Orange Turkey with Pan Gravy
November 24, 2008 by admin
Orange Turkey with Pan Gravy
We brined the turkey overnight then placed on a roasting pan, using the fond to create the pan gravy after it was done.
Brine (enough for a 4 lb bone-in turkey breast)
2 quarts water
1/2 cup kosher salt
1/2 cup brown sugar
6-8 cloves
3 bay leaves
1/2 large navel orange, zest too
1 tbsp cracked black pepper
Warm up the water in a large pot, then add the salt and brown sugar. Whisk until it dissolves. Remove the pot from heat and add the remaining ingredients while whisking. Place the brine in fridge to cool down, then once cool add the turkey breast. Cover and let rest for 4-24 hours in the fridge.
Turkey
Remove the turkey from the refrigerator about 2-3 hours before you plan on cooking it. Rinse from the brine and pat dry.
When at room temperature, place the turkey in the roasting pan and cook in a preheated 350 degree oven. Roast until the internal turkey temp is 160 degrees. A meat thermometer will be your best friend in the kitchen but if you don’t have one, you can estimate it to be done at about 20-25 minute a pound. Let rest for 10 minutes before serving so all the juices can redistribute before you start carving into it.
Gravy
Fond
1 cup turkey stock
2-3 tbsp of all purpose flour (as a thickener)
Salt & Pepper to taste
While the pan is hot, use 1/4 cup of turkey stock to de-glaze the pan. Add 1 tbsp of flour and whisk to get all of the goodies off the bottom. Add another 1/4 cup of turkey stock. Continue to add flour and stock incrementally until the gravy is the desired consistency and quantity. Season to taste.
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