- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1/2 cup white wine or chicken broth
- 2 tablespoons fresh sage or 2 teaspoons dried sage leaves
- In a large kettle, combine the first eight ingredients. Bring to a
- boil; cook and stir until salt and brown sugar are dissolved. Remove
- from the heat. Add cold beer and water to cool the marinade to room
- Remove giblets from turkey; cover and refrigerate for gravy. Place a
- turkey-size oven roasting bag inside a second roasting bag; add
- turkey. Carefully pour cooled marinade into bag. Squeeze out as much
- air as possible; seal bags and turn to coat. Place in a roasting
- pan. Refrigerate for 18-24 hours, turning several times.
- Drain and discard brine. Rinse turkey under cold water; pat dry.
- Place the onion, carrots, celery and garlic in both cavities. Skewer
- turkey openings; tie drumsticks together. In a small bowl, combine
- the broth, butter and chicken seasoning.
- Place turkey breast side up on a rack in a roasting pan. Bake,
- uncovered, at 325° for 3-1/2 to 4 hours or until a meat
- thermometer reads 180°, basting occasionally with broth mixture.
- (Cover loosely with foil if turkey browns too quickly.) Cover and
- let stand for 15 minutes before carving; discard vegetables or save
- for another use.
- For gravy, add 1 cup broth to the pan, scraping to loosen browned
- bits. Skim and discard fat, reserving 1-1/2 cups pan drippings; pour
- into a small saucepan.
- Chop giblets. In a large saucepan, cook giblets in oil and butter
- until browned. Add 1-1/4 cup pan drippings; cook and stir for 5
- minutes. Combine flour and remaining drippings until smooth.
- Gradually stir into pan. Bring to a boil; cook and stir for 2
- minutes or until thickened.
- Add the wine, sage and remaining chicken broth. Bring to a boil.
- Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is
- reduced by half. Serve with turkey. Yield: 14-16 servings.
Editor’s Note: This recipe was tested with Morton kosher salt and McCormick rotisserie chicken seasoning. It is best not to use a prebasted turkey for this recipe.
Nutritional Facts: 9 ounces cooked turkey with about 1/4 cup gravy equals 560 calories, 29 g fat (11 g saturated fat), 274 mg cholesterol, 547 mg sodium,