Go Back
–+ servings

Aquavit Brined Turkey with Apples, Prunes, and Lingonberry Gravy

Print Recipe
Aquavit Brined Turkey with Apples, Prunes, and Lingonberry Gravy is a Scandinavian twist on a holiday classic!

Ingredients

For the Brine:

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 oranges quartered
  • 2 lemons quartered
  • 4 sprigs rosemary
  • 2 tablespoons dried juniper berries
  • 1 cup Norden Aquavit
  • 2 gallons water

For the Turkey:

  • 1 12-14 pound fresh or thawed frozen turkey
  • 2 large yellow onions, skins removed, one quartered and one cut into 6 wedges
  • 1 orange, quartered
  • 4 sprigs fresh thyme
  • 4 sprigs fresh Italian parsley
  • 4 ounces softened butter
  • 2 teaspoons Flora Fungi Fauna Juniper Salts, or sea salt and crushed juniper berries
  • 1 large apple, peeled, cored and cut into 6 wedges
  • 1 cup dried prunes
  • Chicken stock or broth, as needed for roasting and basting

For the Lingonberry Gravy:

  • ¼ cup lingonberries stirred with sugar or lingonberry jam

Instructions

For the Brine:

  • Combine the salt and sugar with one gallon of water in a large stockpot. Heat just enough to dissolve. Cool completely.
  • Place turkey in a large plastic container (be sure to remove neck and giblets from cavity). Add the dissolved salt and sugar mixture and an additional gallon of cold water.
  • Add citrus, herbs, juniper berries, and Aquavit.
  • Cover and refrigerate for at least 8 hours and up to 24.

For the Turkey:

  • Remove turkey from brine and drain all liquid. Pat dry.
  • Preheat oven to 425° Fahrenheit.
  • Put quartered onion, orange and herb sprigs inside the bird cavity.
  • Add the onion and apple wedges, prunes and about 2 cups of stock or broth to the bottom of a large roasting pan.
  • Rub the turkey all over and under the skin of the breast with the seasoned butter. Place the turkey on a rack in the pan.
  • Roast the turkey for 20 minutes, then reduce the oven temperature to 325°.
  • Baste the turkey every 20 minutes or so, adding additional stock, broth or water to the pan to keep about an inch of liquid. Halfway through roasting, pour ½ cup Aquavit over the bird. Tent loosely with foil once the skin is nicely browned.
  • Roast the turkey until an instant read thermometer inserted in the thigh reaches 170°. Remove from oven, transfer turkey to a cutting board and rest for at least 30 minutes before carving. Meanwhile, make the gravy.

For the Lingonberry Gravy:

  • Place the roasting pan over stove burners, or transfer contents to a large pot if roasting pan is not safe to put on stovetop.
  • Add lingonberries or jam and stir to scrape up browned bits from bottom of pan. Add additional stock or broth if needed to create a gravy.
  • Strain everything into a sauce pot and simmer until a nice gravy consistency. Check for seasoning.

Serving the Aquavit Brined Turkey with Apples, Prunes, and Lingonberry Gravy:

  • Carve the turkey and transfer to a large platter. Serve with apples, prunes, and onions from the pan, Lingonberry Gravy, and additional lingonberries or sauce.

Notes

Course: Holiday, Main Course
Cuisine: Scandinavian
Keyword: Aquavit Brined Turkey with Apples, Prunes and Lingonberry Gravy
Servings: 8 people