| Ingredients:1 (20-25 pound) turkey
Brine and Brine bag (optional)
24oz chicken broth
1/3 cup Flour
8oz red wine
Brine turkey per directions from brine.
A few minutes before roasting, heat oven to 500 degrees.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Tuck back wings and coat whole bird liberally with canola oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with
double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven,
reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound
bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes
15lb - 20lb turkey
2 gallons water (cold)
2 cups #8203;salt (kosher)
1 cup granulated sugar
3 teaspoons garlic (crushed)
3 to 4 sprigs rosemary (or 1 tablespoon dried)
3 to 4 sprigs thyme (or 1 tablespoon dried)
3 to 4 sprigs sage (or 1 tablespoon dried
1 teaspoon allspice berries (cracked)
1/2 teaspoon ground black pepper
In the roasting pan with the turkey drippings, add the chicken broth and wine and heat unti blended. Pour the gravy in a fat separator and after the fat settles pour broth in a container for later.
Put the fat back in the roasting pan on low heat and wisk in the flour 1/3 and thicken. This might take some time be careful not to burn the flour.
After the fat is thickened pour in the broth and thicken until the gravy coats the bottom of a spoon.