Herb-Brined Turkey with Maple Glaze

Zubereitung

Dry brining a turkey takes advance planning, but the juicy meat and crispy skin make it well worth the extra effort. This recipe utilizes a few traditional ingredients like thyme and lemon, creating a bright, herby salt-and-sugar brine. When the turkey is almost done roasting, we brush it with a maple butter that both deepens the color of the skin and gives your bird a gorgeous shiny gloss. Plus, the extra bits of maple drip down into your pan making for an exceptional gravy. When you’re buying your turkey, look for a fresh bird that has not been pre-brined or injected with any salt to avoid overly salty meat and gravy.

*This recipe originally ran stateside on HexClad.com.

1. Brine the turkey. Pat the turkey dry all over with paper towels and set on a large rimmed baking sheet or baking dish. In a small bowl, combine the salt with the sugar, thyme leaves, lemon zest, coriander, and pepper, rubbing the mixture together with your fingers. Gently separate the turkey skin from the breast meat and at the top of the legs. Cover the outside of the turkey with the salt mixture and rub some inside the cavity and under the skin, being careful not to tear the skin. Refrigerate the turkey uncovered overnight and up to 24 hours.
2. Roast the turkey. Remove the turkey from the refrigerator and let it stand at room temperature for 1 hour. Meanwhile, position a rack in the lower third of your oven, allowing plenty of space for your turkey. Preheat the oven to 350°F/176°C.
3. In a HexClad Large Hybrid Roasting Pan, spread the carrots and onion in an even layer. Set the roasting rack on top of the vegetables. Drain any juices from the cavity of the turkey and then set the bird breast side up on top of the rack. Stuff the parsley sprigs, thyme sprigs, and halved lemon into the cavity of the turkey. Tie the legs together with kitchen twine, if necessary.
4. In a HexClad 1QT/1L Hybrid Saucepan, melt 4 tablespoons/56 grams of the butter and brush all over the turkey. Pour 2 cups/480 ml of water into the bottom of the roasting pan.
5. Roast the turkey at 350°F/176°C, basting occasionally and adding more water to the bottom of the pan if needed, for about 2½ to 3 hours, or until a thermometer inserted in the thickest part of the thigh registers 155°F/68°C.
6. In the saucepan, melt the remaining 2 tablespoons/28 grams of butter and stir in the maple syrup and the 1 tablespoon/15 ml of lemon juice. Brush a third of the maple butter all over the turkey and continue roasting, repeating every 10 minutes, until the internal temperature reaches 165°F/73°C, about 30 minutes more.
7. Remove the roasting pan from the oven and let the turkey rest for at least 15 minutes. Gently tip the bird to pour any juices from inside the cavity back into the roasting pan and transfer your turkey to a large carving board to rest for 15 to 20 minutes more.
8. Make the gravy. While the turkey is resting, carefully remove the rack from the roasting pan and, using a stiff spatula or wooden spoon, loosen any crusty bits from the sides and bottom of the pan. Carefully pour the drippings into a large heatproof measuring cup or bowl. Let the drippings settle and then spoon 6 tablespoons of fat from the top into a small bowl and reserve. Top the remaining drippings with enough chicken stock to make 4 cups/946 ml.
9. Set the roasting pan on your stovetop across two burners. In the roasting pan, heat the reserved turkey fat over medium heat (if you don’t have enough turkey fat, supplement with unsalted butter). Sprinkle the flour over the fat and cook, whisking constantly, until you have a smooth, light brown paste, 3 to 5 minutes—be sure to get the corners of your pan, too! While whisking constantly, gradually stream in the drippings. Bring to a simmer and cook over medium heat, whisking occasionally, until the gravy is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the lemon juice and season with salt and pepper.
10. Carve the turkey and transfer to a warm serving platter. Garnish with fresh herbs and charred lemon halves, if desired. Serve, passing the gravy on the side.