Brown Sugar Brined Turkey with Zesty Pan Sauce
Brown Sugar Brined Turkey With Zesty Pan Sauce
Struggling to make the perfect turkey? Say goodbye to dry, bland poultry with our Brown Sugar Brined Turkey! Thanks to our Butcher’s Spice Blend, this turkey stays juicy and full of flavor, while the zesty pan sauce adds a bright kick to balance out the rich, savory meat. The ultimate showstopper for your Thanksgiving feast, or any meal where turkey is the star!
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- Author
- Olivelle
- Prep Time
- 12 hours
- Cook Time
- 3 hours
- Servings
- 25
- Category
- Cuisine
Ingredients
- 1 Whole Turkey (20-26lbs)
- 16 Cups Water, divided
- 1 ¼ cup Brown Sugar
- 1 Bag Butcher’s Spice Blend
- ½ cup Wild Mushroom & Sage Infused Olive Oil
- 3 Tbsp Mediterranean Rosemary Rub & Seasoning
- 4 Tbsp Turkey Pan Drippings (from the roasted turkey)
- 4 Tbsp Wild Mushroom & Sage Infused Olive Oil
- 6 Tbsp Flour
- ½ cup Tarragon White Barrel Aged Balsamic
- 2 cups Chicken Stock, divided
- 2 tsp Mediterranean Rosemary Rub & Seasoning
Directions
- Place the turkey in a large food-safe container that fits in your fridge.
- In a pot, bring 4 cups of water to a boil. Stir in the brown sugar and Butcher’s Spice Blend until dissolved. Let this mixture cool to room temperature.
- Pour the cooled brine over the turkey, then add 12 more cups of cold water to fully submerge it. Cover and refrigerate for 12–24 hours.
- Preheat the oven to 450F.
- Remove the turkey from the brine. Rinse well under cold water and pat dry with paper towels.
- Combine the Wild Mushroom & Sage Infused Olive Oil with the Mediterranean Rosemary Rub & Seasoning and generously rub the mixture over the turkey, including under the skin for extra flavor.
- Place turkey on a roasting rack and roast uncovered for 20 minutes to brown the skin.
- Lower the oven temperature to 350°F and continue roasting uncovered for 3–4 hours, or until a meat thermometer reads 160°F in the thickest part of the breast. If skin becomes too dark, cover the turkey with foil. Remove turkey from the oven and let rest at least 20-30 minutes before carving.
- In a saucepan over medium heat, add turkey drippings, Wild Mushroom & Sage Infused Olive Oil, and flour. Cook for 4-5 minutes to remove flour flavor, but do not let the roux brown. Slowly add the Tarragon White Barrel Aged Balsamic and chicken stock, whisking constantly. Season with Mediterranean Rosemary Rub & Seasoning and stir to combine.
- Serve turkey with pan sauce. Enjoy!