Juniper and Citrus Brined Turkey with Tarragon Gravy
Breville Test Kitchen

Breville Test Kitchen

Juniper and Citrus Brined Turkey with Tarragon Gravy

Succulent, juicy turkey with a crisp, golden skin served with a rich tarragon gravy. The fresh flavors of juniper, mingle with warming thyme, honey, herbes de Provence and mandarin to create a fragrant, herbaceous brine and glaze, worthy of this celebratory bird.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 day total time

1 hr active time


Serves 8-12



  • whole turkey icon
    12 lb whole turkey
  • yellow onion icon
    2 yellow onions


  • bunch thyme icon
    1 bunch thyme
  • turkey or chicken stock icon
    2 cups (16 fl oz) turkey or chicken stock
  • herbes de Provence icon
    1 tbsp herbes de Provence

For the brine

  • whole milk icon
    4 cups (32 fl oz) whole milk


  • kosher salt icon
    ¾ cup (5¼ oz) kosher salt
  • plain Greek-style yogurt icon
    2 lb plain Greek-style yogurt
  • herbes de Provence icon
    3 tbsp herbes de Provence
  • juniper berries icon
    1 tbsp juniper berries


For the basting butter

  • clarified butter icon
    ⅓ cup (3 oz) clarified butter
  • herbes de Provence icon
    2 tbsp herbes de Provence
  • Finely grated zest of 1 mandarin icon
    Finely grated zest of 1 mandarin

For the infused honey

  • honey icon
    ¼ cup (3 oz) honey
  • Finely grated zest of 1 mandarin icon
    Finely grated zest of 1 mandarin

For the tarragon gravy

  • turkey or chicken stock icon
    2 cups (16 fl oz) turkey or chicken stock


  • all-purpose flour icon
    ¼ cup (1¼ oz) all-purpose flour
  • bunch tarragon icon
    1 bunch tarragon
  • fresh lemon juice icon
    2 tbsp fresh lemon juice
  • kosher salt icon
    1 tsp kosher salt
  • ground white pepper icon
    ⅛ tsp ground white pepper


  • 1Remove and discard the giblets and neck from the turkey. Rinse under cold water and pat dry with paper towels, inside and out.
  • 2Make the brine, in a medium saucepan, scald 1 cup of the milk. Add the salt and stir to dissolve.
  • 3Place the remaining milk, yogurt, herbes de Provence and juniper berries in a large bowl. Add the hot milk mixture and whisk to combine.
  • 4Place a large brining bag in a container large enough to hold the turkey and fit in the refrigerator. Place the turkey in the bag and pour over the brine. Ensure there are no air pockets, tie the bag with kitchen twine. Refrigerate for at least 8 hours and up to 24 hours.
  • 5Remove the turkey from brine and place on a wire rack in a sheet pan. Pat gently all over with paper towels to dry. Refrigerate uncovered, for at least 12 hours and up to 24 hours. Refrigerating the turkey uncovered, allows the skin to dry out which produces crispier skin and nicer color while cooking. Meanwhile, continue to the next step.
  • 6Make the basting butter, melt the butter in a small saucepan over medium-low heat. Add the herbes de Provence and mandarin zest and infuse for 15 minutes. Remove from the heat and cool to room temperature. Line a small cup or container with plastic wrap. Strain the butter into the cup. Cover with foil and insert skewers through to the base. Place in the freezer to set. Once set, remove the butter from the cup and discard the plastic wrap. Return to the freezer until required.
  • 7Remove the turkey from the refrigerator 1 hour before cooking to bring to room temperature.
  • 8Make the infused honey, combine the honey and mandarin zest in a small bowl and set aside until required.
  • 9Arrange the onions evenly in the roasting pan and place the broiling rack on top. Place the turkey on the rack.
  • 10Place the thyme in the turkey cavity. Tuck the wings under the back and tie the legs together with kitchen twine.
  • 11Insert the wire rack into position 8. Press PHASE COOK, for P1 select ROAST/CONVECTION/325°F/1 hour 15 minutes and press CONFIRM. For P2 select ROAST/SUPER CONVECTION/375°F/15 minutes and press start to preheat.
  • 12Once preheated, place the turkey in the oven with the legs on the right side, closest to the fan. After 30 minutes, baste the turkey with the butter, pour the stock into the pan and continue cooking. After a further 30 minutes, baste again. After 15 minutes, when the oven switches to P2, baste again and continue cooking. Return the butter to the freezer between basting.
  • 13The turkey is ready when a meat thermometer inserted into the thickest part of the thigh reads a minimum of 165°F and the thickest part of the breast reads a minimum of 150°F. For the most accurate temperature reading probe both thighs.
  • 14Remove the turkey from the pan. Strain the pan juices into a measuring cup, remove and discard the onions. Return the broiling rack and turkey to the pan. Brush the turkey with the infused honey and sprinkle with the herbes de Provence.
  • 15Select AIR FRY/SUPER CONVECTION/300°F/10 minutes and press START.
  • 16Once the oven is at temperature, return the turkey to the oven to finish caramelizing.
  • 17Form a tent with foil around the turkey and rest for 45 minutes. Meanwhile, continue to the next step.
  • 18Skim off the fat from the pan juices and reserve ¼ cup for the roux. You will need 4 cups of pan juices to make the gravy, if more liquid is required, top up with the stock.
  • 19Make the tarragon gravy, heat the reserved fat in a medium saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook, stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and simmer for 1 minute. Remove from the heat and add the tarragon. Cover and infuse for 10 minutes.
  • 20Strain the gravy and return to the saucepan. Season with lemon juice, salt and pepper. Reheat just before serving, if necessary.
  • 21Remove the twine from the turkey. Empty and drain the cavity. Place the turkey on a serving platter and carve. Serve with the tarragon gravy and your favorite vegetables.
Main course

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