Brown Sugar Brined Turkey with Zesty Pan Sauce

Prep Time: 12 hours | Cook Time: 3 hours | Servings: 25 | Author: Olivelle

Dry turkey? Not on our watch. This Brown Sugar Brined Turkey with Zesty Pan Sauce is the ultimate holiday hero - juicy, flavorful, and guaranteed to earn you "best cook in the family" bragging rights.

The secret? A brown sugar and Butcher's Spice Blend brine that locks in moisture, plus a coating of Wild Mushroom & Sage Olive Oil and Mediterranean Rosemay Rub for that golden, herb-crusted finish. And let's not forget the star on top - a zesty balsamic pan sauce that adds a bright, tangy kick to evey bite.

Whether it's Thanksgiving, Friendsgiving, or just a Sunday feast for a crowd, this recipe turns your turkey from basic to legendary.

Ingredients:

For the Turkey:

• 1 whole turkey (20-26lbs)
• 16 cups water, divided
• 1 1/4 cup brown sugar
• 1 bag Butcher's Spice Blend
• 1/2 cup Wild Mushroom & Sage Infused Olive Oil
• 3 tbsp Mediterranean Rosemary Rub & Seasoning

For the Zesty Pan Sauce:

• 4 tbsp turkey pan drippings (from the roasted turkey)
• 4 tbsp Wild Mushroom & Sage Infused Olive Oil
• 6 tbsp flour
• 1/2 cup Tarragon White Barrel Aged Balsamic (see substitutes below)
• 2 cups chicken stock, divided
• 2 tsp Mediterranean Rosemary Rub & Seasoning

Directions:

Brine the Turkey. (12-24 hours ahead)

1. Place the turkey in a large food-safe container that fits in your fridge.

2. In a pot, bring 4 cups of water to a boil. Stir in the brown sugar and Butcher’s Spice Blend until dissolved. Let this mixture cool to room temperature.

3. Pour the cooled brine over the turkey, then add 12 more cups of cold water to fully submerge it. Cover and refrigerate for 12–24 hours.

Roast the Turkey

1. Preheat the oven to 450F.

2. Remove the turkey from the brine. Rinse well under cold water and pat dry with paper towels.

3. Combine the Wild Mushroom & Sage Infused Olive Oil with the Mediterranean Rosemary Rub & Seasoning and generously rub the mixture over the turkey, including under the skin for extra flavor.

4. Place turkey on a roasting rack and roast uncovered for 20 minutes to brown the skin.

5. Lower the oven temperature to 350°F and continue roasting uncovered for 3–4 hours, or until a meat thermometer reads 160°F in the thickest part of the breast. If skin becomes too dark, cover the turkey with foil. Remove turkey from the oven and let rest at least 20-30 minutes before carving.

Make the Zesty Pan Sauce

1. In a saucepan over medium heat, add turkey drippings, Wild Mushroom & Sage Infused Olive Oil, and flour. Cook for 4-5 minutes to remove flour flavor, but do not let the roux brown. Slowly add the Tarragon White Barrel Aged Balsamic and chicken stock, whisking constantly. Season with Mediterranean Rosemary Rub & Seasoning and stir to combine.

2. Serve turkey with pan sauce. Enjoy!

Chivilla Bay Tip:

Hosting a smaller crowd? Use turkey breasts instead of the whole bird - same brine, same flavor, way less oven wrestling.

Substitutes:

Don't have any Tarragon White Balsamic? Here are some alternates to choose from:

1. White Wine Vinegar + Honey (or Sugar)
   
   1. Ratio: 1/2 cup white wine vinegar + 1-2 tsp honey or sugar
   2. Mimics the light, slightly sweet tang of white balsamic
   3. Add a pinch of dried tarragon or Italian seasoning for that herbal note
2. Lemon Juice + Honey + Olive Oil
   1. Ratio: 1/4 cup lemon juice + 1 tbsp honey + 2 tbsp olive oil
   2. Gives a bright, citrusy lift with a smooth finish
   3. Great for pan sauces or dressings - adds freshness without too much acidity
3. Apple Cider Vinegar + Brown Sugar
   1. Ration: 1/2 cup apple cider vinegar + 1 tbsp brown sugar
   2. Slightly more rustic and tangy, pairs beautifully with turkey and pan drippings
   3. Gives a deeper sweetness that complements savory dishes
4. Regular White Balsamic + Fresh Herbs
   1. Ration 1/2 cup white balsamic + 1 tbsp chopped tarragon or parsley
   2. Closest match if you already have plain white balsamic on hand
   3. Keeps the signature balance of sweetness and acidity

Chivilla Bay Tip: If you want to keep it simple and still keep that flavor depth - White balsamic + a sprinkle of Mediterranean Rosemary Rub gives a similar herbal warmth and balances the sauce beautifully.