Herb-Brined Turkey with Pear Gravy
Herb-Brined Turkey with Pear Gravy is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Stir 3 gallons water and salt in large pot until salt dissolves.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 3 gallons water and salt in large pot until salt dissolves.
Stir in peppercorns and next 4 ingredients.
Add turkey to brine.
Place large plate atop turkey to submerge.
Place in refrigerator.
Soak turkey 8 to 10 hours.
Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead.
Store uncovered in refrigerator.).
Preheat oven to 450°F.
Place turkey on rack in large roasting pan.
Rub butter over turkey.
Sprinkle with salt and pepper.
Place turkey in oven.
Reduce temperature to 325°F.
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours.
Transfer turkey to platter; tent with foil.
Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
Spoon off fat from drippings in pan, reserving 1/4 cup fat.
Measure 2/3 cup pan juices.
Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat.
Mix in flour.
Stir until light brown, about 2 minutes.
Gradually add chicken broth, pear juice, and 2/3 cup pan juices.
Simmer until thickened, stirring frequently, about 10 minutes.
Stir in rum.
Season with salt and pepper.
Sprinkle turkey with marjoram; serve with gravy.
No room in the fridge to brine a turkey? No problem.
Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag.
Pour in the brine and seal tightly.
Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.