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Brined and Barbecued Turkey with Pan Gravy
Prep time: 30 minutes
Marinating time: 18 to 24 hours
Grilling time: 2-1/2 to 3-1/2 hours
Brine
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper
1 turkey, 10 to 12 pounds, fresh or defrosted
1/2 cup melted unsalted butter, divided
1 teaspoon freshly ground black pepper
6 cups reduced-sodium chicken stock
1 large yellow onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
4 small chunks apple wood or 4 small handfuls apple wood chips, soaked in water for at least 30 minutes
Gravy
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
1/4 cup unsalted butter, cut into 4 equal pieces
1/4 cup all-purpose flour
1/3 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
Kosher salt
Freshly ground black pepper
1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.
2. Remove the neck and giblets from both ends of the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water.
3. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.
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