Big Easy Thanksgiving Turkey Recipe
Christmas | Fall | Food Recipes | Main Course | Sauces | Thanksgiving | Winter
This Big Easy Thanksgiving Turkey not only makes it easy to put a succulent holiday bird on the table—it makes it even easier to turn those drippings into a citrus & herb gravy that tastes good on pretty much anything.
PREP TIME
15 mins
COOK TIME
35 mins
SERVINGS
5
Ingredients
Brining & Cooking Turkey in Big Easy
- 2 gallons water
- 2 cups apple cider or apple juice
- 1.5 cups salt
- 2 cups brown sugar
- 1 head of garlic, peeled & crushed
- 5 bay leaves
- 4 Tbsp black peppercorn
- 4 Tbsp dried rosemary
- Zest of two medium-sized oranges
- (1) 16 lb or less turkey, giblets and neck removed
Citrus & Herb Gravy
- 1/2 onion, finely diced
- 4 cloves garlic, minced
- 2 Tbsp fresh rosemary, finely chopped
- 2 Tbsp fresh thyme, finely chopped
- 2 Tbsp flour
- 2 cups dry white wine
- 2 cups turkey drippings (if less than 2 cups, supplement with chicken stock)
- Salt, to taste
- Pepper, to taste
- Zest of 2 medium-sized oranges
COOKING INSTRUCTIONS:
Big Easy Thanksgiving Turkey
Brining & Cooking Turkey in Big Easy
- Be sure that turkey will have thawed in time so that it can brine for at least 24 hours.
- Combine all ingredients (except turkey) in a stock pot. Bring to boil. Remove from heat and let cool to room temperature. We typically do this the night before we brine the turkey in the morning. We’ll let the pot sit covered all night.
- Place turkey in a 5 gallon bucket (that comes with a lid). Pour in all of brine. Cover with lid and chill either in fridge or in a large enough cooler that ice can be packed around the bucket. If using a cooler, cover ice and bucket with a heavy blanket or two. Brine for at least 24 hours.
- Preheat Charbroil Big Easy to highest heat setting (the flame icon). Let come to temperature for ~15 mins.
- Remove turkey from brine and discard brine. Pat turkey dry with paper towels, then season to taste with desired spices (we use garlic powder, salt, and pepper). Place turkey legs-down in Big Easy basket. Lower basket into Big Easy and cook 10 mins per pound (a 16 lb turkey will take 160 mins = 2 hrs and 40 mins). If turkey does not read 165ºF in breast and thighs after cooking 10 mins per pound, check temp every 15 mins until finished cooking. Remove from Big Easy and let rest for 20 mins.
- Retrieve drippings from Big Easy drip tray and set aside for Citrus & Herb Gravy.
- Carve and serve immediately with Citrus & Herb Gravy. Enjoy!
Citrus & Herb Gravy
- While turkey is resting: In a large pan over medium-high heat, sauté onion until soft. Add garlic, rosemary, and thyme and sauté until fragrant, about 2 mins.
- Whisk in flour and cook for another 1-2 minutes. Add orange zest and wine. Reduce wine by half. Add turkey drippings and reduce until sauce is desired thickness. Serve immediately over carved turkey. Enjoy!
PAIRINGS:
Big Easy Thanksgiving Turkey
Pinot Noir
Brown Ale
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