Today’s Recipes: Zuni-Style Dry Brined Turkey and Foolproof Turkey Gravy
Thanksgiving Dinner
Zuni Cafe in San Francisco is an unforgettable dining experience. Housed in an older building with brick walls, high ceilings, and a long copper bar, the restaurant has a warm, eclectic atmosphere with small rooms, lofts, and interesting architectural twists. Co-owner and head chef Judy Rodgers, author of the Zuni Cafe Cookbook, built a menu that focuses on seasonal, local ingredients. Among the many standout dishes, one has become especially famous: the Zuni Roast Chicken. Its reputation has spread widely, often appearing on lists of the best roast chicken in the country.
That celebrated roast chicken inspired the dry-brined turkey recipe shared here. The method takes a bit of time but is straightforward and delivers exceptional results. The process begins by rubbing the bird with a seasoned salt mixture and letting it rest in the refrigerator for several days. During that time, the salt draws out some moisture, which then gets reabsorbed into the meat, seasoning it from the inside out. The result is turkey that is tender, juicy, and deeply flavorful. Adding herbs and lemon zest to the salt lets those flavors penetrate the meat as well, eliminating the need for a complicated wet brine and making Thanksgiving prep much simpler.
Foolproof Turkey Gravy
Equally important to a great turkey is the gravy. A good gravy can elevate a meal, and this reliable recipe uses turkey drippings with a simple roux to produce a smooth, rich sauce. Key techniques include cooking the roux to a golden brown to develop flavor, whisking the stock in gradually off the heat to avoid lumps, and finishing the gravy on the stove until it reaches a creamy thickness. A flat whisk works best for creating a lump-free texture. With a little patience and attention, this method yields consistently excellent gravy.
Ready to make a memorable turkey and gravy for your holiday table? Below are the recipes adapted from the Zuni roast chicken technique and refined for turkey and gravy. They yield deeply seasoned meat and a silky, flavorful sauce — the kind that makes Thanksgiving truly special.
- Sage and Lemon Seasoned Salt
- 1/3 cup Diamond Crystal kosher salt
- 2-1/2 tsp ground sage
- 1/2 tsp onion powder
- 1 tbsp freshly grated lemon zest
- Turkey
- 1 (12 to 15 lb) turkey, preferably fresh and organic or kosher (see frozen turkey note)
- 4 large onions plus 3 medium onions, peeled
- 5 carrots, chopped
- 4 stalks celery, chopped
- 2 lemons
- Fresh sage
- Olive oil
- 1 cup dry vermouth, white wine, or water
- 1/2 cup turkey stock or water
- Combine the salt, sage, onion powder, and lemon zest in a small food processor or bowl and blend until uniform. Measure out 1 tablespoon of this mixture for every 5 pounds of turkey weight (for a 15 lb bird use 3 tablespoons). Store any extra seasoned salt in an airtight container for up to two weeks.
- Four days before cooking, remove giblets from the turkey, rinse the bird inside and out with cold water, and pat dry. Place on a cutting board.
- Sprinkle about 1 tablespoon of the seasoned salt over the breast and rub it into the meat, focusing on the meaty areas. Turn the turkey onto its side and apply another tablespoon, concentrating on the thigh, then salt the other side. Place the turkey breast-side up into a 2-1/2 to 3 gallon resealable food-safe plastic bag or an oven-roasting bag. Remove excess air and seal tightly.
- Refrigerate the turkey for 3 days, turning it occasionally and massaging the salt into the meat at least once daily without opening the bag. Expect some liquid in the bag at first; this is normal as the salt draws moisture out before it is reabsorbed.
- After brining, remove the turkey from the bag, wipe it with paper towels, and place it on a plate or in the roasting pan. Refrigerate uncovered for about 8 hours to dry the skin, which helps it brown and crisp. Bring the turkey to room temperature for at least an hour before roasting.
- Preheat the oven to 425°F.
- Trim the large onions and slice them into 1/2-inch rounds. Arrange them in an even layer on the bottom of a large roasting pan, top with carrots and celery, season lightly with salt and pepper, and drizzle with olive oil. Quarter the medium onions and lemons and place them inside the turkey cavity with a handful of fresh sage. Rub the skin with olive oil and set the turkey breast-side down on the onion layer. Pour vermouth and stock into the pan and transfer to the preheated oven.
- Roast for 30 minutes, then reduce the oven temperature to 325°F and continue roasting another 30 minutes. Carefully flip the turkey breast-side up, add more vermouth or stock if the pan is dry, and roast until the thigh reaches 165°F on an instant-read thermometer. Total cooking time is typically 2-1/2 to 2-3/4 hours for an unstuffed turkey. If you don’t have a thermometer, the leg should move loosely and the juices should run clear when the thigh is pierced.
- When done, transfer the turkey to a cutting board and tent with foil. Let it rest at least 30 minutes so the juices redistribute. Reserve the pan drippings for gravy and to moisten leftovers, then carve and serve.
- Frozen turkey note: You can use this same dry-brine method with a frozen bird. Rinse it under cold running water until you can remove the giblets, pat it dry, and follow the salting and brining steps. The turkey will defrost and brine at the same time.
- Yield: 10 to 14 servings
- Brining for less time will still improve flavor and texture, but the full effect develops after at least 2 to 3 days. If short on time, pat the skin dry before roasting to help with browning.
- 6 cups turkey broth (can be made in advance)
- 4 tbsp butter
- 6 tbsp all-purpose flour
- Pan juices from roasted turkey, optional
- 1 to 2 packets liquid turkey broth concentrate, if needed
- Salt and freshly ground black pepper
- Warm the turkey broth in a saucepan over medium heat until just below simmering, then reduce to low to keep it hot.
- In a separate large saucepan, melt the butter over medium-low heat. Add the flour and whisk until smooth, cooking and stirring constantly until the mixture turns golden brown, about 10 minutes, to develop a nutty, flavorful roux.
- Remove the pan from the heat and add the hot broth gradually, whisking constantly until the mixture is smooth. Return to medium-low heat and cook, stirring, until the gravy thickens. Stir in pan juices if desired and taste; add a bit of broth concentrate if the turkey flavor needs a boost. Adjust seasoning with salt and pepper. If any lumps form, strain the gravy through a fine sieve.
- Warm your serving gravy boat with hot water, discard the water, and pour in the gravy so it stays hot while serving. Keep any remaining gravy warm for refills.
- Yield: about 6 cups
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