Herb Gravy for a Brined Turkey

Pan juices from a brined turkey are full of salt, so if you use them in a traditional gravy recipe, your gravy is likely to come out far too salty. This gravy, which is based on a plain turkey broth and just a small amount of pan juices, can be used for any dry- or wet-brined bird.
For more gravy recipes visit The Guide to Thanksgiving Dinner.

For the turkey broth

• 
  
  Turkey neck, gizzard, tail, and heart
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 large yellow onion, cut into 2-inch chunks
  
  


• 
  
  1 small carrot, peeled and cut into 2-inch pieces
  
  


• 
  
  1 celery stalk, cut into 2-inch pieces
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 large sprigs each fresh thyme and parsley
  
  


• 
  
  10 black peppercorns
  
  

For the gravy

• 
  
  Drippings from a roasted brined turkey
  
  


• 
  
  6 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. chopped fresh sage (save the stems)
  
  


• 
  
  1/2 tsp. chopped fresh thyme (save the stems)
  
  


• 
  
  1/2 tsp. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Make the broth

Chop the turkey neck into 3 or 4 pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the neck, gizzard, tail, and heart (do not use the liver) along with the onion. Stir to coat with oil, cover, and cook gently, stirring occasionally, for 20 minutes. The meat will begin releasing lots of juice.


Add 4 cups cold water and the carrot, celery, herbs, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a gentle simmer. Simmer until the broth is flavorful, 30 to 40 minutes. Strain the broth and set aside until the fat rises to the top. Skim off and discard the fat. Use the broth immediately or cool and refrigerate for up to 3 days or freeze for up to 3 months.

Make the gravy

Heat the giblet broth until hot. Pour the drippings from the roasting pan into a heatproof measuring cup or fat separator. Allow the fat to rise to the top and then spoon 4 Tbs. back into the roasting pan. Separate and discard the remaining fat from the pan juices. Season the giblet broth with the pan juices, adding only enough to make the broth very flavorful but not too salty. If necessary, add water until you have 4 cups of liquid.


Place the roasting pan over two burners set on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.


To keep lumps from forming in the gravy, slowly pour about 1/2 cup of the broth mixture into the pan while whisking vigorously to disperse the flour evenly into the liquid. The liquid should thicken quickly and get gluey. As soon as it thickens, add another 1/2 cup or so of broth while whisking. Repeat until the gravy starts looking more like a smooth sauce than glue. At this point, you can whisk in the remaining broth and bring the gravy to a simmer. Add the reserved herb stems and simmer for about 5minutes to develop the flavors. Strain the gravy through a medium sieve, add the sage, thyme, and lemon juice, and season to taste with pepper.

Fresh Herb and Salt-Rubbed Roasted Turkey

A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  2 Tbs. chopped fresh thyme
  
  


• 
  
  2 Tbs. chopped fresh sage
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  One 16-lb. turkey, preferably fresh (not kosher or self-basting)
  
  


• 
  
  2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
  
  


• 
  
  
  Herb Gravy for a Brined Turkey (optional)
  
  

Dry brine the turkey

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.


Rub the herb mixture on the meat, under the skin. Pat the skin back into place.


Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.


Refrigerate the turkey, turning it over every day, for 3 days.


Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Roast the turkey

Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle. If making the gravy, do so while the turkey rests.

Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.

For the juniper-ginger butter:

• 
  
  7 oz. (14 Tbs.) unsalted butter, softened
  
  


• 
  
  1/4 cup minced fresh ginger
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. minced shallots
  
  


• 
  
  1 Tbs. ground juniper 
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 Tbs. fresh thyme
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  

For the brined turkey:

• 
  
  2-1/2 lb.  kosher salt  (8-3/4 cups if you're using Diamond Crystal brand)
  
  


• 
  
  1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar
  
  


• 
  
  2/3 cup freshly ground black pepper
  
  


• 
  
  2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed
  
  


• 
  
  2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly crushed
  
  


• 
  
  14-lb. natural turkey (preferably fresh)
  
  

Tip:

Because different brands of kosher salt have different densities, be sure to measure by weight. For example, 2-1/2 lb. of Morton brand salt is only about 4-1/2 cups.

