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Honey-Brined Turkey with Giblet Cream Gravy

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CATEGORY CUISINE TAG YIELD
Meats, Dairy November 19 1 servings

INGREDIENTS

1 Turkey; neck; heart and gizzard
; reserved for gravy
; (19- to 20-pound)
8 qt Water
2 c Coarse; (kosher) salt
1 c Honey
2 bn Fresh thyme
8 lg Garlic cloves; peeled
2 tb Coarsely cracked black pepper
2 Lemons; halved
2 tb Olive oil
5 c Canned low-salt chicken broth; (about)
Reserved turkey neck; heart and gizzard
6 c Water
3 1/2 c Canned low-salt chicken broth
2 Carrots; coarsely chopped
1 Onion; halved
1 lg Celery stalk; chopped
1 sm Bay leaf
5 tb Butter
5 tb All purpose flour
1/4 c Whipping cream

INSTRUCTIONS

TURKEY
GRAVY
For turkey: Line extra-large stockpot with heavy large plastic bag (about
30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts
water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey
dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper.
Pour brine over turkey. Gather plastic bag tightly around turkey so that
bird is covered with brine; seal plastic bag. Refrigerate pot with turkey
in brine at least 12 hours and up to 18 hours.
Position rack in bottom third of oven and preheat to 350F. Drain turkey
well; discard brine. Pat turkey dry inside and out. Squeeze juice from
lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh
thyme to main cavity. Tuck wings under turkey; tie legs together loosely to
hold shape. Place turkey on rack set in large roasting pan. Rub turkey all
over with 2 tablespoons olive oil.
Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to
roast until turkey is deep brown and thermometer inserted into thickest
part of thigh registers 180°F, basting with 1 cup chicken broth every 30
minutes and covering loosely with foil if turkey is browning too quickly,
about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely
with foil and let stand 30 minutes. Pour pan juices into large glass
measuring cup. Spoon off fat; reserve juices.
For gravy: While turkey cooks, place reserved turkey neck, heart and
gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth,
carrots, onion, celery and bay leaf. Simmer over medium heat until turkey
stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl;
reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and
giblets.
Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5
tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in
turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are
salty, so add according to taste). Simmer gravy until thickened to desired
consistency, whisking occasionally, about 5 minutes. Add chopped turkey
neck meat and giblets; season to taste with pepper.
Serve turkey with gravy.
Makes 14 to 16 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 2154 Calories (kcal); 107g Total Fat; (41% calories from fat);
9g Protein; 327g Carbohydrate; 237mg Cholesterol; 988mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 21 1/2
Fat; 18 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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