Herb-Brined Turkey with Pear Gravy

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This herb-brined turkey with pear gravy offers a sophisticated twist on the traditional festive centrepiece. By soaking the bird in a fragrant infusion of peppercorns, bay leaves and fresh woody herbs, the meat remains incredibly succulent and seasoned to the bone. The high-heat start ensures a beautifully golden skin, while the slow roast that follows guarantees a tender finish that represents the very best of home cooking.

Aromatic and seasonal, this main course is elevated by a silky gravy made with pear juice and a touch of dark rum. This clever combination adds a subtle sweetness that perfectly balances the savoury notes of the sage and marjoram. It is an excellent choice for a dairy-free celebration or a special Sunday roast, offering a memorable depth of flavour that pairs wonderfully with classic roasted root vegetables.

Ingredients for Herb-Brined Turkey with Pear Gravy

11.4L water
450g box coarse kosher salt
80g whole black peppercorns
50g fresh thyme sprigs
80ml fresh marjoram sprigs
1/3 cup fresh sage sprigs
12 Turkish bay leaves
450g turkey
110g butter, room temperature pear gravy
30g (1/2 stick) butter
120 मिली प्लेन आटा
475ml कम नमक वाला चिकन शोरबा
240ml pear juice
2 tablespoons dark rum
3 tablespoons chopped fresh marjoram

How to make Herb-Brined Turkey with Pear Gravy

Stir 11.4L water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.)

Preheat oven to 232°C. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 163°C. Roast turkey until thermometer inserted into thickest part of thigh registers 79°C, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Spoon off fat from drippings in pan, reserving 60ml fat. Measure 160ml pan juices. Melt butter and reserved 60ml fat in heavy large saucepan over medium heat. Mix in flour. Stir until light brown, about 2 minutes. Gradually add chicken broth, pear juice, and 160ml pan juices. Simmer until thickened, stirring frequently, about 10 minutes. Stir in rum. Season with salt and pepper. Sprinkle turkey with marjoram; serve with gravy.

No room in the fridge to brine a turkey? No problem. Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag. Pour in the brine and seal tightly. Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.