Juicy Christmas Turkey

Victoria Cherniag Ruiz
To ensure the turkey is really juicy, it should soak ideally for 24 hours before roasting to absorb the salt.
Reviewed by Editorial Team of Kiwilimón
4.4
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Ingredients
8
Servings
  • 1 cup salt, (for the brine solution)
  • 1 cup brown sugar, (for the brine solution)
  • 2 oranges, quartered (for the brine solution)
  • 2 limes, quartered (for the brine solution)
  • 6 sprigs fresh thyme, (for the brine solution)
  • 4 sprigs rosemary, fresh (for the brine solution)
  • 5 kilos turkey, one piece
  • 4 tablespoons unsalted butter, at room temperature
  • 1 onion, sliced
  • 1 orange, large cut into 8 pieces
  • 1 sprig celery, cut into 2 cm pieces
  • 1 carrot, large, cut into 2 cm pieces
  • 2 leaves bay
  • 2 sprigs thyme
  • 1 1/2 cups chicken broth
  • 4 cups turkey broth, (for the gravy)
  • 1 cup white wine, dry (for the gravy)
  • 4 tablespoons unsalted butter, (for the gravy)
  • 1/4 cups flour, (for the gravy)
  • salt, and pepper (for the gravy)
Preparation
4h
0 mins
Medium
  • Clean the turkey and rinse it under cold water.
  • Prepare the brine solution by mixing salt, brown sugar, oranges, lemons, thyme, and rosemary.
  • Let the turkey soak well covered in the refrigerator submerged in the brine solution for 24 hours.
  • Preheat the oven to 160 degrees.
  • Remove the turkey from the brine solution and rinse it under cold water.
  • Pat it dry with paper towels (inside and out)
  • Place the turkey on the roasting pan and cover all sides with butter. Season inside and out with salt and pepper.
  • Stuff the turkey with onion, orange, celery, carrot, bay leaves, and thyme.
  • Tie the legs with kitchen twine.
  • Put the turkey in the oven (breast side down) for 1 hour.
  • Remove from the oven and baste with 1/2 cup of chicken broth (or turkey broth).
  • Put it in the oven again (this time breast side up) and roast for 1 hour 45 minutes (up to 2 hours more). Every half hour, remove the turkey from the oven and baste with 3/4 cup of chicken broth.
  • Remove the turkey from the oven and cover it with aluminum foil while it's on the platter it will be served in.
  • Meanwhile, take all the juices that the turkey released and put them in a measuring cup. Skim off the fat on top.
  • Place the roasting pan on 2 burners on the stove and return the turkey juices. Add white wine and 1 cup of turkey broth.
  • With a spoon, stir to release any turkey bits stuck to the sauce and mix well.
  • Add the other 3 cups of turkey broth
  • Let it reduce over medium-high heat.
  • Meanwhile, in a small pot, melt the butter and when it bubbles, add the flour. Whisk continuously with a whisk.
  • Add the reduced turkey broth and stir well.
  • Let it thicken for about 10 minutes and serve with the turkey.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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