Roasted Garlic Turkey Dinner
Flavorful roasted garlic turkey dinner with all the fixings, including garlicky gravy, homemade cranberry sauce, bread stuffing, and roasted grapes. We are using Better Than Bouillon Roasted Garlic Base for a “cooked all day” robust flavor.
Equipment
- Roasting pan (2 inches deep)
- Oven bag and ties (large size)
- measuring cups and spoons
- Scissors
- Knife
- Cutting board
- Mixing bowl
- Basting brush
- whisk
- Thermometer
- Baking sheet
- Parchment paper
- Saucepan
Ingredients
For the brine
- 1/2 cup white vinegar
- 3 garlic cloves
- 6 quarts cold water
- 1 teaspoon salt
- 1 teaspoon whole cumin
- 1 teaspoon whole oregano or thyme
- 3 bay leaves
For the roasted garlic butter
- 1 stick unsalted butter
- 1 1/2 teaspoons Better Than Bouillon Roasted Garlic Base
- 1 teaspoon paprika
- 1 teaspoon dried roasted garlic
- 1 teaspoon black pepper
For the turkey and the grapes
- 4 bunches red grapes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 7 pounds turkey breast thawed
- 1 tablespoon flour
- 1 teaspoon poultry seasoning optional
For the garlicky gravy
- 1 teaspoon butter or cooking oil
- 1 teaspoon garlic chopped or paste
- 1/2 teaspoon Better Than Bouillon Roasted Garlic Base
- 2 cups cooked turkey jus could be 1 cup of turkey jus and 1 cup of chicken broth
- 1 tablespoon cornstarch diluted in a 1/4 cup of water
Instructions
- Prepare the brine by combining the vinegar with the salt and the spices. Place the thawed raw turkey breast in a 6 quarts tub and top it up with cold water. Place the lid and keep inside the fridge for twelve hours.
- Prepare the roasted garlic butter using one stick of clarified butter. Add this melted butter to a bowl and mix with the paprika, the dried roasted garlic powder, the black pepper, and the Better Than Bouillon Roasted Garlic Base. Mix well using a whisk.
- Remove the raw turkey from the brine and tap with paper towels to remove the water. Open the oven bag and add one tablespoon of flour. Then place the turkey breast inside a baking bag and using a roasting pan of at least 2 inches deep. Baste the turkey with the roasted garlic butter covering the whole bird. Finish sprinkling poultry seasoning of your choice (optional).
- Close the oven bag with the tie and cut a few slits on top to allow the steam to escape. Place the bird inside the oven making sure the bag is not touching any of the heating elements, racks or the oven walls.
- Cook the turkey breast at 350°F for 2 hours or less. The turkey will be ready when reaching an internal temperature of 155°F. Start checking after the first hour and keep checking the temperature every 15-20 minutes.
- When the turkey is ready let it rest for fifteen minutes slicing. That way the juices will lock and the meat won't be dry.
- Prepare the gravy by sauteing the garlic on butter or cooking oil. and then add the jus of the cooked turkey. Season with half of a teaspoon of Better Than Bouillon Roasted Garlic Base, and black pepper. When boiling add dissolved cornstarch and cook until the gravy thickens.
- Roast the grapes on a baking sheet covered with parchment paper. Drizzle the grapes with olive oil and sea salt. Roast on high for 5-7 minutes until blistering happens.
- Slice the turkey and plate alongside the roasted grapes, orange rounds, and fresh rosemary. Include a saucer with the garlicky gravy too.
Video
Nutrition
Calories: 601kcalCarbohydrates: 15gProtein: 87gFat: 22gSaturated Fat: 9gCholesterol: 150mgSodium: 450mgPotassium: 1142mgFiber: 1gSugar: 10gVitamin A: 619IUVitamin C: 7mgCalcium: 101mgIron: 3mg
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