For the gravy:

• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3 oz. (2/3 cup) all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

At least one day ahead, make the butter

Mix the butter ingredients in a bowl. Refrigerate 4 Tbs. of the butter for the gravy and set the rest aside at room temperature for the turkey.

One day ahead, brine and prepare the turkey

In a plastic container or stockpot large enough to hold the turkey, mix all the brine ingredients (except the turkey) in 3 gallons of cold water, stirring until the salt and sugar are mostly dissolved. Discard the neck and the giblets and trim any excess skin or fat. Trim the tail, if desired. Rinse the turkey and submerge it in the brine for at least 4 hours and no more than 6 hours. If the turkey floats, weight it down with a couple of dinner plates.

Remove the turkey from the brine and pat dry with paper towels. Starting at the top of the breast, run your fingers between the breast and the skin to separate them, being careful not to rip the skin. Once you're halfway down the breast, turn the turkey around and work from the bottom of the breast until you have loosened the skin from the breast, thighs, and as far down the legs as you can reach. Rub the juniper butter under the skin, covering the breast and as much of the legs as possible. Tuck the wings behind the breast and truss the turkey with twine, securing the legs to the body. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, for at least 6 and up to 24 hours.

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 350°F. If any brine has dripped from the turkey into the roasting pan, pour it out. Then pour 2 cups of warm water into the bottom of the pan and cover the entire roasting pan with foil. Roast undisturbed for 2 hours; remove the pan from the oven and remove the foil. Roast the uncovered turkey until an instant-read thermometer inserted in the thickest part of both thighs reads 165°F, 45 minutes to 1 hour longer.

Move the turkey to a cutting board, tent with foil to keep warm, and let rest for about 30 minutes.

Make the gravy

Strain the turkey drippings into a fat separator cup (or another clear, heatproof container). Let sit until the fat rises to the top and then separate exactly 2 cups of the turkey juice from the fat—don't use more than that or the gravy will be too salty. Combine the 2 cups juice with the chicken broth and enough water to make 4-1/2 cups liquid.

In a medium saucepan, melt the reserved juniper-ginger butter and the unsalted butter over medium-high heat until foaming. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 2 to 3 minutes. Gradually whisk in the liquid, bring just to a boil, and reduce to a simmer. Whisking frequently, continue to cook about 5 minutes longer to meld the flavors. Season to taste with salt and pepper.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Turkey Thighs Stuffed with Porcini, Sausage, and Artichoke Hearts

Buy skin-on, bone-in thighs at the grocery store and remove the bones yourself—it’s as easy as boning chicken thighs.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

For the stuffing

• 
  
  3/4 oz. dried porcini mushrooms (about 1/2 cup)
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1/4 lb. sweet Italian sausage, casings removed (1 link)
  
  


• 
  
  1 cup finely chopped yellow onion
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  1/2 cup coarsely chopped frozen artichoke hearts (no need to thaw)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 cup coarse day-old breadcrumbs
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large egg, lightly beaten
  
  

For the thighs

• 
  
  3 turkey thighs (14 to 18 oz. each), boned
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  

Make the stuffing

Put the porcini in a bowl and cover with boiling water. Soak until soft, about 30 minutes. With a slotted spoon, remove the mushrooms from the liquid and chop finely. Save the liquid for another use or discard.


Heat the olive oil in a heavy-duty 10-inch skillet over medium heat. Add the sausage and cook, using the side of a metal spoon or fork to break the meat into small pieces, until browned, about 5 minutes. Add the onion and garlic and cook, stirring, until the vegetables are soft and translucent, about 3 minutes. Stir in the chopped porcini, artichokes, thyme, and rosemary and cook for 2 minutes more. Transfer the sausage mixture to a large bowl and stir in the breadcrumbs and the Parmigiano. Season to taste with salt and pepper, and then stir in the egg. Spread the mixture on a plate and chill in the freezer for 15 to 20 minutes.

Stuff the turkey thighs

Position a rack in the center of the oven and heat the oven to 350°F.


Lightly season the boned thighs with salt and pepper. Spoon 1/2 to 2/3 cup of the stuffing into the empty cavity of one of the turkey thighs and spread the stuffing with the back of a spoon to fill the cavity completely. Repeat with the other thighs. Roll each thigh into a roughly cylindrical shape.


