Glazed Roast Turkey with Shallot Gravy
Our dry brine makes it easy to prepare a turkey with succulent, flavorful meat. You simply rub the brine on the bird and refrigerate, then rinse just before roasting.
- 1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
- 1 jar dry brine
- 1 jar cider bourbon roasting glaze
- 3 Tbs. unsalted butter
- 2 shallots, finely diced
- 1 tsp. finely chopped fresh thyme
- 3 Tbs. all-purpose flour
- 2 cups turkey stock, lightly salted, or low-sodium chicken broth
- 1 Tbs. chicken demi-glace
- 2 Tbs. dry sherry
- Kosher salt and freshly ground pepper, to taste
Place the turkey on a wire rack set on a baking sheet. Rub 1/2 cup of the dry brine on the underside of the turkey, 1/2 cup on the legs and 1 cup on the breasts. Cover with plastic wrap and refrigerate for 8 to 24 hours.
Thoroughly rinse the turkey with cold water and pat dry with paper towels. Tuck the wings behind the back. Place the turkey, breast side up, on a rack in a large roasting pan. Truss the legs with kitchen twine, if desired. Let stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into thigh registers 175°F, about 2 hours and 35 minutes more. During the last 30 minutes of cooking, baste the turkey with the roasting glaze every 10 minutes.
Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for about 30 minutes before carving. Skim the fat off the pan drippings. Add 3/4 cup water to the roasting pan and set over medium heat. Boil for 2 to 3 minutes, scraping up the browned bits. Transfer to a bowl.
In a small sauté pan over medium heat, melt the butter. Add the shallots and thyme and cook for 5 minutes. Add the flour and cook, stirring rapidly, for 2 minutes. Rapidly whisk in the reserved pan drippings, the stock and demi-glace. Cook, stirring constantly, until the gravy is thickened, 2 to 3 minutes. Stir in the sherry and season with salt and pepper. Pour the gravy into a warmed sauceboat and serve with the turkey. Serves 14 to 16.