Spice Rubbed Whole-Roasted Turkeys with Cranberry Gravy

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
Courtesy of Country Living
Ingredients
1 qt ice
2 whole turkeys (10lbs each) with necks and giblets
2 small whole onions, peeled
6 carrots, halved lengthwise
10 celery stalks, halved lengthwise
1 qt low-sodium chicken broth
8 cups kosher salt
2 cups light brown sugar
4 tbsp whole black peppercorns
12 bay leaves
8 tbsp juniper berries
1/2 cup olive oil, divided
1/2 cup Fennel Spice Rub
8 sprigs fresh rosemary
2 lemons, halved
3/4 cup flour
3/4 cup butter
2 tbsp cranberry sauce
 
Directions
1. Heat oven to 425 degrees.
2. Place necks, giblets, onions, 2 carrots, 2 celery stalks, and broth into a large saucepan and bring to a boil. Reduce heat to simmer until reduced to about 2 cups. Strain, cool, and refrigerate in a covered container.
3. Combine the salt, sugar, peppercorns, bay leaves, and juniper berries, if desired, with 12 quarts water in a stockpot and bring to a boil. Stir to dissolve and remove from heat. Add 1 quart ice and let cool to room temperature. Refrigerate to cool completely. Place turkeys in brine, cover and refrigerate overnight, turning once, halfway through.
4. Remove turkeys from brine and pat dry. Rub 1/4 cup olive oil over cavity and skin of each turkey. Pat on the Fennel Spice Rub. Divide the rosemary and lemon, and place in the cavity of each turkey.
5. Divide and arrange remaining carrots and celery on each of 2 baking pans. Place each turkey on top so it does not rest directly on pan. Roast until a thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees, about 2 hours. Transfer birds to carving boards and let rest for 15 minutes. Reserve pan juices for gravy.
6. Cook flour and butter in a medium heavy-bottomed saucepan over medium heat, stirring continuously until a thick paste is formed, 3 to 4 minutes. Add pan juices and reserved turkey broth and bring to a boil over high heat. Reduce heat to medium-low and simmer until thickened. Stir in cranberry sauce.
7. Carve and serve.
 
Notes:
Serves about 20.

Per Serving-
Protein: 77g
Fat: 42g
Carbs: 32g
Fiber: 3g
Sodium: 1130mg
Cholesterol: 260mg
Calories: 830
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   RoastedMain Ingredient   Turkey
Prep Time   more than 2 hoursCooking Time   more than 2 hours




Holly Seiferth

Member since Dec 2007

More recipes like this one...