Tavernonna at Hotel Phillips shares recipe for turkey brine and gravy

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Turkey Brine


2 gal water

1 cup garlic cloves

2 cup salt

2 cup sugar

2 tbl peppercorns

2 ea bay leaf

2 sprig rosemary

3 sprig thyme

4 ea oranges sliced

1 ea cinnamon stick


Bring all ingredients to a boil until the salt and sugar are incorporated.  Chill until below 40 degrees.  Pour over turkey to cover and let marinade for 1 hour for each lb of bird.  Take out when done and let air dry for 20 minutes. Then stuff and roast.


Perfect Gravy


3 ea Shallots chopped

1.5 oz Turkey fat

1.5 oz Flour

4 oz Marsala

1.5 qt Chicken stock

4 sprig Sage

2 sprig Thyme

2 sprig Rosemary

Salt and pepper to taste



Sweat down shallots in turkey fat until they start to turn brown.  Take off heat and deglaze with the Marsala, whisk in the flour and let toast for about 2-3 minutes until golden brown.  Add the cold stock to the hot liquid to keep from forming lumps.  Let come to a boil and turn to a simmer.  Thin with more stock to get the right consistency.  The correct thickness will only be achieved after it comes to a boil.  Let cook and skim any flour that comes to the top.  When all the flour is gone add the chopped herbs and incorporate.  Season with salt and pepper to taste.  I always try and make extra gravy for left overs.  I figure 4-6 oz per person.  For 6 people you will need 1 quart of stock and 3 oz of roux which will be 1.5 oz fat 1.5 oz flour


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