CIDER BRINED TURKEY

CIDER BRINED TURKEY image

Number Of Ingredients 15

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12 lb (5.4 kg) (approx) fresh turkey, (10 to 13 lb)
1/2 cup (125 mL) packed brown sugar
8 cups (2 L) apple cider
15 sprigs fresh thyme
7 sprigs fresh rosemary
6 cloves garlic
5 bay leaves
1 large onion, sliced
1/4 cup (60 mL) butter, melted
1-1/4 tsp (6 mL) salt
3/4 tsp (4 mL) pepper
Gravy:
1/4 cup (60 mL) all-purpose flour
1-1/2 cups (375 mL) sodium-reduced chicken broth
1 tsp (5 mL) apple cider vinegar

Steps:

Discard giblets from turkey; reserve neck for gravy. In stockpot, stir 1 cup boiling water with sugar to dissolve; stir in cider to cool. Add turkey, breast side down. With rolling pin or heavy saucepan, pound thyme, rosemary and garlic until crushed. Add to pot along with bay leaves, onion and enough cold water to cover. Cover and refrigerate for 24 hours. Remove turkey from brine; pat dry. Tie legs together with kitchen string; tuck wings under back. Brush butter all over turkey; sprinkle with salt and pepper. Cut neck in half; place in roasting pan. Set turkey, breast side up, on rack in pan. Roast in 325°F (160°C) oven, basting occasionally and tenting with foil if browning too quickly, until digital rapid-read thermometer inserted into thickest part of thigh reads 185°F (85°C), 3-1/2 to 4 hours. Transfer to serving platter and tent with foil; let stand for at least 15 minutes or for up to 30 minutes before carving. Gravy: Discard neck from pan. Drain off all but 2 tbsp fat. Cook for 1 minute over medium heat, scraping up browned bits. Sprinkle with flour; cook, stirring, for 2 minutes. Whisk in broth, 1/2 cup water and vinegar; bring to boil, stirring. Reduce heat and simmer until thickened, about 3 minutes. Strain through sieve. Serve with turkey.