Brined and Barbecued Turkey with Pan Gravy | Poultry Recipes | Weber JP

Brined and Barbecued Turkey with Pan Gravy | Poultry Recipes | Weber JP

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Cooking tools:

  • Grill
  • Wood chunks
  • Wood chips
  • Instant-read thermometer
  • Gravy separator
  • Pot
  • Cooler
  • Ice
  • Zip-top bag
  • Foil pan
  • Aluminum foil
  • Paper towel
  • Long-handled tongs
  • Charcoal briquettes
  • Fine-mesh sieve
  • Fat separator
  • Saucepan
  • Whisk
  • Stove
  • Cutting board
  • Chef's knife
  • Kitchen scale
  • Measuring cup
  • Mixing bowl
  • Spoon
  • Pastry brush
  • Kitchen towel
  • Serving platter
  • Refrigerator
  • Wooden spoon

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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