Brined Turkey and Gravy

Make the perfect turkey this Thanksgiving.

The Chipper Chef, Lindsey Joy Smith shares tips to brine a tasty turkey.
Turkey Brine
1/4 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs fresh thyme, or 2 tablespoons dried
4 sprigs fresh rosemary, or 1 ½ tablespoons dried
1 (10 to 15 pounds) turkey, thawed

Dissolve the salt and sugar in two gallons of cold water in a non-reactive container, like a clean bucket or a large stock pot. Put the turkey into the container then add the oranges, lemons, thyme and rosemary. Refrigerate overnight. Remove turkey the next day, rinse and pat dry before cooking. Cook the turkey according to turkey weight or oven bag directions. Use the drippings and broth to make the best gravy in the world; no seasoning necessary.

Turkey Gravy
½ c reserved fat from the turkey (or butter)
½ c flour
8 c. turkey broth, skimming the fat off before using.
Turkey drippings (the browned tasty bits at the bottom of the turkey pan)

Melt butter (or turkey fat) in saucepan over medium heat. Whisk in flour and cook for a minute, ensuring that the flour is well cooked, so your gravy doesn’t taste like raw flour. Slowly pour in the broth, whisking to ensure a smooth, lump free, texture. Add the turkey drippings and serve immediately.

No kidding about the “no seasoning” for the turkey gravy. If you use the broth from the Turkey Brine, you will literally not need to add any salt, pepper, or any other spice you usually throw into your gravy to make it melt in your mouth.

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