Brown Sugar Brined Turkey with Zesty Pan Sauce
Brown Sugar Brined Turkey with Zesty Pan Sauce
Brie Thompson
25
30 minutes
4 hours 30 minutes
This is the turkey I want in the center of the table. A Brown Sugar Brine with Butcher's Spice Blend seasons it all the way through, and a rub of Wild Mushroom & Sage Infused Olive Oil and Mediterranean Rosemary Rub turns the skin golden and fragrant. Spoon the Zesty Pan Sauce, made with Roasted Garlic White Barrel Aged Balsamic, over every slice.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Turkey
- 1 (20 to 26 lb) Whole Turkey
- 16 cups Water, divided
- 1 ¼ cups Brown Sugar
- 1 bag Butcher's Spice Blend
- ½ cup Wild Mushroom & Sage Infused Olive Oil
- 3 Tbsp Mediterranean Rosemary Rub
Zesty Pan Sauce
- 4 Tbsp Turkey Pan Drippings (from the roasted turkey)
- 4 Tbsp Wild Mushroom & Sage Infused Olive Oil
- 6 Tbsp Flour
- ½ cup Roasted Garlic White Barrel Aged Balsamic
- 2 cups Chicken Stock
- 2 tsp Mediterranean Rosemary Rub
Directions
Brine the Turkey (12 to 24 hours ahead)
- Place the turkey in a large food safe container that fits in your refrigerator.
- In a pot, bring 4 cups of the water to a boil. Stir in the brown sugar and Butcher's Spice Blend until dissolved. Let the brine cool to room temperature.
- Pour the cooled brine over the turkey. Add the remaining 12 cups of cold water to fully submerge it. Cover and refrigerate for 12 to 24 hours.
Roast the Turkey
- Preheat the oven to 450°F.
- Remove the turkey from the brine. Rinse well under cold water and pat dry with paper towels.
- Combine Wild Mushroom & Sage Infused Olive Oil and Mediterranean Rosemary Rub in a small bowl. Rub the mixture generously over the turkey, including under the skin.
- Place the turkey on a roasting rack and roast uncovered until the skin is browned, about 20 minutes.
- Reduce the oven temperature to 350°F. Continue roasting uncovered until the thickest part of the breast reaches an internal temperature of 165°F, 3 to 4 hours. If the skin becomes too dark, cover the turkey loosely with foil. Let the turkey rest for 20 to 30 minutes before carving.
Make the Zesty Pan Sauce
- In a saucepan over medium heat, stir together the turkey pan drippings, Wild Mushroom & Sage Infused Olive Oil, and flour. Cook, stirring, until the raw flour flavor cooks off, 4 to 5 minutes. Do not let the roux brown. Slowly add Roasted Garlic White Barrel Aged Balsamic and chicken stock, whisking constantly. Season with Mediterranean Rosemary Rub and stir to combine.
- Carve the turkey and serve immediately with the pan sauce.