Dinner

Herb-Brined Roasted Turkey with Pan Gravy, Cornbread Stuffing & Roasted Root Vegetables

Name: Herb-Brined Roasted Turkey with Pan Gravy, Cornbread Stuffing & Roasted Root Vegetables
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 4 servings
Ingredients: 1 whole turkey (8 lbs); 6 cups water; ⅓ cup kosher salt; 3 bay leaves; 4 sprigs fresh thyme; 4 sprigs fresh sage; ½ tbsp black peppercorns; 3 tbsp unsalted butter, softened; 2 tsp sea salt; 1 tsp cracked pepper; 1 medium yellow onion, quartered; 1 lemon, halved; 6 oz cornbread (day-old), cubed; 4 cups chicken stock; 1 medium carrot, cut into 2-inch chunks; 1 small celery rib, cut into 2-inch chunks; ½ medium leek, white part, cut into 2-inch chunks; 2 tbsp flour; 1 tbsp sherry vinegar; 8 oz mixed root vegetables (parsnips, fingerling potatoes, small beets), halved or quartered; 2 tbsp olive oil; 1 tbsp fresh rosemary, finely chopped

An 8-pound turkey brined overnight in herbs and salt, roasted until the skin is mahogany and the meat is impossibly moist. Served with a silky pan gravy built from the roasting juices, herbaceous cornbread stuffing, and caramelized root vegetables—the Thanksgiving centerpiece, executed at the intermediate cook's level.

580calper serving 58gprotein 38gcarbs 18gfat 20min prep 165min cook 4serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this