Festive Feasting - Cousin Pat's Dry Brined Turkey with Gravy

by Olivia McCrimmon November 11, 2021 2 min read

Festive Feasting - Cousin Pat's Dry Brined Turkey with Gravy

Shop This Recipe

Cooking the perfect Thanksgiving turkey need not give you nightmares, it’s actually really simple. In an awful tradition, people have tended to overcook turkey making it the dryer, less tasty cousin of the chicken, giving it a bad rep. Follow a few simple steps and this doesn’t have to be the case. You’ll be blessed with a beautiful, juicy bird with golden umami packed skin. Lash with gravy and you’ll have plenty to be thankful for.

3 hours | Serves 6-8

Ingredients:

Turkey

  • ¾ cup of cooking salt
  • 3 tbsp light brown sugar
  • 4kg turkey, neck and giblets removed, patted dry
  • 2 sprigs rosemary
  • 2 garlic cloves, crushed
  • 120gm Saint David Dairy Butter
  • 2 tsp soy sauce

Gravy

  • 2 large onions, unpeeled, quartered
  • 4 celery stalks, halved crosswise
  • 1 head of garlic, halved crosswise
  • 2 cups dry white wine
  • 1/4 cup all-purpose flour
  • 6 sprigs thyme
  • 4 cups of chicken stock
  • 3 tbsp soy sauce

Method

  1. Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
  2. Place oven rack in lower third of oven; preheat to 220c. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. In the pan, arrange the turkey neck and giblets, then onions, celery, and garlic and pour in wine. Place turkey, breast side up, on rack over the roasting pan. Roast turkey until the skin is browned all over, 35–45 minutes. Keep an eye on the bird to ensure you don’t burn the skin and wings in this stage.
  3. Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
  4. Reduce oven temperature to 180c and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 65c (temperature will continue to climb as the bird rests), this should take 40–70 minutes with a 4kg bird. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
  5. Increase oven temperature to 220c. Push vegetables, neck, giblets, into the centre of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12–15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25–30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.


Also in Festive Recipes

Festive Feasting - Pea, Sugar Snap + Mozzarella Salad by Vanessa Gordon
Festive Feasting - Pea, Sugar Snap + Mozzarella Salad by Vanessa Gordon

by Olivia McCrimmon November 30, 2021 1 min read

A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! ​This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Festive Feasting - Chipotle Glazed Ham with Clementine Day
Festive Feasting - Chipotle Glazed Ham with Clementine Day

by Olivia McCrimmon November 26, 2021 3 min read

Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of ​Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Festive Feasting - Porterhouse Roast + Chimichurri with Oliver Hagen
Festive Feasting - Porterhouse Roast + Chimichurri with Oliver Hagen

by Olivia McCrimmon November 24, 2021 2 min read

Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad