Recipe Summary test

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine the brown sugar and coarse salt. Add 1 qt. hot water; whisk to dissolve. Stir in the ice water. Submerge the turkey breast and leg quarters in the brine. Let stand at room temperature for 2 hours.

  • Meanwhile, add the turkey neck and wings, the onion, celery, 1 1/2 qt. cold water and the broth to a stock pot; boil. Lower the heat; partially cover and simmer until reduced to 1 qt., 2 hours. Let cool, then strain; skim and discard the fat.

  • Preheat the oven to 400°. Line a large rimmed baking sheet with parchment. Remove the turkey parts from the brine, rinse well and pat dry; transfer to the prepared baking sheet. In a small bowl, mash together the butter and mustard. Using a butter knife, spread evenly on the turkey parts. Roast the turkey until an instant-read thermometer reaches 155° when inserted into all of the pieces, about 50 minutes. Transfer the turkey to a platter and tent with foil.

  • Pour the juices from the baking sheet into a liquid measuring cup. Let sit, then skim off and discard any fat. Add 1 cup of the homemade stock to the pan, scraping up any browned bits. In a heavy, medium saucepan, whisk the flour and another 1/2 cup stock. Whisk in the juices. Cook over medium heat, whisking, until thickened, about 5 minutes. Gradually whisk in the remaining 2 1/2 cups stock, 1/2 at a time, letting the mixture thicken between additions. Simmer, stirring, for 2 minutes; season with salt and pepper.

  • Slice each turkey breast half from the bone. Thinly slice the breast meat crosswise. Slice the dark meat from the thigh and leg bones. Transfer the meat to a casserole dish. Pour the gravy on top.

  • Make ahead: Layer the white and dark meat in a casserole dish. Spoon the gravy on top, cover with foil and refrigerate for up to 2 days. Reheat in the oven at 350° until the gravy is hot, about 45 minutes.