Food Gallery Catering Recipe

Prepare the brine

In a large pot, combine 1 cup kosher salt, 1/2 cup brown sugar, 2 tbs whole peppercorns, 4 bay leaves, and 3 liters of water. Bring to a simmer until sugar and salt dissolve, then remove from heat and cool to room temperature. Add 2 cups ice to chill the brine quickly. Stir in 4 rosemary sprigs, 6 thyme sprigs, and 6 smashed garlic cloves.

Brine the turkey

Place the 12-lb turkey in a large brining container or heavy-duty resealable bag. Pour the cooled brine over the turkey, ensuring it is fully submerged (weigh down with a plate if needed). Refrigerate or keep on ice for 12–16 hours.

Remove and dry

After brining, remove the turkey from the brine, discard brine, and pat the turkey very dry inside and out with paper towels. Let the turkey sit uncovered in the refrigerator for 2–4 hours if time allows to further dry the skin for crisping.

Preheat and prep

Preheat oven to 325°F (165°C). Loosen the skin over the breast and spread 1 cup room-temperature unsalted butter under the breast skin and a little over the skin. Rub 2 tbs olive oil over the exterior. Season the cavity with 1 tsp salt and 1 tsp freshly ground black pepper. Stuff the cavity with the halved lemon, quartered onion, 2 chopped carrots, and 3 celery stalks, plus 2 rosemary and 3 thyme sprigs from the brine if reserved.

Truss and roast

Tie the legs together with kitchen twine and tuck wing tips under the bird. Place the turkey breast-side up on a rack in a large roasting pan. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). For a 12-lb turkey, estimate 2.75–3.25 hours. Baste occasionally with pan juices after the first hour if desired.

Rest the turkey

Remove the turkey from the oven and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute.

Cook potatoes

Place 5 lbs peeled, cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 15–20 minutes (potato pieces should easily pierce with a fork). Drain well.

Warm dairy

While potatoes cook, warm 1 cup whole milk and 1/2 cup heavy cream with 3/4 cup unsalted butter in a small saucepan over low heat until butter melts and mixture is hot but not boiling.

Mash and season

Return drained potatoes to the pot or a large mixing bowl. Mash with a potato masher or ricer until mostly smooth. Gradually stir in the warm milk-butter mixture until desired creaminess is reached. Season with 2 tsp salt and 1 tsp freshly ground black pepper. Fold in 2 tbs finely chopped chives. Keep warm until serving.

Cook cranberries

In a medium saucepan combine 12 oz fresh cranberries, 3/4 cup granulated sugar, 1/2 cup fresh orange juice, 1 tbs orange zest, and 1/4 tsp ground cinnamon. Bring to a simmer over medium heat, stirring occasionally. As berries pop, reduce heat and simmer gently for 10–12 minutes until sauce thickens slightly.

Cool and store

Remove from heat and let cool to room temperature; sauce will thicken further as it cools. Transfer to a serving container and refrigerate if not serving immediately.

Collect drippings

After removing the roasted turkey, pour pan drippings through a fine-mesh strainer into a measuring cup or fat separator. Let sit briefly; measure out 1 cup drippings (if you have more, skim off excess fat until you have about 1 cup of liquid with some fat).

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until roux is lightly golden and raw flour smell is gone.

Finish gravy

Slowly whisk in 3 cups low-sodium chicken or turkey stock and the 1 cup strained drippings. Bring to a gentle simmer, whisking until smooth and thickened, about 5–8 minutes. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as needed. If gravy is too thick, whisk in extra stock 1/4 cup at a time to reach desired consistency. Keep warm until serving.

Carve and plate

Carve the rested turkey using a sharp carving knife: remove legs and thighs, slice breast meat against the grain, and arrange on a warmed platter. Spoon pan juices over sliced turkey.

Garnish and serve sides

Spoon mashed potatoes into a serving bowl and sprinkle with extra chives. Serve cranberry sauce chilled or at room temperature. Transfer gravy to a gravy boat. Garnish turkey platter with chopped parsley. Serve immediately.