C for 20 minutes to brown the skin.
7. 7.

   Gravy

   1. 1.

      Break down meat

      Break down wings into 3 pieces. Cut neck into similar size pieces
   2. 2.

      Roast

      Preheat oven to 500°F/260C, place turkey bones, onion, celery, and carrot on a sheet tray. Roast for 20 min until browned.
   3. 3.

      Deglaze & Simmer

      Move roasted bones & veggies to a saucepan. Deglaze sheet tray with water, scraping up fond, then add fond liquid to the sauce pan. Add chicken stock, thyme, and bay leaves. Simmer for 45 mins. Strain and set aside.
   4. 4.

      Make Roux

      Melt butter in a saucepan, then whisk in flour over medium heat until smooth, cooking for 1 minute.
   5. 5.

      Add Stock & Thicken

      Gradually whisk in the stock you just made. Simmer, stirring, for 5-10 minutes until thickened to coat the back of a spoon. Don’t salt until after you add turkey drippings.
   6. 6.

      Finish

      Reheat the gravy base (if needed), add turkey drippings to taste (careful, drippings can be salty). Simmer over medium to medium high heat, stirring often, to thicken if needed.

      Optional: strain finished gravy for a smoother finish.