Cider-Brined-And-Glazed Turkey

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead. Read More http://www.epicurious.com/recipes/food/views/Cider-Brined-and-Glazed-Turkey-233148#ixzz0oQu0b7XU
Photo by Ayanna M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • BRINE:

  • 4

    quarts apple cider divided

  • 1 1/2

    cups kosher salt

  • 1/4

    cup whole allspice

  • 8

    bay leaves

  • 4

    quarts cold water

  • 1

    turkey - (abt 20 lbs) (neck and gizzard reserved)

  • SAGE BROTH:

  • 2

    cups low-salt chicken broth

  • 1/2

    onion quartered

  • 1

    celery stalk cut 4 pieces

  • 8

    fresh sage leaves

  • GLAZE:

  • 2

    cups apple cider

  • 1/2

    cup unsalted butter - (1 stick)

  • STUFFING:

  • 8

    cups Apple, Sausage, And Parsnip Stuffing With

  • Fresh Sage (see recipe)

  • GRAVY:

  • 3

    tablespoons all-purpose flour

  • 2

    tablespoons fresh sage leaves

  • 1/4

    cup applejack brandy or Calvados

  • 1/4

    cup whipping cream

Directions

For Brine: Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight. For Broth: Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl. For Glaze: Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely. Set rack at lowest position in oven; preheat to 350 degrees. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely. Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175 degrees, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. For Gravy: Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy. This recipe yields 12 servings.

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