Tie each stuffed thigh with 2 to 4 loops of twine to secure. (It’s OK if some of the stuffing pokes out at the ends, because the egg holds the stuffing together.) Brush the skin side of the thighs with the olive oil. Lay the thighs seam side down in a small roasting pan or heavy-duty rimmed baking sheet and roast for 30 minutes. Brush the thighs with the pan drippings and continue to roast until the internal temperature reaches 165°F, 15 to 30 minutes more. Remove the strings and transfer the thighs to a warm platter. Let rest 10 minutes and then cut into 1/2-inch-thick slices and serve.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. paprika (hot or sweet)
  
  


• 
  
  2 Tbs. finely chopped fresh thyme
  
  


• 
  
  4 tsp. minced garlic
  
  


• 
  
  3/4 tsp. cayenne
  
  


• 
  
  1/4 tsp. celery seed
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups dry white wine
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

• 
  
  1/2 cup finely chopped fresh sage
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One 12-lb. all-natural turkey
  
  


• 
  
  2 large carrots, cut into 1- to 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 1- to 2-inch chunks
  
  


• 
  
  1 medium yellow onion, cut into 1- to 2-inch chunks
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine or vermouth
  
  


• 
  
  1-1/2 cups lower-salt chicken broth 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Herb Gravy for a Brined Turkey

Pan juices from a brined turkey are full of salt, so if you use them in a traditional gravy recipe, your gravy is likely to come out far too salty. This gravy, which is based on a plain turkey broth and just a small amount of pan juices, can be used for any dry- or wet-brined bird.
For more gravy recipes visit The Guide to Thanksgiving Dinner.

For the turkey broth

• 
  
  Turkey neck, gizzard, tail, and heart
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 large yellow onion, cut into 2-inch chunks
  
  


• 
  
  1 small carrot, peeled and cut into 2-inch pieces
  
  


• 
  
  1 celery stalk, cut into 2-inch pieces
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 large sprigs each fresh thyme and parsley
  
  


• 
  
  10 black peppercorns
  
  

For the gravy

• 
  
  Drippings from a roasted brined turkey
  
  


• 
  
  6 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. chopped fresh sage (save the stems)
  
  


• 
  
  1/2 tsp. chopped fresh thyme (save the stems)
  
  


• 
  
  1/2 tsp. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Make the broth

Chop the turkey neck into 3 or 4 pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the neck, gizzard, tail, and heart (do not use the liver) along with the onion. Stir to coat with oil, cover, and cook gently, stirring occasionally, for 20 minutes. The meat will begin releasing lots of juice.


Add 4 cups cold water and the carrot, celery, herbs, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a gentle simmer. Simmer until the broth is flavorful, 30 to 40 minutes. Strain the broth and set aside until the fat rises to the top. Skim off and discard the fat. Use the broth immediately or cool and refrigerate for up to 3 days or freeze for up to 3 months.

Make the gravy

Heat the giblet broth until hot. Pour the drippings from the roasting pan into a heatproof measuring cup or fat separator. Allow the fat to rise to the top and then spoon 4 Tbs. back into the roasting pan. Separate and discard the remaining fat from the pan juices. Season the giblet broth with the pan juices, adding only enough to make the broth very flavorful but not too salty. If necessary, add water until you have 4 cups of liquid.


Place the roasting pan over two burners set on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.


To keep lumps from forming in the gravy, slowly pour about 1/2 cup of the broth mixture into the pan while whisking vigorously to disperse the flour evenly into the liquid. The liquid should thicken quickly and get gluey. As soon as it thickens, add another 1/2 cup or so of broth while whisking. Repeat until the gravy starts looking more like a smooth sauce than glue. At this point, you can whisk in the remaining broth and bring the gravy to a simmer. Add the reserved herb stems and simmer for about 5minutes to develop the flavors. Strain the gravy through a medium sieve, add the sage, thyme, and lemon juice, and season to taste with pepper.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

• 
  
  8 cups apple cider
  
  


• 
  
  1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)
  
  


• 
  
  1-3/4 cups packed dark brown sugar
  
  


• 
  
  1 cup apple cider vinegar
  
  


• 
  
  3/4 cup honey
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  5 dried bay leaves
  
  


• 
  
  1 12- to 14-lb. turkey (preferably fresh, and not kosher or
  self-basting; neck and giblets, excluding liver, reserved for the broth)
  
