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–+ servings

Turkey 101

By: Nadia Aidi
|
Servings: 8 servings
This is a simple yet delicious turkey recipe 🦃 The turkey is injected with yummy goodness that makes each bite so flavorful. The bird is moist with a perfectly golden and crispy skin. The caramelized onion gravy is to die for. Get ready for your turkey to steal the show!
Prep 30 minutes
Cook 3 hours 30 minutes
Fridge Time 12 hours
Total 16 hours
A golden turkey on a plate with garnish on the side.

Equipment

  • 1 Injector
  • 1 Brining Bag
  • 1 Large Pot
  • 1 Skillet
  • 1 Roasting Pan
  • 1 Meat Thermometer

Ingredients

Turkey

  • 1 turkey I used an 11 lb one
  • 1 pouch Original Turkey Brine The Spice Hunter
  • 1 onion quartered
  • 1 cup white wine
  • ⅓ cup butter melted
  • 1 orange sliced
  • 1 carrots chopped

Gravy

  • 3 onions 1 quartered and 2 sliced
  • 1 leek chopped
  • 6 garlic cloves peeled
  • 2 stalks celery chopped
  • 2 carrot chopped
  • ½ cup white wine
  • ¾ cup whole milk
  • 4 tbsp cornstarch

Instructions

Turkey Prep

  • 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. 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.

Turkey

  • Preheat your oven to 350°. Mix butter with 1 cup wine.
  • Rinse turkey and pat dry. Stuff with quartered onion, orange & carrot. Inject it with the butter and wine.
  • Place turkey in preheated oven. You will need to adjust cook time depending on the size of your turkey, 13-15 min/lb. Roast turkey covered for 1 hour and uncovered for the rest of the time. Temp should be 180°F in the thigh or 170°F in breast.

Gravy

  • Add the other quartered onion, leek, garlic, celery and carrot with the neck, heart and liver to a large pot. Add remaining wine & 8 cups water. Simmer.
  • In a saucepan, add the sliced onions to a pan and sauté on medium high for 2 minutes, lower heat to medium and caramelize. Add turkey drippings.
  • Strain stock into a bowl, saving the liver & neck. Remove the meat from the neck and 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 and then mix some of the stock to your cornstarch. Add the cornstarch slurry to the gravy and bring to a simmer until it thickens. Whisk in milk and you have your gravy!

Nutrition

Calories: 2223kcal, Carbohydrates: 134g, Protein: 150g, Fat: 114g, Saturated Fat: 57g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 31g, Trans Fat: 2g, Cholesterol: 666mg, Sodium: 1347mg, Potassium: 4188mg, Fiber: 19g, Sugar: 53g, Vitamin A: 34928IU, Vitamin C: 134mg, Calcium: 712mg, Iron: 17mg

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

Additional Info