Ingredients
Brine:
-
4 (32 ounce) cartons low-sodium chicken broth
-
1 cup kosher salt
-
2 tablespoons dried savory
-
2 tablespoons dried thyme
-
2 tablespoons dried sage
-
2 tablespoons dried rosemary
-
1 gallon apple juice
-
1 gallon water, or as needed to cover
Roast Turkey:
-
1 (22 pound) whole turkey
-
4 large onions, chopped
-
8 stalks celery, chopped
-
8 carrots, chopped
-
¼ cup butter, melted
-
2 cups white cooking wine
-
2 (32 ounce) cartons chicken broth
-
¼ cup butter, melted
Gravy:
-
2 cups water
-
1 (32 ounce) carton turkey broth
-
¼ cup cornstarch
Directions
-
Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine, and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey, breast side down, on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
-
Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
-
Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 796 | Calories |
| 34g | Fat |
| 29g | Carbs |
| 88g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 796 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 11g | 57% |
| Cholesterol 261mg | 87% |
| Sodium 4792mg | 208% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 21g | |
| Protein 88g | 175% |
| Vitamin C 6mg | 6% |
| Calcium 136mg | 10% |
| Iron 7mg | 38% |
| Potassium 1201mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
