Directions:.
Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have the time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
Preheat oven to 375 degrees.
Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375 degrees for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180 degrees. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
Strain gravy through a sieve into a bowl; discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	187.3 Kcal (784 kJ)
Calories from fat	26.03 Kcal
		% Daily Value*
Total Fat	2.89g	4%
Cholesterol	22.08mg	7%
Sodium	2084.33mg	87%
Potassium	325.53mg	7%
Total Carbs	32.48g	11%
Sugars	26.57g	106%
Dietary Fiber	0.78g	3%
Protein	7.95g	16%
Vitamin C	7.9mg	13%
Iron	1.1mg	6%
Calcium	144.7mg	14%

Amount Per 100 g
Calories	23.06 Kcal (97 kJ)
Calories from fat	3.2 Kcal
		% Daily Value*
Total Fat	0.36g	4%
Cholesterol	2.72mg	7%
Sodium	256.57mg	87%
Potassium	40.07mg	7%
Total Carbs	4g	11%
Sugars	3.27g	106%
Dietary Fiber	0.1g	3%
Protein	0.98g	16%
Vitamin C	1mg	13%
Iron	0.1mg	6%
Calcium	17.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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