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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Turkey and Gravy


1 Turkey

2 cups Chicken broth


1 /3 cup Salt per gallon of water.


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.

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