  

For the broth

• 
  
  1/4 cup vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium carrots, cut into 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 2-inch chunks
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1/2 tsp. black peppercorns
  
  

For the barbecue spice rub

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  2 Tbs. chili powder
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  2-1/4 tsp. smoked paprika (pimentón)
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. dry mustard
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cumin
  
  

For the turkey

• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
  
  


• 
  
  2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
  
  


• 
  
  1 cup apple juice, in a spray bottle
  
  

For the gravy

• 
  
  1-1/2 oz. (6 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. cider vinegar, or to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the  grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. paprika (hot or sweet)
  
  


• 
  
  2 Tbs. finely chopped fresh thyme
  
  


• 
  
  4 tsp. minced garlic
  
  


• 
  
  3/4 tsp. cayenne
  
  


• 
  
  1/4 tsp. celery seed
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups dry white wine
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
  
  


• 
  
  2 1/2 to 2 3/4 cups low-sodium chicken broth
  
  


• 
  
  5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
  
  


• 
  
  1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
  
  


• 
  
  1 cup apple cider
  
  


• 
  
  2 large cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1/2 cup unsweetened dried cranberries
  
  


• 
  
  1/3 cup chopped pecans
  
  


• 
  
  3 tablespoons cider vinegar
  
  


• 
  
  2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
  
  


• 
  
  2 tablespoons canola oil
  
  


• 
  
  1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  


• 
  
  Kitchen twine
  
  

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.

Bacon-Wrapped Smoked Turkey

This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in a cider-spice brine to season it inside and out. Then, it gets rubbed with butter, honey, and a barbecue spice rub. Next, it's wrapped in bacon and smoked on the grill. As the bird finishes cooking, it gets spritzed with apple juice to beautifully burnish the skin and keep the meat moist and flavorful.

For the brine

• 
  
  8 cups apple cider
  
  


• 
  
  1 lb. kosher salt (1-3/4 cups if using Morton’s; 2-3/4 cups if using Diamond Crystal)
  
  


• 
  
  1-3/4 cups packed dark brown sugar
  
  


• 
  
  1 cup apple cider vinegar
  
  


• 
  
  3/4 cup honey
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  5 dried bay leaves
  
  


• 
  
  1 12- to 14-lb. turkey (preferably fresh, and not kosher or
  self-basting; neck and giblets, excluding liver, reserved for the broth)
  
  

For the broth

• 
  
  1/4 cup vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium carrots, cut into 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 2-inch chunks
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1/2 tsp. black peppercorns
  
  

For the barbecue spice rub

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  2 Tbs. chili powder
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  2-1/4 tsp. smoked paprika (pimentón)
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. dry mustard
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cumin
  
  

For the turkey

• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  1 medium yellow onion, peeled and quartered
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened, plus 2 oz. (4 Tbs.), cut into 4 slices
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  about 2 lb. thick-cut bacon, preferably applewood smoked, at room temperature
  
  


• 
  
  2 cups hardwood chips, preferably a combination of apple and hickory, soaked in water for at least 30 minutes and drained
  
  


• 
  
  1 cup apple juice, in a spray bottle
  
  

For the gravy

• 
  
  1-1/2 oz. (6 Tbs.) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. cider vinegar, or to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the brine

Combine all of the brine ingredients and 8 cups of water in an 8-quart pot; bring to a boil over high heat, stirring occasionally. Remove from the heat, cool to room temperature, and then refrigerate until cold.

Brine the turkey

Put the turkey breast side down in a pot or tub large enough to hold it and the brine. Add the brine (the turkey will float, but that’s OK) and refrigerate for at least 6 hours and up to 20 hours.

Make the broth

With a chef’s knife, cut the turkey neck into 3 or 4 pieces and chop the giblets. Heat the oil in a 4-quart pot over medium-high heat. Cook the neck and giblets with a pinch of salt, stirring often, until browned, about 8 minutes. add the carrots, celery, onion, bay leaf, peppercorns, 2 tsp. salt, and 6 cups of water.

Bring to a boil, lower the heat, skim off any foam, and simmer, covered, until flavorful, about 1 hour. Strain the broth through a fine sieve into a large bowl—you’ll have about 4 cups.

