If you are making turkey this Thanksgiving and want an easy recipe that doesn’t dry the turkey out, try this recipe I got from a friend a couple years ago!
Warning – this does not make the beautiful roasted turkey that you serve on a platter and carve. This is for those of you who debone it anyway and put it in a casserole dish to take to a get together. It’s moist and falls apart in your mouth, plus it freezes beautifully!
Easy Thanksgiving Turkey
Put frozen turkey in a 5 gallon food grade bucket or stock pot and cover with brine –
3 gallons water
2 1/4 cups salt
Keep in a cool place 3 days and 3 nights. ( 72 hours) (Can do less if you run out of time)
Take out of brine and put in a heavy stainless steel kettle. Add 1 cup water and turn on to the lowest setting overnight, or 8-10 hours, on your stove top.
When done, meat should be falling off the bones.
Drain off broth and reserve; let turkey cool several hours. Then debone, cutting in slices.
Use broth from turkey to make gravy.
Gravy
1 quart plus 1 cup broth
1/2 cup flour
1 egg yolk
Mix the flour and egg yolk with 1 cup of broth and whisk into the boiling broth until thickened.
Put turkey slices in a roaster or casserole dish and layer with the gravy. No salt needed. You can either refrigerate or freeze it at this point.
To reheat, bake at 350 for 45 minutes or until heated through.
Happy Thanksgiving!