Cider-Brined-And-Glazed Turkey
By ayannaadjua
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
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
Details
Servings 12
Preparation
Step 1
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.
You'll also love
- Cranberry Almond Coffee Cake 4.5/5 (2 Votes)
- Lucious Lemon Cream Fruit Dip 4.5/5 (2 Votes)
- Veal Scallopini with Brown Butter... 4.5/5 (2 Votes)
- Honey mustard glazed corned beef... 4.7/5 (3 Votes)
- Freezer Meal Sloppy Joes 4.3/5 (16 Votes)
Review this recipe