Ingredients
1 12-15 pound of fresh whole turkey, neck and giblets removed
6 large stalks of celery
1 large of yellow onion, quartered
1 quart (4 cups), plus 2 tablespoons of water, divided
1 stick of unsalted butter, cut into tablespoon-size pieces
1 cup of dry Riesling wine
2 tablespoons of cornstarch
Brine:
1 quart (4 cups) and 6 quarts (24 cups) of water, divided
1 1/4 cups of sea salt (or kosher salt)
1 cup of golden brown sugar
2 tablespoons of ground mustard
2 tablespoons of whole black peppercorns
2 tablespoons of dried thyme
2 tablespoons of onion powder
1 1/2 tablespoons of caraway seeds
5-6 sprigs of rosemary
5-6 bay leaves
2 tablespoons of juniper berries
3 large cloves of garlic roughly, chopped
1 1/2 cups of dry Riesling wine
Directions
- In a 2 quart saucepan, add all of the brine ingredients except 6 quarts (24 cups) water and 1 1/2 cups dry Riesling wine. Bring the mixture to a boil, remove from heat, and set aside.
- In a 5 gallon stockpot, or bucket, place the turkey neck side down and pour the brine over the turkey followed by the 1 1/2 cups Riesling wine and 6 quarts (24 cups) water. Refrigerate overnight or in a large cooler with ice for 12 to 15 hours.
- Line the bottom of the roasting pan with the onions and celery stalks. Add the butter and fill the pan with 1 quart (4 cups). Place the roasting rack on top of the pan.
- Remove the turkey from the brine, rinse, and place the turkey onto the roasting rack breast side up. Tuck the wings under the turkey.
- Preheat the oven to 425°F. Cover the whole turkey with foil and cook for 30 minutes. Reduce the heat to 325°F and cook until internal temperature at the thickest part of the thigh reads 165°F. Tip: For every pound of turkey, add 13 minutes to your cooking time. Remove the foil during the last 30 minutes of cooking to make it brown evenly.
- Remove the roasting pan from the oven, transfer the turkey to a serving platter, and cover with aluminum foil. Let the turkey rest for 15 to 20 minutes.
- Remove the roasting pan rack, onions and celery. Strain the pan juices through a sieve into a 2 quart saucepan and add 1 cup of dry Riesling wine. Cook the sauce on medium-high heat until boiling. Lower the heat to a simmer and cook for 10 to 15 minutes or until the sauce is reduced by 1/2 cup.
- Whisk 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl. Slowly whisk the cornstarch mixture into the sauce. Add more cornstarch mixture as needed to get the desired consistency. Yields approximately 4 cups of gravy.