Make the spice rub

In a small bowl, mix all of the rub ingredients, breaking up any clumps of brown sugar with your fingers.

Prepare the grill

Light a charcoal or gas grill fire and set it up for indirect cooking over low heat (275°F).

If using a charcoal grill, bank the lit and ashed-over coals to one side of the grill. Cover the grill and adjust the vents as needed to reach 275°F.

If using a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach 275°F.

Smoke the turkey

Rinse and dry the turkey; discard the brine. Rub the inside of the body and neck cavities with 2 Tbs. of the vegetable oil, and then sprinkle each cavity with 1/2 Tbs. of the spice rub. Put the onion pieces inside the body cavity.

In a small bowl, combine the 4 oz. softened butter with 1 Tbs. of the spice rub. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Using your fingers, spread the butter mixture directly on the breast meat, being careful not to tear the skin.

Tie the legs together with twine. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath them.

Rub the outside of the turkey with the remaining 3 Tbs. vegetable oil, then the honey, and then 3-1/2 Tbs. of the spice rub.

Put a flat wire rack inside an 11x14-inch (or similar) foil-lined roasting pan. Line the rack with enough bacon slices (touching but not overlapping) to cover the area the turkey will occupy. Put the turkey breast side up on the bacon and then lay enough bacon slices across the top of turkey to cover it, securing the slices with toothpicks. (It’s OK if the sides of the turkey aren’t entirely covered.)

For a charcoal grill, sprinkle 1/2 cup of the drained wood chips over the coals. Replace the grill grate.

For a gas grill, make 2 heavy-duty aluminum foil packets, each filled with 1 cup of the drained chips. Using a fork, poke holes all over the packets. Lifting the grill grate, set one of the packets directly over an active burner; reserve the second packet. Replace the  grill grate.

Put the turkey in its pan on the unlit side of the grill and cover the grill. Smoke the turkey until the bacon is dark, rotating the pan occasionally for even cooking, 2 to 3 hours. If using a charcoal grill, add 1/2 cup of drained chips to the coals every 30 minutes until you’ve used all of the chips. When the temperature dips to 250°F, every 1 to 1-1/2 hours, light 3 quarts of charcoal in a chimney set over bricks. When the coals are ashed over, transfer the turkey in its pan to a heatproof surface, lift the grill grate, and add the fresh coals to maintain the temperature. If the temperature gets too high, leave the lid ajar to let in cool air. For a gas grill, add the reserved packet of chips when the first packet stops smoking.

When the bacon is dark, remove it from the top of the turkey; enjoy as a cook’s treat or discard. Generously season the turkey with all but 1 tsp. (which will be used for the gravy) of the remaining spice rub. Put the butter slices on top of the breast and thighs and continue smoking, spraying the turkey with the apple juice and rotating the pan every 30 minutes, until the temperature in the center of the breast registers 165°F, about 2 hours more. If at any time the turkey becomes too dark, loosely tent it with foil.

Remove the pan from the grill. Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a serving platter or cutting board and loosely tent it with foil. Let the turkey rest for at least 30 minutes.

Make the gravy

Heat the turkey broth until hot. Pour the drippings from the roasting pan into a fat separator or heatproof measuring cup. Allow the fat to rise to the top and then transfer 1/4 cup of the fat to a 12-inch skillet; discard the remaining fat and reserve the rest of the drippings.

Season the turkey broth with enough of the drippings to add flavor without making it too salty.

Heat the fat in the skillet over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the remaining 1 tsp. spice rub and cook, whisking, 1 minute more. Gradually whisk the broth into the skillet until smooth, and then bring to a simmer. Whisk in the cider vinegar and simmer until the gravy barely coats the back of a spoon, about 5 minutes. Season to taste with salt and pepper.

Carve the turkey and serve with the gravy.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. paprika (hot or sweet)
  
  


• 
  
  2 Tbs. finely chopped fresh thyme
  
  


• 
  
  4 tsp. minced garlic
  
  


• 
  
  3/4 tsp. cayenne
  
  


• 
  
  1/4 tsp. celery seed
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 cups dry white wine
  
  


• 
  
  2 bay leaves
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Dry-Rubbed Roast Turkey with Pan Gravy

Thanksgiving turkey doesn't get more classic (or simple) than this. This bird is seasoned with a generous salt rub, then sits in the fridge overnight.

