This step by step recipe for how to brine and roast the most juicy, moist turkey will immediately make you the turkey guru! Don’t skip this amazing sauce-like gravy that tastes wonderful over turkey and potatoes! (NOTE: Give yourself a couple of days for brining)
Yield: 20 1x
For the Brine:
For the Dry Rub:
For the Turkey:
For the Au Jus Sauce/Gravy*:
Brine the Bird:
Roast the Turkey:
For the Au Jus/Gravy:
* It takes about 6 days for a large frozen turkey to completely thaw in the fridge.
* If you don’t own a large enough stockpot, you can brine the turkey in a bucket.
* Allow turkey to come up to room temperature before roasting, for best results.
* The gravy is a sauce-like au jus, which is thinner than classic gravy. If you prefer a thicker gravy, add 2-3TB flour to the boiling liquid while stirring, OR use dissolved cornstarch for a gluten free option (start with 2TB cornstarch fully dissolved in 2TB water; no trace of white cornstarch should be visible upon use.)
Keywords: roast turkey