RECIPE: Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy #MVSSrecipe⠀

10-12 pound turkey, giblets and neck removed (save these to make gravy)⠀
1 cup Martha’s Vineyard Premium Sea Salt⠀
1 orange, sliced⠀
1 bunch fresh sage⠀
1 bunch fresh thyme⠀
2 tablespoons whole black peppercorns⠀
water⠀

1 stick unsalted butter, softened⠀
2 tablespoons Sumac, Paprika, and Garlic Sea Salt⠀
1 tablespoon freshly ground black pepper⠀

Brine: mix the sea salt, orange, herbs, & peppercorns with the water in a large bowl or bucket that the entire turkey can comfortably sit in your fridge overnight. Stir the salt until dissolved & lower the turkey into the brine. Make sure to covers the entire turkey, and if it doesn’t, turn the turkey every 4 hours so every part gets evenly brined.⠀

Season: the brined turkey, first rinse the turkey under fresh water carefully in your sink (save the orange slices). Have a roasting pan ready to place it on. In a small bowl, mix the softened butter, sea salt, and pepper. Using your hands, slather the butter all over the turkey.⠀

Roast: place leftover orange slices from brine in the turkey cavity. Cook turkey at a preheated oven of 350F for one hour & cover the breast with foil. Cook for another hour and a half, or as long as it needs to reach 165F when tested with a meat thermometer. To serve turkey, let rest for at least 10-15 minutes and slice carefully to serve.⠀

While turkey is brining, take the giblets and neck of the turkey and simmer in water with carrots, celery, peppercorns, & herbs to your liking. This will make a stock for the base of your gravy tomorrow.⠀

Skim the stock if needed & let simmer for 2-3 hours. Strain & save the liquid in the fridge overnight. Next day once the turkey is roasted, scrape the roasting pan bits into a sauce pot with 1/2 stick of butter & let melt. Add 1/4 cup flour, whisk over medium heat.⠀

Whisk in the stock & taste for seasoning. Add sea salt and pepper as needed. If you need to thicken your gravy more, in a small bowl whisk equal parts flour & vegetable oil & drizzle into the gravy, whisk as you add, this should thicken to your liking.⠀
Once cooked for about 15 minutes, strain and serve.

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