Brined Roast Turkey with Pan Gravy Recipe courtesy Wallgang Puck, 2003, rep Tine: thromn Level: serves: Inactive Prep Tine: AhrOmn Inemedate ——Ssanings ‘Sook Tine aieismn Ingredients Brine: 1 gallon water 112 ounce ground cloves 112 ounce ground ginger 4 ounces cracked black peppercoms 12 bay leaves 4 pound kosher salt 24 ounces honey 24 ounces maple syrup 1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock. 1 stick butter, room temperature 2 teaspoons chopped garlic 1 teaspoon chopped fresh rosemary leaves 2 teaspoons chopped fresh sage leaves apples, quartered and cored 1 onion, peeled and quartered 2 rosemary sprigs 3 sprigs sage ‘Olive ol, for drizzting 1 cup cubed carrots 1 cup cubed celery 1 cup cubed onions, 112 cup white wine 112 cup Madeira wine 4 cups turkey stock, recipe follows 1 sprig thyme 2 sprigs parsley Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) Salt and pepperDirections Ina large stockpot, bring the water, cloves, ginger, black peppercom, bay leaves and salt to a bol, Lower toa simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature. Rinse the turkey inside and out with cold tap water, Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure thatthe turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine, Marinate for at least 4 hours to overnight, depending on the weight ofthe turkey, in the refrigerator. Preheat oven to 325 degrees F. Ina shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine. ‘Mix together the butter, garlic, chopped rosemary, and sage to make a compound bulter. 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, Insert the apples, onions, and whole rosemary and sage into the cavity ofthe turkey, Pace the turkey over the vegetables, breast-side up, in the roasting pan, Tuck 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. Drizzle the turkey with olive oll and rub it into the skin. Roast the turkey to atleast 165 degrees F in the breast, about 21/2 hours. Ifthe skin {gets too dark during roasting, tent with foil. ‘Transfer turkey toa platter and allow to cool, Meanwhile, prepare the pan gravy. Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat, Deglaze roasting pan with white wine and Madeira, Serape the bottom of the pan to loosen any brown bits, Reduce until only @ quarter remains. Add the turkey stock, thyme and parsley. Bring to a boll and strain nto a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook unt gravy has thickened, Season, to taste, with salt and pepper. Turkey Stock: Gibtets and neck from 1 turkey 2 tablespoons olive oll 112 cup port wine 1 cup roughly chopped onions 112 cup roughly chopped carrots 112 cup roughly chopped coery 2 sprigs rosemary 5 peppercoms Water, to cover Heat a saucepan over high heat, When the pan is hot, ad the ove oll and heat. Add the neck and gibets and cook until browned all ver, about 7 minutes. Remove the pan from the heat and deglaze withthe port. Return the panto the heat and cook until the pots almost completely evaporated, about 10 minutes. |Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to‘ simmer, and simmer for 2 hours, adding a litle more water, i necessary. Skim any scum that rises tothe surface of the stock and discard, Strain the stock. Use immediately, or cool and refrigerate for up to 4 days,