Brined Turkey and Get it Ready Gravy
CATEGORY: Main course - Poultry
This is the Best turkey ever... So moist and tender!
SERVINGS: 1/2 lb per person
PREP TIME:  20 min.
COOK TIME: 45 min + 7 min./lb.
2 gallons water
1 1/2c canning salt
3 T minced garlic
1 T ground black pepper
1/4 c Worcestershire sauce
1/3 c brown sugar
1 1/2 c cold water
1/2 - 3/4 c flour
1 t Kitchen bouquet
  1. TURKEY:  2 days before cooking your turkey:  In a large bucket or container, large enough to hold your turkey, mix together all brine ingredients.  Submerge turkey in the brine (the liquid should cover the bird, if not add water).  Store in the fridge for two days.  When ready to cook remove from brine, rinse thoroughly and pat dry. Stuff with our Cranberry Sausage Stuffing.   Cook at 350 degrees for 45 minutes + 7 minutes per pound (the internal temperature should be 180 degrees).  Drain all juices, reserve for gravy and store in the fridge in an air tight container. 
  2. MAKE AHEAD:  If cooking 2 days before, cool the turkey to room temperature, wrap in foil and store in the refrigerator.  The day you are going to serve you want to reheat at 200 degrees for 3 hours and the then 300 degrees the last hour. 
  3. GRAVY:  30 - 60 minutes prior to serving remove the stored turkey drippings from the fridge.  Skim off the top layer of fat that has formed.  Put drippings into a medium size sauce pan and heat over medium heat.  While the drippings are heating mix the flour and water until smooth, thick and pourable.  While whisking the drippings in the pan slowly pour in half the flour and water mixture.  Bring to a boil.  It should begin to thicken.  Continue to add the flour and water until desired consistency is reached.  Add kitchen bouquet and salt and pepper to taste.  Reduce heat and keep warm until ready to serve.