Brown Sugar Brined Turkey With Zesty Pan Sauce
Brown Sugar Brined Turkey With Zesty Pan Sauce
Servings: 25
Prep Time: 12 hrs
Cook Time: 3 hrs
For the Turkey:
1 Whole Turkey (20-26lbs)
16 Cups Water, divided
1 ¼ cup Brown Sugar
1 Bag Olivelle Butcher’s Spice Blend
½ cup Olivelle Wild Mushroom & Sage Infused Olive Oil
3 tablespoons Olivelle Mediterranean Rosemary Rub & Seasoning
For the Zesty Pan Sauce:
4 tablespoons Turkey Pan Drippings (from the roasted turkey)
4 tablespoons Olivelle Wild Mushroom & Sage Infused Olive Oil
6 tablespoons Flour
½ cup Olivelle Tarragon White Barrel Aged Balsamic
2 cups Chicken Stock, divided
2 teaspons Olivelle Mediterranean Rosemary Rub & Seasoning
Directions:
Brine the Turkey. (12-24 hours ahead)
1. Place the turkey in a large food-safe container that fits in your fridge.
2. In a pot, bring 4 cups of water to a boil. Stir in the brown sugar and Butcher’s Spice Blend until dissolved. Let this mixture cool to room temperature.
3. Pour the cooled brine over the turkey, then add 12 more cups of cold water to fully submerge it. Cover and refrigerate for 12–24 hours.
Roast the Turkey
4. Preheat the oven to 450F.
5. Remove the turkey from the brine. Rinse well under cold water and pat dry with paper towels.
6. Combine the Wild Mushroom & Sage Infused Olive Oil with the Mediterranean Rosemary Rub & Seasoning and generously rub the mixture over the turkey, including under the skin for extra flavor.
7. Place turkey on a roasting rack and roast uncovered for 20 minutes to brown the skin.
8. Lower the oven temperature to 350°F and continue roasting uncovered for 3–4 hours, or until a meat thermometer reads 160°F in the thickest part of the breast. If skin becomes too dark, cover the turkey with foil. Remove turkey from the oven and let rest at least 20-30 minutes before carving.
Make the Zesty Pan Sauce
9. In a saucepan over medium heat, add turkey drippings, Wild Mushroom & Sage Infused Olive Oil, and flour. Cook for 4-5 minutes to remove flour flavor, but do not let the roux brown. Slowly add the Tarragon White Barrel Aged Balsamic and chicken stock, whisking constantly. Season with Mediterranean Rosemary Rub & Seasoning and stir to combine.
10. Serve turkey with pan sauce. Enjoy!