Herb-Brined Turkey with Pear Gravy

A succulent turkey brined with fresh herbs and aromatics, served with a rich pear-infused gravy. The brine features thyme, marjoram, and sage, while the gravy combines traditional pan drippings with pear juice and dark rum for a unique flavor profile.

8 servings

11 hr 15 min

Published October 4, 2025

Ingredients

•3 gallons water
•3 pounds coarse kosher salt
•½ cup whole black peppercorns
•⅓ cup fresh thyme sprigs
•⅓ cup fresh marjoram sprigs
•⅓ cup fresh sage sprigs
•12 pieces Turkish bay leaves
•13 pounds turkey
•½ cup butter
•¼ cup butter
•½ cup all purpose flour
•2 cups low-salt chicken broth
•1 cup pear juice
•2 tablespoons dark rum
•3 tablespoons chopped fresh marjoram

Cooking Instructions

1.
Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.)
480 min
2.
Preheat oven to 450°F. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
180 min
3.
Spoon off fat from drippings in pan, reserving 1/4 cup fat. Measure 2/3 cup pan juices. Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat. Mix in flour. Stir until light brown, about 2 minutes. Gradually add chicken broth, pear juice, and 2/3 cup pan juices. Simmer until thickened, stirring frequently, about 10 minutes. Stir in rum. Season with salt and pepper. Sprinkle turkey with marjoram; serve with gravy.
15 min
4.
No room in the fridge to brine a turkey? No problem. Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag. Pour in the brine and seal tightly. Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below.

Ingredients

•3 gallons water

•3 pounds coarse kosher salt

•½ cup whole black peppercorns

•⅓ cup fresh thyme sprigs

•⅓ cup fresh marjoram sprigs

•⅓ cup fresh sage sprigs

•12 pieces Turkish bay leaves

•13 pounds turkey

•½ cup butter

•¼ cup butter

•½ cup all purpose flour

•2 cups low-salt chicken broth

•1 cup pear juice

•2 tablespoons dark rum

•3 tablespoons chopped fresh marjoram

Cooking Instructions

Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.)

480 min

Preheat oven to 450°F. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

180 min

Spoon off fat from drippings in pan, reserving 1/4 cup fat. Measure 2/3 cup pan juices. Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat. Mix in flour. Stir until light brown, about 2 minutes. Gradually add chicken broth, pear juice, and 2/3 cup pan juices. Simmer until thickened, stirring frequently, about 10 minutes. Stir in rum. Season with salt and pepper. Sprinkle turkey with marjoram; serve with gravy.

15 min

No room in the fridge to brine a turkey? No problem. Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag. Pour in the brine and seal tightly. Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below.