Maple-Cider Brined Turkey with Bourbon-Cider Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use your largest stockpot for brining the bird, or a brining bag. Ingredients:
2 quarts apple cider |
1/2 cup kosher salt |
1/2 cup maple syrup |
1 teaspoon whole allspice berries |
3/4 teaspoon whole black peppercorns |
1/2 teaspoon whole cloves |
6 (2-inch) strips orange rind |
2 rosemary sprigs |
2 bay leaves |
1 gallon cold water |
1 (12-pound) fresh or frozen turkey, thawed |
3 tablespoons butter, softened |
2 teaspoons chopped fresh rosemary |
2 teaspoons chopped fresh sage |
1/2 teaspoon freshly ground black pepper |
1 apple, cut into wedges |
6 garlic cloves |
1 rosemary sprig |
1 sage sprig |
1/2 orange, cut into wedges |
1/2 onion, cut into wedges |
cooking spray |
1 tablespoon butter |
1 tablespoon chopped fresh thyme |
1 shallot, finely chopped |
1/2 cup apple cider |
1/4 cup bourbon |
1 1/4 cups fat-free, lower-sodium chicken broth, divided |
3 tablespoons all-purpose flour |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon cider vinegar |
Directions:
1. To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally. Remove from heat; add 1 gallon cold water. Cool to room temperature.
2. To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally.
3. Preheat oven to 375°.
4. Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter and next 3 ingredients (through 1/2 teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan. Bake at 375° for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin.
5. To prepare gravy, 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 one bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
6. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add thyme and shallot; sauté 2 minutes. Add 1/2 cup cider and bourbon; boil 3 minutes or until liquid is reduced by half. Combine 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.
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