Thanksgiving is right around the corner, and planning the meal can be a looming task if you aren’t prepared. We are taking the hassle out of finding good recipes for you! Stay tuned from now until Thanksgiving, because will be sharing the most delicious Thanksgiving recipes for your celebration! One recipe a day to help you plan your menu.

Today’s recipe will be a fresh take on Turkey and Gravy!

Brined Whole Turkey

Make your next turkey the most moist and succulent one you’ve ever tasted!

By Betty Crocker Kitchens

Prep: 15 MIN

Total: 12 HR 30 MIN

Servings: 14

Ingredients:

2 gallons cold water

2 cups kosher salt or 1 cup table salt

1 whole turkey, not prebasted (12 to 14 pounds), thawed if frozen

1 medium onion, cut into fourths

1 medium carrot, coarsely chopped

1 medium celery stalk, coarsely chopped

1 teaspoon dried thyme leaves

3 tablespoons unsalted butter, melted

Direction:

  1. Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
  2. Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
  3. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
  4. Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
  5. Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
  6. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.

Foolproof Turkey Gravy

There are just two simple steps (and five easy ingredients) in this delicious gravy from drippings. You’ll be delighted with the smooth, flavorful results. This is a recipe you’ll return to every year, so be prepared to become the designated “gravy maker” at all our holiday gatherings. And don’t let anyone know how easy it really is to make such delicious homemade gravy.

Prep: 5 MIN
Total: 10 MIN
Servings: 8

Ingredients:

1/4 cup turkey drippings (fat and juices from roasted turkey)

1/4 cup all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
1/2 teaspoon salt, or less, if using turkey drippings
1/2 teaspoon pepper

Directions:

  1. Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
  2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.