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.