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id 4991
Name Dry Brined Thyme Roasted Turkey
Main Dish Category Holiday
Secondary Dish Category
Main Ingredient Turkey
Other Ingredient Salt
Number of People 8
List of Ingredients 1 12-14 lb turkey thawed
1 head garlic, halved horizontally
1 lemon, halved
4 small onions, quartered
12 sprigs fresh thyme
Kosher salt and pepper
3 Tbsp softened butter
2 large carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 sprigs fresh rosemary
3/4 cup chicken broth
Description Working on large baking sheet, Remove neck and giblets from turkey, reserve neck and discard giblets. Pat turkey dry with paper towels. Stuff garlic, lemon, half of the onions and 8 sprigs of thyme into main cavity of turkey.

Strip the leaves off remaining 4 sprigs of thyme and place in small bowl with 2 Tbsp salt and mix to combine. Rub salt mixture all over turkey. Place entire pan into plastic bag and refrigerate overnight and up to 2 days.

Thirty minutes before roasting, heat oven to 375. Tie legs together with twine. Tuck wing tips under body and pat turkey dry with paper towels, then rub with butter and season with 1/2 tsp pepper.

Place turkey neck, carrots, celery, remaining onions and rosemary in large roasting pan. Place roasting rack in pan and put turkey on top of it. Roast until thermometer inserted into thickest part of wings registers 165, 2 1/2 to 3 hours. (Cover bird loosely with foil if it browns too quickly and add brother to pan if vegetables begin to scorch.)

Carefully tilt turkey to empty juices from cavity into the pan. Transfer the turkey to a carving or cutting board set in a rimmed baking sheet to catch juices while carving. cover loosely with foil and let rest for at least 25 minutes. Reserve pan and contents to make gravy.
Time 2 days
Cooking Type Bake
Difficulty (1-5) 4
Notes Gravy:
Contents of Roasting Pan
1 cup dry white wine
2 cups chicken broth
1/4 cup (1/2 stick) butter
1/2 cup flour
6 sprigs fresh thyme

1. Remove vegetables and neck from roasting pan. Strain the pan drippings into a fat separator (or measuring cup). Let stand 5 minutes so fat rises to top. Leaving the fat behind (or spooning it off if no separator), pour juices from bottom into a large 4-cup measuring cup.

2. Place empty roasting pan on two burners over medium-high heat. Add wine and cook, stirring and scraping up any brown bits, for 1 minutes. Pour wine mixture into measuring cup with pan juices and add enough broth to make 4 cups; set aside.

3. In large saucepan over medium heat, melt butter. Sprinkle flour over top and cook, whisking, until deep brown in color 4-5 minutes. Gradually whisk in 4 cups reserved liquid, bring to a boil. Add thyme, reduce heat and simmer, stirring occasionally, until thickened, 8-12 minutes. If necessary, season with salt and pepper. Strain just before serving.
Origin Woman's Day November 2016
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