ROASTED BRINED TURKEY WITH CIDER GRAVY

Roasted Brined Turkey with Cider Gravy image

Yield Serves 10

Number Of Ingredients 18

8 cups cold water
2 cups apple cider
1/2 cup salt
1/2 cup sugar
4 McCormick Gourmet™ Bay Leaves, Turkish
1 turkey breast, fresh or frozen, thawed (5 to 6 pounds)
1/2 cup (1 stick) butter, slightly softened
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Sage, Rubbed Dalmatian
1/4 cup (1/2 stick) butter
6 tablespoons flour
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Sage, Rubbed Dalmatian
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 cups Kitchen Basics® Original Turkey Stock Substitutions
1 cup apple cider

Steps:

For the Brined Turkey, mix water, apple cider, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. if necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry. Place turkey on rack in foil-lined roasting pan.
Mix butter, thyme, rosemary and sage in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey. Cover loosely with foil.
Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Cover loosely with foil. Let stand 15 minutes.
Meanwhile, for the Cider Gravy, melt butter in medium saucepan on medium heat. Add flour and seasonings; cook and stir 1 to 2 minutes or until golden brown. Gradually whisk in stock and cider. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened. Serve turkey with gravy.