Brined in a fragrant citrus dressing, this Herb Roasted Turkey is the perfect entrée for your Thanksgiving dinner! Serve with homemade pan gravy for an added burst of flavours.
|CITRUS BRINED TURKEY:|
|1||10-12 lb (4.5-5.5 kg) Maple Leaf Prime® Whole Turkey|
|4||Cloves garlic, crushed|
|.33 cup||(80 mL) Sugar|
|.75 cup||(175 mL) Kosher salt|
|32 cups||(8 L) Water|
|HERB ROASTED TURKEY WITH PAN GRAVY:|
|4||to 5, Sprigs fresh thyme|
|2 tbsp||(30 mL) Olive oil|
|2 tbsp||(30 mL) Herbs de Provence|
|Salt and Pepper|
|.33 cup||(80 mL) Flour|
|4 cups||(1 L) Chicken broth or water|
PLACE all brine ingredients, except the turkey, in a large clean pail or cooler and stir to combine. Remove giblets from the inside of the turkey and submerge turkey in the brine. Refrigerate for 12 hours.
PREHEAT oven to 350°F (180°C).
REMOVE turkey from the brine and rinse thoroughly. Pat dry and place in a large roasting pan. Season the inside of the turkey with salt and pepper. Stuff with wedges of lemon, lime, orange and sprigs of thyme. Rub the outside with olive oil, Herb de Provence, salt and pepper. Cover with a lid or aluminum foil and roast in preheated oven for 2 ½ hours, basting every hour. Remove lid or foil and continue to roast for approximately 1 to 1-1/2 hours, basting every half hour, until the internal temperature in the thickest part of the thigh, reaches 185°F (85°C).
REMOVE turkey from roasting pan to a platter. Tent with foil and let rest for 20-30 minutes prior to carving.
MEANWHILE pour the pan juices into a medium saucepan and bring to a boil. Whisk together ¾ cup (175 mL) of chicken broth with flour until no lumps appear. Slowly whisk into the pan drippings. Gradually add the remaining chicken broth. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes or until thickened.
CARVE turkey and serve with pan gravy.
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