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Cider Brined Holiday Turkey With Pan Gravy And Wild Mushroom

ChefBillyParisi's picture
Learn how to make a simple brine for your Holiday Turkey along with an easy pan gravy from the Turkey drippings and lastly a delicious green bean casserole
Ingredients
For the brine:
  Apple cider 1⁄2 Gallon
  Apple cider vinegar 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Kosher salt 3⁄4 Cup (12 tbs) (Soaked in brine and brine discarded)
  Allspice berries 1 Tablespoon
  Peppercorns 1 Tablespoon
  Fresh thyme 3⁄4 Cup (12 tbs)
  Garlic cloves 4 Medium
  Bay leaves 3 Medium
  Sweet onion 2 Medium, chop
  Ice 4 Cup (64 tbs)
  Turkey 5 Pound (Whole bone and turkey breast)
  Carrots 3 Medium, chop
  Yellow onions 2 Medium, chop
  Celery stalks 3 Medium, chop
  Sage 3⁄4 Cup (12 tbs)
  Fresh parsley 3⁄4 Cup (12 tbs)
  Chicken stock 4 Cup (64 tbs)
  Unsalted butter 1 Tablespoon
  Cracked black pepper 1 Pinch
For the gravy:
  Roux 1⁄4 Cup (4 tbs) (equal parts of butter and flour cooked together)
  Sage 1 Tablespoon, julienned
  Fresh thyme 1 Tablespoon, mince
  Kosher salt 1 Pinch
  Cracked pepper 1 Pinch
For the green bean casserole:
  Bacon strips 6 Medium, dice
  Baby portobello mushrooms 2 Cup (32 tbs), slice
  Green beans 1 Pound, trimmed
  Pearl onions 1 Cup (16 tbs), peeled
  Heavy cream 2 Cup (32 tbs)
  Panko bread crumbs 1 1⁄2 Cup (24 tbs)
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.

MAKING
2. For the Brine: In a large pot, add apple cider, apple cider vinegar, sugar, kosher salt, allspice berries, peppercorns, fresh thyme, garlic, bay leaves and sweet onions and bring to a boil.
3. Once combined, completely cool the mix.
4. Wash the turkey thoroughly and place in a large plastic bag or brining bag and pour in the chilled brine and ice.
5. Seal tight and place the brined turkey in the refrigerator for 12 to 24 hours.
6. After the brining period is over, remove the turkey from the brine, rinse well and pat completely dry.
7. Once dry, rub the turkey with butter and lightly season with salt and pepper on all sides.
8. Place the turkey breast side down on a rack in a pan surrounded with roughly chopped carrots, celery, onions, herbs and chicken stock.
9. Place the pan in the oven on 375° for 1 1/2 hours.
10. After 1 1/2 hours, flip the turkey over so it is breast side up.
11. Continue cooking in the oven another for 1 to 1 1/2 hours or until golden brown and cooked through out.
12. For the Gravy: Once the turkey is cooked, remove it from the pan and strain the pan drippings into a medium sized pot and bring to a boil.
13. Once boiling, add in the roux until it becomes thick.
14. Add fresh sage, fresh thyme, salt and pepper and keep warm.
15. For the Green Bean Casserole: In a cast iron skillet on high heat, add in bacon and cook until crispy.
16. Once cooked, remove the bacon and add in the mushrooms and onions and caramelize.
17. Once brown, add in green beans and saute for 4 to 6 minutes.
18. Deglaze with cream and cook until it becomes thick.
19. Add back in the bacon and stir.
20. Season with salt and pepper and top off with panko bread crumbs.
21. Place the skillet in the oven and cook for 15 to 20 minutes on 375°.

SERVING
22. Carve or leave the turkey whole and serve along side the green bean casserole and turkey pan gravy.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Occasion: 
Thanksgiving
Ingredient: 
Turkey
Restriction: 
High Fiber, High Protein
Servings: 
6

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