- Level: Intermediate
- Total: 6 hr (plus 1 day brining)
- Active: 1 hr 30 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 6 hr (plus 1 day brining)
- Active: 1 hr 30 min
- Yield: 8 to 10 servings
Ingredients
For the Brine:
For the Turkey and Gravy:
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Directions
- The day before roasting, make the brine: Fill a very large pot with 8 cups water. Add the honey, salt, coriander seeds, peppercorns, bay leaves, thyme and lemon and orange zest. Set over medium heat and cook, stirring occasionally, until the salt is dissolved, 4 to 5 minutes. Remove from the heat and let cool slightly. Add the beer and 12 cups cold water. Let cool, then refrigerate until cold, 3 to 4 hours.
- Prepare the turkey: Put the turkey in a container large enough to be covered by the brine, such as a lobster pot or a clean 3-gallon bucket. Pour the cold brine over top, adjusting the turkey as needed so it is completely submerged. Cover and refrigerate at least 12 hours and up to 24 hours.
- Remove the turkey from the brine and blot dry with paper towels. Sprinkle the Old Bay all over the turkey. Roughly chop the reserved orange and lemon and add to the turkey cavity. Set aside at room temperature, 30 minutes.
- Remove the top and middle racks of the oven and preheat to 350 degrees F. Put the chopped turkey neck in a large roasting pan. Add the vegetable oil and toss. Set a roasting rack on top. Put the turkey, breast-side up, on the rack. Heat 1 stick butter, the bay leaves, honey, coriander seeds and a big pinch of salt in a small saucepan over medium heat until the butter is melted, about 1 minute; set aside one-third of the flavored butter in a small bowl.
- Roast the turkey on the lower oven rack, rotating every 30 minutes, until deep golden brown and a thermometer inserted into the thigh registers 165 degrees F, 2 hours 20 minutes to 2 hours 40 minutes; about halfway through the cooking time, brush all over with the remaining two-thirds of the flavored butter. Tent the turkey with foil if it browns too quickly.
- Remove the turkey from the oven and brush with the reserved flavored butter. Lift the rack with the turkey and transfer to a baking sheet; let the turkey rest at least 30 minutes before carving.
- Meanwhile, make the gravy: Pour off all but about 1/4 cup fat from the roasting pan. Set the pan on the stove over 2 burners. Bring the remaining 6 tablespoons butter to room temperature, then mix with 1/3 cup flour in a small bowl to make a paste. Turn the burners under the roasting pan to medium-high heat. Add the beer and thyme and scrape up any browned bits with a wooden spoon. Bring to a simmer and cook until reduced by two-thirds, 4 to 5 minutes. Add the chicken broth and bring to a boil. Scrape the mixture into a large pot. Return to a boil and cook until reduced by one-third, 6 to 8 minutes. Whisk in the flour-butter paste and continue cooking, whisking occasionally, until thickened, 6 to 8 minutes. Strain the gravy into a medium saucepan; season with salt and pepper. Keep warm.
- Carve the turkey and serve with the gravy.
