4 hrs 15 mins
3 hrs 15 mins
Cucina Casalingo's Note:
This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!
My Private Note
Units: US | Metric
- 1 gallon water
- 1/2 ounce ground cloves
- 1/2 ounce ground ginger
- 4 ounces cracked black peppercorns
- 12 bay leaves
- 1 lb kosher salt
- 24 ounces honey
- 24 ounces maple syrup
- 1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
- 1/2 cup butter, at room temperature
- 2 teaspoons garlic, chopped
- 1 teaspoon fresh rosemary leaf, chopped
- 2 teaspoons fresh sage leaves, chopped
- 2 apples, quartered and cored
- 1 onion, peeled and quartered
- 2 rosemary sprigs
- 3 sage sprigs
- olive oil, for drizzling
- 1 cup carrot, cubed
- 1 cup celery, cubed
- 1 cup onion, cubed
- 1/2 cup white wine
- 1/2 cup madeira wine
- 1 sprig thyme
- 2 sprigs parsley
- 2 ounces butter, mixed with
- 2 ounces flour, until it forms a soft dough (Beurre manie)
- salt and pepper
Turkey Stock (use 4 cups)
- 2In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
- 3Lower to a simmer and stir in the honey and maple syrup until well blended.
- 4Turn off heat and allow to cool to room temperature.
- 5Rinse the turkey inside and out with cold tap water.
- 6Reserve the neck and specialty meats for pan gravy.
- 7Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
- 8Place a weight on top of the turkey to make sure it is always covered with brine.**.
- 9Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
- 11Preheat oven to 325 degrees F.
- 12In a shallow roasting pan, place the carrots, celery and onions.
- 13Remove turkey from brine.
- 14Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
- 15Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- 16Place the turkey over the vegetables, breast-side up, in the roasting pan.
- 17Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
- 18Drizzle the turkey with olive oil and rub it into the skin.
- 19Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
- 20Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
- 22Tilt the pan and skim as much fat as possible off the juice with a spoon.
- 23Set the pan on 2 burners set on medium heat.
- 24Deglaze roasting pan with white wine and Madeira.
- 25Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
- 26Add the turkey stock, thyme and parsley.
- 27Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
- 28Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
- 29Season, to taste, with salt and pepper.
- 30Turkey stock:.
- 31Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
- 32Add the neck and giblets and cook until browned all over, about 7 minutes.
- 33Remove the pan from the heat and deglaze with the port.
- 34Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
- 35Add the carrots, onions, celery, rosemary and peppercorn.
- 36Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
- 37Skim any scum that rises to the surface of the stock and discard.
- 38Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
- 39* I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
- 40**I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
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Nutritional Facts for Brined Roast Turkey With Pan Gravy
Serving Size: 1 (1355 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1528.0
- Calories from Fat 496
- Total Fat 55.1 g
- Saturated Fat 21.1 g
- Cholesterol 327.9 mg
- Sodium 22485.5 mg
- Total Carbohydrate 166.8 g
- Dietary Fiber 7.6 g
- Sugars 136.7 g
- Protein 88.7 g
The following items or measurements are not included:
fresh sage leaves