Apple Cider-Brined Turkey with Savory Herb Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brine: 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 1 (12-pound) fresh or frozen turkey, thawed 2 oranges, quartered 6 cups ice
Remaining ingredients: 4 garlic cloves 4 sage leaves 4 thyme sprigs 4 parsley sprigs 1 onion, quartered 1 (14-ounce) can fat-free, less-sodium chicken broth 2 tablespoons unsalted butter, melted and divided 1 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided
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Directions: |
Directions:Step 1 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.
Step 2 Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Step 3 Preheat oven to 500º.
Step 4 Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Step 5 Reduce oven temperature to 350º.
Step 6 Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy. |
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