• 
  
  1/2 cup finely chopped fresh sage
  
  


• 
  
  2 Tbs. finely grated orange zest
  
  


• 
  
  1 oz. kosher salt (1/4 cup Diamond Crystal or 2 Tbs. Morton); more as needed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One 12-lb. all-natural turkey
  
  


• 
  
  2 large carrots, cut into 1- to 2-inch chunks
  
  


• 
  
  2 medium celery stalks, cut into 1- to 2-inch chunks
  
  


• 
  
  1 medium yellow onion, cut into 1- to 2-inch chunks
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1/2 cup dry white wine or vermouth
  
  


• 
  
  1-1/2 cups lower-salt chicken broth 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  

Tip:

Use an all-natural turkey. Avoid kosher birds (they’re already brined and will be too salty) and “self-basting” birds (which are treated with fat solutions). Consider ordering your bird in advance.

Season the turkey

In a medium bowl, mix the sage, zest, 1 oz. salt, and 1 Tbs. pepper.

Remove the tail, neck, heart, and gizzard from the turkey and reserve for making turkey broth. Discard the liver. Remove and discard the plastic timer and any metal or plastic leg holders. Rinse and pat the turkey dry.

Rub the spice mixture under the turkey’s skin over the entire breast, legs, and thighs, as well as in the cavity and over the wings. Set on a platter or pan large enough to hold the turkey and refrigerate uncovered overnight.

Roast the turkey

Tip:

Let your turkey rest for 30 to 40 minutes before carving—the juices will redistribute into the meat, making it moist and tender. It also gives you time to finish preparing the meal.

Position a rack in the bottom of the oven and heat the oven to 400°F. In a large bowl, toss the carrots, celery, and onion with the oil. Put half of the vegetables in the center of a large flameproof roasting pan and put the rest in the turkey cavity. Tuck the wings behind the turkey’s neck and tie the legs together with twine. Set a V-rack in the roasting pan over the vegetables. Put the turkey breast side down on the V-rack. Roast for 1 hour.

Remove the pan from the oven and baste the turkey back and sides with some of the pan drippings. With silicone oven mitts or two wads of paper towels, carefully turn the turkey breast side up and baste with more pan drippings. Continue to roast the turkey until an instant-read thermometer inserted in the thickest part of the thigh registers 175°F, an additional 1 to 1-1/2 hours. During this phase, check the vegetables in the pan every 20 minutes or so: They should be brown, but if they or the drippings threaten to burn, add about 1/4 cup water—you may need to do this several times.

When the turkey is done, protect your hands with silicone oven mitts or wads of paper towels and tilt the turkey so the juices in the cavity run into the roasting pan. Transfer the turkey to a carving board and let it rest for 30 to 40 minutes. Carve when ready to serve.

Make the gravy

Tip:

For lump-free gravy, gradually whisk the broth into the roux. The liquid will thicken quickly and get gluey, so keep whisking in more broth, a bit at a time, until the gravy is smooth.

While the turkey is resting, set the roasting pan over medium-high heat. Add the wine and cook, using a wooden spoon or heatproof spatula to loosen the brown bits, until reduced by about half, 2 to 3 minutes. Strain the contents of the roasting pan into a bowl, pressing on the solids to release the flavorful drippings. Discard the solids.

In a 1-quart liquid measuring cup, combine the broth with 1-1/2 cups water. Tasting as you go, add enough of the pan drippings to the broth to make a flavorful yet not overly salted liquid—you may or may not use all of the drippings. Let sit until the fat rises to the surface. Skim off and reserve as much fat as possible.

Measure 4 Tbs. of the fat into a medium saucepan (supplement with olive oil if necessary) over medium heat. Whisk in the flour. Cook, whisking almost constantly, for 2 to 3 minutes. Whisk in about 1/2 cup of the broth. As soon as the broth thickens, whisk in another 1/2 cup. Repeat until the mixture stays relatively smooth, at which point you can whisk in the remaining broth. Bring to a simmer and cook, whisking frequently, for 5 to 10 minutes to develop the flavor. The gravy will be on the thin side; if you prefer it thicker, continue simmering until thickened to your liking, but expect the flavor to concentrate as well. Season to taste with salt and pepper. Pour into a gravy boat and serve with the carved turkey.