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Ingredients

• Brine Turkey - 2 days ahead
• 1/2 bunch fresh thyme (about 10 sprigs)
• 3 bay leaves
• 30 black peppercorns
• 1 cup kosher salt
• 1 cup sugar
• 1 18 - 20 pound natural, unenhanced fresh or frozen turkey, thawed (See note*, below)
• Braised Turkey Legs with Pan Gravy - 1 day ahead
• 1/2 bunch fresh thyme (about 10 sprigs)
• Kosher salt and freshly ground pepper
• 2 teaspoons rice oil or cooking oil
• 2 large onions, quartered
• 5 stalks celery, cut in thirds
• 3 carrots, halved crosswise
• 1/2 cup Chardonnay or dry white wine
• 6 cups turkey or chicken stock or reduced-sodium chicken broth
• 2 bay leaves
• 20 black peppercorns
• 2 cups water
• Pan Gravy
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 4 cups reserved braising liquid (from Braised Turkey Legs), turkey stock, or reduced-sodium chicken broth
• 1 bay leaf
• Fresh thyme or sage (optional)

Description

This Sumptuous Recipe, Created By Justin Wangler, Chef Of Kendall-Jackson Winery, Will Save Time On Thanksgiving. Cook The Turkey Breast And Legs Separately For Best Results. Braising The Legs Keeps Them Moist And Creates A Wonderful Stock For Gravy.

Better Homes And Garden