The secret of a super juicy bird from Anne Burrell to use in her brine recipe. She puts a turkey in cold salt water with herbs for three days, so the meat is saturated with aroma before приготовления. 
Time: 3hour. Difficulty: medium Servings: 8 – one 0 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For brine:
- 1 turkey (6.8 kg.), Without neck and viscera
- 3/4 Art. coarse salt
- 1/3 Art. Sahara
- 2 diced onion heads
- 2 diced carrots
- 3 diced celery stalks
- 1 whole garlic head cut in half across
- 1/2 small bunch of rosemary
- 1/2 small bunch of sage
- 2 tbsp. l coriander seed
- 2 tbsp. l fennel seed
- 6 bay leaves
- 1 tsp crushed red pepper
For butter with herbs:
- 225 gr. butter at room temperature
- 2 tbsp. l finely chopped fresh rosemary
- 2 tbsp. l finely chopped fresh sage
- Salt
For gravy:
- 2 tbsp. dry white wine
- 2 l chicken broth
- 2 diced onion heads
- 2 diced carrots
- 2 diced celery stalks
- 4 crushed cloves of garlic
- 8 thread-bound thyme twigs
- 3 bay leaves
- Salt
- 1 tbsp. wheat flour
Recipes with similar ingredients: turkey, white wine, onion onions, garlic, carrots, celery, coriander, fennel seeds, bay leaf, rosemary, thyme, sage
Recipe preparation:
- Pickle a turkey in brine: In large enough containers, to include all the ingredients and the turkey, mix 2 liters. water with salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper. Shuffle. Dip the turkey in the brine and refrigerate for 3 days.
- Make Herb Butter: In a small bowl, mix butter, rosemary, sage and a little salt. With fingers gently sweep under the skin of the turkey to separate it in the area breasts and legs. Rub the oil under the skin and then rub it thoroughly them a bird so that when baked, a crispy rosy crust. Tie the legs of the turkey with kitchen thread so that in the process In cooking, the carcass remained compact and beautiful. On the evening before frying, remove the carcass from the brine and dry it paper towel.
- Prepare the ingredients for the gravy: In the form for baking mix onions, carrots, celery, garlic, a bunch of thyme and bay leaves. Salt. Put the turkey on the vegetables and put in fridge for the night, without covering anything. So the turkey’s skin will dry out which will provide a luxurious ruddy and crisp. Now all the preparatory work is completed, and tomorrow you will only need put the bird in the oven.
- Preheat the oven to 230 ° C. Pour white wine into a mold and put the turkey in a very hot oven for 35-40 minutes, while it not beautifully browned. Reduce heat to 180 ° C. Water the bird juice and rotate the shape every 30 minutes. by timer. Calculate how long it takes: 17 min. for every 450 grams If the turkey starts to burn, loosen it with foil.
- Take the turkey out of the oven when the cooking thermometer, inserted in the thickest part of the thigh, will show 74 ° C. (Make sure that the probe of the thermometer does not touch the bone.) Put it on a baking sheet with sides, cover with foil and let stand for at least 30 minutes.
- Prepare the gravy: Strain over a large bowl through strainer juice when baked, and separate the vegetables. Give fat rise to the surface. Throw out the vegetables. Collect fat from meat juice, put it in a large frying pan and heat over medium heat. Add flour and cook to the consistency of wet sand, 4-5 minutes. Add meat juice and chicken stock to the flour mixture. Bring to boil and reduce heat so that the sauce boils weakly. Cook until thickening, 10-15 minutes Try and salt if necessary. Slice the turkey and serve with gravy.
