Maple Cider Brined Turkey w/ Bourbon-Cider Gravy

Maple Cider Brined Turkey w/ Bourbon-Cider Gravy
Maple Cider Brined Turkey w/ Bourbon-Cider Gravy

PREP TIME

40

minutes

TOTAL TIME

61

minutes

SERVINGS

12

servings

PREP TIME

40

minutes

TOTAL TIME

61

minutes

SERVINGS

12

servings

Ingredients

  • Brine:

  • 2

    quarts apple cider

  • 1/2

    cup kosher salt

  • 1/2

    cup maple syrup

  • 1

    teaspoon whole allspice berries

  • 3/4

    teaspoon whole black peppercorns

  • 1/2

    teaspoon whole cloves

  • 6

    (2-inch) strips orange rind

  • 2

    rosemary sprigs

  • 2

    bay leaves

  • 1

    gallon cold water

  • Turkey:

  • 1

    (12-pound) fresh or frozen turkey, thawed

  • 3

    tablespoons butter, softened

  • 2

    teaspoons chopped fresh rosemary

  • 2

    teaspoons chopped fresh sage

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    apple, cut into wedges

  • 6

    garlic cloves

  • 1

    rosemary sprig

  • 1

    sage sprig

  • 1/2

    orange, cut into wedges

  • 1/2

    onion, cut into wedges

  • Cooking spray

  • Gravy:

  • 1

    tablespoon butter

  • 1

    tablespoon chopped fresh thyme

  • 1

    shallot, finely chopped

  • 1/2

    cup apple cider

  • 1/4

    cup bourbon

  • 1 1/4

    cups fat-free, lower-sodium chicken broth, divided

  • 3

    tablespoons all-purpose flour

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • 1

    tablespoon cider vinegar

Directions

1. To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally. Remove from heat; add 1 gallon cold water. Cool to room temperature. 2. To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally. 3. Preheat oven to 375°. 4. Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter and next 3 ingredients (through 1/2 teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan. Bake at 375° for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin. 5. To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off one bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. 6. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add thyme and shallot; sauté 2 minutes. Add 1/2 cup cider and bourbon; boil 3 minutes or until liquid is reduced by half. Combine 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.

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