Home >Recipes >Spice Rubbed Whole Roast Turkey with Gravy

Serves: 1

• Brine:
• 6 quarts water, one quart ice
• 2 cups kosher salt
• 1/2 cup light brown sugar
• 2 tbsp whole black peppercorns
• 8 bay leaves
• 4 tbsp juniper berries (optional)

• Turkey:
• 2 (8 to 10 lb) whole turkeys
• 2 small whole onions, peeled
• 2 carrots, cut in 1/2
• 2 celery stalks, cut in 1/2
• 1 quart chicken stock
• 1/2 cup extra-virgin olive oil, divided
• 1/2 cup spice rub of your choice (Fennel Spice, Toasted Spice, or Roasted Garlic Rub)
• 8 sprigs fresh rosemary
• 2 lemons, halved
• 4 large carrots, halved lengthwise
• 8 celery stalks
• 2 tbsp cranberry dressing
• 3/4 cup all-purpose flour
• 3/4 cup butter

Preparation Time: 20 minutes
Cooking Time: 3 hours

Preheat the oven to 425°F.

Turkey Stock

Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.

Brine

Combine all brine ingredients, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, add ice and cool to room temperature. Refrigerate until thoroughly chilled.

Turkey

Wash turkeys and place in brine, cover, and refrigerate overnight, about 12 hours. Turn turkeys once, half way through brining. Remove turkey from brine, and pat dry. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey. Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

Gravy

While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Finish with the cranberry dressing before serving. Carve turkey as desired and serve with gravy and NapaStyle Cranberry Citrus Dressing.