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Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

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Introduction

Welcome to a culinary journey where the essence of autumn flavors comes alive. The Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy is not just a meal but an experience that brings together tradition and innovation on your dinner table.

Tips for this recipe

For the perfect roast, let the brined turkey rest in the refrited cold until it’s time to cook. This ensures juiciness and flavor infusion while maintaining a safe internal temperature.

Why you will love this recipe

This Juniper-Brined Roast Turkey offers an exceptional depth of flavor with the unique combination of juniper brine and rich, earthy mushroom gravy. Its succulent texture and aromatic profile make it unforgettable for every family gathering or holiday celebration.

Ingredients

  • 1 large yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large rib celery, chopped
  • 2 cloves garlic, minced
  • 7 fresh sage leaves, chopped
  • 1 tablespoon fresh thyme leaves
  • Freshly ground pepper to taste
  • One 12-to 16-pound brined turkey made with Juniper Brine
  • 1/2 cup (1 stick) unsalted butter, melted
  • Chanterelle Mushroom Gravy ingredients

Adviced equipments

  • Meat Thermometer – Ensures safe internal temperature of turkey during roasting.
  • Roasting Pan – Large oven-safe pan for roasting turkey, often with a rack for elevating meat and collecting drippings.
  • Basting Brush – Tool used to apply butter or glazes on the turkey’s skin during cooking.
  • Turkey Roasting Rack – Attachment for roasting pan that elevates the turkey, promoting even air circulation and cooking.
  • Carving Knife Set – Includes long carving knife and two shorter utility knives for slicing turkey meat post-roasting.
  • Instant-Read Digital Thermometer – Quick temperature check device to ensure the proper doneness of the roasted turkey.
  • Large Mixing Bowls – Used in recipe preparation to mix ingredients like marinades and brines for the turkey.
  • Food Processor with Slicing Attachment – Can process various ingredients, including those used for making stuffing mixtures.
  • Oven Thermometer (Optional) – External device that provides oven temperature accuracy in different kitchen settings.
  • Silicone Basting Brush Set (Optional) – Flexible brush option for basting the turkey, potentially less damaging to skin than traditional brushes.

History of the recipe

The Juniper-Brined Roast Turkey is a modern twist on age-old practices. Brining has been used for centuries as a method to enhance flavor and retain moisture in meats, while turkey brining specifically dates back to the early 19th century when it was believed to improve taste and tenderness.

fun facts about this recipe

Did you know that juniper berries have been used for centuries in culinary practices, not only as a spice but also for their medicinal properties? Adding juniper to the brine is thought to bring out the rich flavors of the turkey while paying homage to ancient traditions.

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Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy

amanda

Equipment

  • Meat Thermometer - Ensures safe internal temperature of turkey during roasting.

  • Roasting Pan - Large oven-safe pan for roasting turkey, often with a rack for elevating meat and collecting drippings.

  • Basting Brush - Tool used to apply butter or glazes on the turkey's skin during cooking.

  • Turkey Roasting Rack - Attachment for roasting pan that elevates the turkey, promoting even air circulation and cooking.

  • Carving Knife Set - Includes long carving knife and two shorter utility knives for slicing turkey meat post-roasting.

  • Instant-Read Digital Thermometer - Quick temperature check device to ensure the proper doneness of the roasted turkey.

  • Large Mixing Bowls - Used in recipe preparation to mix ingredients like marinades and brines for the turkey.

  • Food Processor with Slicing Attachment - Can process various ingredients, including those used for making stuffing mixtures.

  • Oven Thermometer (Optional) - External device that provides oven temperature accuracy in different kitchen settings.

  • Silicone Basting Brush Set (Optional) - Flexible brush option for basting the turkey, potentially less damaging to skin than traditional brushes.

Ingredients

  • 1 large yellow onion, chopped

  • 1 large carrot, peeled and chopped

  • 1 large rib celery, chopped

  • 2 cloves garlic, minced

  • 7 fresh sage leaves, chopped

  • 1 tablespoon fresh thyme leaves

  • Freshly ground pepper

  • One 12-to 16-pound brined turkey made with Juniper Brine

  • 1/2 cup (1 stick) unsalted butter, melted

  • Chanterelle Mushroom Gravy

Instructions

1

Instruction 1

Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
2

Instruction 2

Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
3

Instruction 3

Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
4

Instruction 4

Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
5

Instruction 5

When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
6

Instruction 6

Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
7

Instruction 7

Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.
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