We are looking forward to this delicious Brown Sugar Brined Turkey to pair with our Mushroom & Sage Stuffing this Thanksgiving! Let us know if you've tried this recipe and how it came out!
Brown Sugar Brined Turkey with Zesty Pan Sauce
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Have you always tried to make the perfect turkey but could never get it right? Look no further than our Brown Sugar Brined Turkey. Our Butcher's Spice Blend is the perfect brine for that juicy, crave-able turkey! Paired with a Zesty Pan Sauce to bring a bright flair to the rich and savory turkey. Try this for your next thanksgiving meal!
20-26 lb Turkey
1 ¼ cup Brown Sugar
1 Bag Butcher’s Spice Blend
16 Cups Water, divided
½ cup Wild Mushroom & Sage Infused Olive Oil
3 Tbsp Mediterranean Rosemary Rub & Seasoning
4 Tbsp Turkey Pan Drippings
4 Tbsp Wild Mushroom & Sage Infused Olive Oil
6 Tbsp Flour
½ cup Tarragon Balsamic Vinegar
2 cups Chicken Stock, divided
2 tsp Mediterranean Rosemary Rub & Seasoning
Zesty Pan Sauce
Add turkey to a large food safe container that can be stored in the fridge. In a medium pot boil 4 cups of water. Add sugar and Butcher’s Blend, mix until dissolved, let water cool then add to pot with turkey plus another 12 cups of cold water. Let brine for 12 to 24 hours. Rinse the turkey under cold water and pat dry.
Combine oil with rub and generously rub turkey, including under the skin with the mixture.
Preheat the oven to 450F. Place turkey on a roasting rack and add to the oven uncovered for 20 minutes to obtain color on the skin.
Remove from the oven and reduce the temp to 350 F. Place turkey in the oven uncovered and cook for 3-4 hours or until internal temperature reaches 160F. If skin becomes too dark, cover with foil. Let the turkey rest at least 20-30 minutes before carving.
In a saucepan over medium heat add turkey drippings, olive oil, and flour. Cook for 4-5 minutes to remove flour flavor, but do not let the roux brown. Slowly add vinegar and chicken stock, whisking constantly. Season with rub and stir to combine.
Serve turkey with pan sauce. Enjoy!