Brined and Barbecued Turkey with Pan Gravy | Poultry Recipes | Weber SG
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Cooking tools:
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- Zip-top bag
- Instant-read thermometer
- Wood chunks
- Wood chips
- Grill
- Charcoal
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- Aluminum foil
- Foil pan
- Long-handled tongs
- Paper towel
- Pastry brush
- Cutting board
- Fine-mesh sieve
- Gravy separator
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- Whisk
- Stove
- Mixing bowl
- Carving knife
- Carving fork
- Chef's knife
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 2 liters apple juice
- 135 grams kosher salt
- dried rosemary
- dried thyme
- dried sage
- coarsely ground black pepper
- whole turkey, 4.5 to 5.4 kilograms
- 2.8 liters cold water
- 225 grams (1 stick) unsalted butter, melted, divided
- freshly ground black pepper
- 1.4 liters low-sodium chicken stock
- large yellow onion, coarsely chopped
- large carrots, coarsely chopped
- medium stalks celery, coarsely chopped
- Low-sodium chicken stock, as needed
- 55 grams (½ stick) unsalted butter
- 35 grams all-purpose flour
- 80 milliliters dry white wine
- finely chopped fresh Italian parsley leaves
- Kosher salt
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