Herb-Brined Turkey with Garlic Pan Gravy
- Combine the cold water, sugar and ¾ cup salt in a tall pot; whisk until the sugar and salt are dissolved. Add the thyme, sage, rosemary and cracked garlic and whisk well. Submerge the turkey and neck in the pot and, if necessary, set a plate on top of it to help keep under the water. Cover the pot and refrigerate 12-14 hours.
- Preheat oven to 450°F.
- Remove the turkey from the brine, discarding the brine and solids. Rinse the turkey under cold water and pat dry. Place the turkey neck, carrots, celery, onions, halved garlic, chicken broth and 1 cup water in the bottom of a large roasting pan. Tuck the wings under the body, then rub all over with the olive oil. Set the turkey on a roasting rack and set it in the pan.
- Roast the turkey 15 minutes. Reduce the oven temperature to 350°F and continue cooking for 2½-3 hours, tenting loosely with foil if the skin begins to brown too much, until an instant read thermometer inserted into the thickest part of the thigh registers 165°F. Transfer the turkey to a cutting board and tent with foil; let rest 20 minutes before slicing.
- Meanwhile, strain the liquid from the pan, reserving 10 garlic cloves, into a large measuring cup and allow the fat to rise to the top; discard fat. If needed, add enough chicken broth to make the juices equal 3 1/2 cups. Mash the reserved garlic cloves with a fork into a paste and whisk into the turkey juices.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until flour just starts to turn lightly brown, about 2-3 minutes. Whisk in the turkey juices and bring to a boil; cook until gravy has thickened, 3-4 minutes. Remove from the heat and season with ½ teaspoon salt and pepper.
- Carve turkey and serve with gravy.
Recipe Courtesy of Taste of Home