Brined Dijon Turkey with Pan Gravy

By suzette57

Ingredients

• grain dijon mustard ice cubes 1 quart turkey or chicken broth 1/2 cup flour

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a large bowl, combine the brown sugar and salt. Add 1 qt. hot water; whisk until the sugar and salt dissolve. Stir in the ice water.
Rinse the turkey parts; submerge in the brine. Let stand at room temperature for 2 hours.
Preheat the oven to 400 degrees . Line a large rimmed baking sheet with parchment. Remove the turkey parts from the brine, rinse well and pat dry; transfer to the prepared baking sheet. In a small bowl, mash together the butter and mustard. Using a butter knife, spread evenly on the turkey parts. Roast the turkey until the internal temperature of all of the pieces reaches 155 degrees on an instant-read thermometer, about 50 minutes. Transfer the turkey to a platter and tent with foil.
Pour the juices from the baking sheet into a liquid measuring cup. Let sit, then skim off and discard any fat. Add 1 cup broth to the pan, scraping up any browned bits. In a heavy, medium saucepan, whisk together the flour and an additional 12 cup broth. Whisk in the juices from the baking sheet. Cook over medium heat, whisking frequently, until hot and thickened, about 5 minutes. Gradually whisk in the remaining 212 cups broth, 12 cup at a time, letting the mixture thicken between additions. Simmer, stirring, for 2 minutes; season with salt and pepper.
Using a boning or carving knife, remove each breast half from the bone. Thinly slice the breast meat crosswise. Slice the dark meat from the thigh and leg bones. Pour the gravy on top. [Make ahead: Layer the white and dark meat in a casserole dish. Spoon the gravy on top, cover with foil and refrigerate for up to 2 days. Reheat in the oven at 350 degrees until the gravy is hot, about 45 minutes.]