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Turkey 101… Plus some delicious caramelized onion gravy with some secret ingredients. This is how I make turkey and get the most delicious and flavorful bird with crispy skin.
Typically turkey is roasted 13-15 min/ lb at 350F. Temp should be 180F in the thigh or 170F in breast. Brining a turkey is KEY for getting the juiciest bird. I personally love The Original or Lemon Pepper Brine Pouches by The Spice Hunter, takes the guesswork out of brining and it includes the bag to brine the turkey in but also takes it a step higher than traditional salt brine because of the spices.

Turkey

By Nadia Aidi
Turkey 101… Plus some delicious caramelized onion gravy with some secret ingredients. This is how I make turkey and get the most delicious and flavorful bird with crispy skin.Typically turkey is roasted 13-15 min/ lb at 350F. Temp should be 180F in the thigh or 170F in breast. Brining a turkey is KEY for getting the juiciest bird. I personally love The Original or Lemon Pepper Brine Pouches by The Spice Hunter, takes the guesswork out of brining and it includes the bag to brine the turkey in but also takes it a step higher than traditional salt brine because of the spices.

Ingredients 

  • 1 turkey, I used an 11 lb one
  • 1 pouch Original Turkey Brine, The Spice Hunter
  • 4 onions, 2 quartered and 2 sliced
  • 1 orange, sliced
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 6 garlic cloves
  • 1 ½ cups white wine
  • 1/3 cup melted butter
  • ¾ cup whole milk
  • 4 tbsp cornstarch

Directions 

  • Bring 1 gallon of water to a boil, add the turkey brine pouch and mix until the salt dissolves. Let cool
  • Remove the giblets and neck from the turkey & place inside the brining bag and then place that in a larger container. Add the brine + another gallon of water to the turkey, make sure it is submerged and tie it. Let it sit in fridge for 12 hours
  • Mix butter with 1 c wine
  • Rinse turkey and pat dry. Stuff w quartered onion, orange & carrot. Inject it with the butter and wine
  • Roast turkey covered for 1 hour and uncovered for the rest of the time
  • Add the other quartered onion, leek, garlic, celery, garlic and carrot with the neck, heart and liver. Add remaining wine & 8 cups water. Simmer
  • Add the sliced onions to a pan and saute on medium high for 2 min, lower heat to medium & caramelize. Add turkey drippings
  • Strain stock, save liver & neck. Remove the meat from the neck & save half the liver
  • Blend 5 cups of stock with the caramelized onions, neck meat, ½ liver and drippings til smooth. Strain. Bring to a boil, add some of it to the cornstarch. Add the slurry to the gravy and bring to a simmer til it thickens. Whisk in milk

Nutrition information is automatically calculated, so should only be used as an approximation.

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