Deconstructed Turkey

By Marie1127

Ingredients

• Brine:
• 4 to 6 turkey thighs
• Butter
• Fresh sage leaves
• 8 cups apple cider
• 2/3 cup kosher salt
• 2/3 cup sugar
• 1 tablespoon black peppercorns, coarsely crushed
• 1 tablespoon whole allspice, coarsely crushed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 6 whole cloves
• 2 bay leaves
• 2 oranges, quartered
• 6 cups ice

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

To brine turkey thighs:
To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

Rinse turkey with cold water; pat dry. Trim excess fat. Place a turkey inside a ziplock bags. Add cider mixture and ice. Secure bags with several twist ties or clips. Refrigerate for 12 to 24 hours, turning occasionally.

Roast turkey thighs:
Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.

Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan used. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.

Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey to platter and tent with foil.

Make gravy:
Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.

Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.

In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.

Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.