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Brined Rosemary Crusted Turkey with Pan Gravy

Anne Burrell
  • 290 minutes
  • Serves 8 to 10

INGREDIENTS

1

12 to 14-pound turkey

8

Bay leaf

2

Carrots

4

Celery, ribs

1

Celery root, large

1

Fennel, bulb

8 cloves

Garlic

1

Onion

2

Onions, large

1

bunch Rosemary, fresh

4

sprigs Sage, fresh

1

bundle Thyme, fresh

1 qt

Chicken stock

2 tbsp

Coriander seeds

2 tbsp

Fennel seeds

3/4 cup

Kosher salt

2

Kosher salt

1 tsp

Red pepper flakes

1/3 cup

Sugar

3 sticks

Butter

1/2

bottle White wine, dry