Oven-Baked Turkey with Brine and Cranberry Chutney
Ingredients
- 1 whole turkey (10-12 lbs)
- 1 cup kosher salt (for brine)
- 1/2 cup brown sugar (for brine)
- 1 gallon water (for brine)
- 1 tbsp black peppercorns (for brine)
- 3 bay leaves (for brine)
- 4 cups chicken broth (for gravy)
- 1/2 cup all-purpose flour (for gravy)
- 1/4 cup unsalted butter (for gravy)
- Salt and pepper to taste (for gravy)
- 2 cups cranberries (for chutney)
- 1 cup granulated sugar (for chutney)
- 1 cup orange juice (for chutney)
- 1 cinnamon stick (for chutney)
- 1/4 tsp ground ginger (for chutney)
Instructions
1. Prepare the Brine
In a large container or pot, combine 1 cup kosher salt, 1/2 cup brown sugar, 1 gallon water, 1 tbsp black peppercorns, and 3 bay leaves. Stir until the salt and sugar are completely dissolved.
2. Brine the Turkey
Submerge the whole turkey in the brine, ensuring it is fully covered. Refrigerate for at least 8 hours, preferably overnight.
3. Preheat the Oven
Before roasting, remove the turkey from the brine, rinse under cold water, and pat dry with paper towels. Preheat the oven to 325°F (165°C).
4. Roast the Turkey
Place the turkey breast-side up on a rack in a roasting pan. Tie the legs together with kitchen string. Roast in the preheated oven for approximately 3-4 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh. Baste occasionally with the turkey drippings.
5. Prepare the Cranberry Chutney
In a medium saucepan over medium heat, combine 2 cups cranberries, 1 cup granulated sugar, 1 cup orange juice, 1 cinnamon stick, and 1/4 tsp ground ginger. Cook until the cranberries burst and the mixture thickens, about 15 minutes. Remove the cinnamon stick and set aside to cool.
6. Make the Gravy
Once the turkey is finished roasting, remove it from the oven and let it rest on a cutting board. Meanwhile, pour 1/2 cup of turkey drippings into a saucepan over medium heat. Add 1/4 cup unsalted butter and stir until melted. Gradually whisk in 1/2 cup all-purpose flour to form a roux. Slowly add 4 cups chicken broth, whisking continuously until smooth. Season with salt and pepper to taste. Simmer until the gravy thickens, approximately 10 minutes.
7. Serve
Carve the turkey and serve with the cranberry chutney and gravy on the side.
Preparation & Cooking Times
Preparation:
PT8H
8 hours
Cooking:
PT5H
5 hours
Total Time
PT13H
13 hours
Type of Dish
Dinner
Keywords
- Turkey
- Brine
- Cranberry chutney
- Oven
- Roasted turkey
- Thanksgiving
- Holiday meal
- Gravy
- Dinner
- Poultry
Recipe Yield
Feeds 4 adults
Calories
Total: 3400 calories for the entire dish
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