Turkey and Gravy

Main Dish

Ingredients

1 Turkey

2 cups Chicken broth

Brine

1 /3 cup Salt per gallon of water.

Instructions

Dissolve the salt in a small amount of hot water; add ice and cold water to equal a gallon.

In an ice chest, place the thawed turkey and enough brine to completely submerge. For best results let turkey sit in brine for 24 hours.

Preheat oven to 300 degrees.

Roughly chop one onion, one carrot and one stalk of celery and place vegetables in cavity of the turkey. Truss turkey. Sprinkle skin of the turkey with kosher salt and freshly ground pepper (about one tablespoon of each for a 14-pound turkey). Place turkey in a roasting pan on a roasting rack. Place two cans of chicken broth in the bottom of the roasting pan and place all in the oven. Roast turkey for 12 minutes per pound. Do not baste or open the oven door during cooking process.

When done (turkey has reached 180 degrees on a meat thermometer inserted into the thickest part of the thigh), remove the roasting rack and place turkey on a cookie sheet.

Remove the drippings from the pan, using a fat separator, remove fat from the juices. Place the turkey fat into a medium-sized skillet (you should have one quarter cup fat, if you do not; add a bit of oil to make up the difference). Heat the broth in a microwave. Add 1 /4 cup flour to the fat and cook over a medium heat for four to five minutes, stirring constantly. Stir in the hot broth and simmer until thickened. Add canned chicken broth if gravy is too thick. Add one tablespoon Kitchen Bouquet.

Let turkey rest for two minutes per pound before carving.

Yield: one hungry family and a few unwanted relatives.

Recent Recipes

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

RobertStJohn.com