Dry-Brined Turkey with Ultimate Get-Ahead Gravy

Brining, or marinating in a salt rub, adds tonnes of moistness to any roast, and seasons beautifully. Don’t let the long cooking time worry you, most of that is the gravy which can be done weeks or even months ahead.

By The Good Housekeeping Cookery TeamPublished: 16 December 2021

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best christmas turkey recipes brined turkey with get ahead gravy

Our Christmas turkey this year is incredibly golden, moist and crispy skinned.

Cooking notes: plus brining, cooling, coming up to room temperature and resting

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

6 hrs 50 mins

Total Time:

7 hrs 20 mins

Cal/Serv:

372

Ingredients

5
kg turkey, with giblets, see GH Tips
1 tsp.
black peppercorns
2
bay leaves, fresh or dried, shredded
3 Tbsp.
flaked sea salt, we used Maldon
75 g
butter, softened
2 Tbsp.
runny honey

For the gravy

900 g
chicken wings
2
large onions, quartered
2
large carrots, roughly chopped
1 Tbsp.
vegetable oil
2
bay leaves, fresh or dried, plus extra fresh to garnish (optional)
200 ml
rosé vermouth or dry sherry
2 Tbsp.
cornflour

Directions

1. Step 1At least 24hr ahead, prepare the turkey. Remove giblets (reserve for gravy) and any trussing from the turkey. Pat dry with kitchen paper pull out any stray feathers with tweezers. Using a pestle and mortar coarsely grind the peppercorns and shredded bay leaves. Add the salt and grind until fine.
2. Step 2Put turkey into a large roasting tin and rub all over with the salt mixture, including a little inside the cavity and under the neck flap. Cover with clingfilm, chill and leave to brine for up to 2 days.
3. Step 3Meanwhile, make the stock for the gravy. Preheat oven to 220°C (200°C fan) mark 7. Toss the chicken wings, vegetables and 1/2tbsp oil in a medium roasting tin. Roast for 45min, tossing halfway through.
4. Step 4Tip wings and vegetables into a large pan (that has a lid). Add a splash of hot water to the empty tin and scrape the base with a wooden spoon to dissolve any caramelised sticky bits. Pour into the wing pan and add 1.25 litre water, or enough to just-cover everything. Bring to the boil over high heat, then reduce heat to very low. Cover and simmer gently for 3hr, stirring occasionally, removing the lid for the final hr. Strain through a fine sieve into a large jug (discard meat and veg). You should have about 750ml stock. Cool, skim off excess fat and chill or freeze until needed.
5. Step 5One hour before cooking, remove turkey from the fridge. Using kitchen paper, thoroughly brush off the salt mixture from the outside. Weigh turkey and calculate cooking time, allowing 30-35min per kg. Clean the roasting tin, return turkey to it (breast up) and allow to come up to room temperature for 45min.
6. Step 6Preheat oven to 190°C (170°C fan) mark 5. Rub 50g butter all over turkey and loosely cover the tin with foil. Roast for calculated time.
7. Step 7Forty-five min before the turkey is due to be ready, in a small pan heat the remaining 25g butter, the honey and 1/2tsp freshly ground black pepper until melted. Brush all over the turkey. Return to the oven (without foil) for remaining cooking time.
8. Step 8Meanwhile, heat remaining 1/2tbsp oil in a medium pan over medium-high heat and brown the turkey giblets all over. Add 750ml chicken wing stock and bay leaves, bring to the boil then simmer gently for 30-45min. Strain (discard giblets) and return stock to the pan.
9. Step 9To check if the turkey is cooked, insert a fork into the thickest part of the breast and see that the juices run golden and clear. If not, return to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to be at least 72°C when inserted into the thickest part of the breast.
10. Step 10Transfer turkey to a board cover well with foil and lay on a couple of clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 11/4hr. Spoon off excess fat from turkey tin and pour the juices and the vermouth or sherry into the gravy pan. In a small bowl, mix the cornflour and 2tbsp water to a smooth paste. Add to the pan and cook, whisking, until the gravy thickens (it will need to boil). Transfer to a jug.
11. Step 11To serve, unwrap turkey and transfer to a board or platter. Garnish with bay leaves, if you like, and serve with the gravy and sides.

Get ahead

Brine turkey up to 2 days ahead. Prepare gravy to end of step 4 up to 3 months ahead; cool, then freeze. Defrost and complete recipe to serve.

GH Tips

• You’ll need to start brining at least 24hr before you want to roast your turkey. If you haven’t got time for this stage, just start from step 3, omitting the salt rub, and instead season generously with salt at step 6.

• Giblets add a lot of depth and flavour to your gravy, but if yours comes without, dissolve 1tsp Marmite in the hot wing stock instead.