BEER-BRINED TURKEY WITH GIBLET GRAVY

Beer-Brined Turkey with Giblet Gravy image

Our relatives request this turkey every Thanksgiving and I hate to disappoint them. Brining the turkey keeps the meat moist while roasting gives it incredible flavor.-Jeff Locke, Arma, Kansas

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 14-16 servings.

Number Of Ingredients 26

Ingredients

2 quarts apple cider or juice
1-1/2 cups kosher salt
1-1/2 cups packed brown sugar
3 tablespoons whole peppercorns
2 cinnamon sticks (3 inches)
4 bay leaves
1 tablespoon Juniper berries, optional
1 teaspoon whole cloves
6 bottles (12 ounces each) dark beer, chilled
6 cups cold water
1 turkey (14 to 16 pounds)
2 turkey-size oven roasting bags
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
6 garlic cloves, minced
1 cup reduced-sodium chicken broth
1/2 cup butter, melted
1 tablespoon rotisserie chicken seasoning
GRAVY:
3 cups reduced-sodium chicken broth, divided
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
1/2 cup white wine or chicken broth
2 tablespoons fresh sage or 2 teaspoons dried sage leaves

Steps:

In a large kettle, combine the first eight ingredients. Bring to a boil; cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add cold beer and water to cool the marinade to room temperature., Remove giblets from turkey; cover and refrigerate for gravy. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times., Drain and discard brine. Rinse turkey under cold water; pat dry. Place the onion, carrots, celery and garlic in both cavities. Skewer turkey openings; tie drumsticks together. In a small bowl, combine the broth, butter and chicken seasoning., Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with broth mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard vegetables or save for another use., For gravy, add 1 cup broth to the pan, scraping to loosen browned bits. Skim and discard fat, reserving 1-1/2 cups pan drippings; pour into a small saucepan., Chop giblets. In a large saucepan, cook giblets in oil and butter until browned. Add 1-1/4 cup pan drippings; cook and stir for 5 minutes. Combine flour and remaining drippings until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the wine, sage and remaining chicken broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with turkey.

Nutrition Facts : Calories 560 calories, Fat 29g fat (11g saturated fat), Cholesterol 274mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 67g protein.