Cider-Brined-and-Glazed Turkey
A succulent holiday turkey brined in apple cider and aromatic spices, then glazed to perfection with a cider-butter mixture. Served with a rich sage-infused gravy made from the pan drippings.
Ingredients
- •4 quarts apple cider
- •1½ cups kosher salt
- •¼ cup whole allspice
- •8 leaves bay leaves
- •4 quarts cold water
- •1 whole turkey
- •2 cups low-salt chicken broth
- •½ whole onion
- •1 stalk celery
- •8 leaves fresh sage leaves
- •2 cups apple cider
- •½ cup unsalted butter
- •8 cups stuffing
- •3 tablespoons all purpose flour
- •2 tablespoons fresh sage leaves
- •¼ cup applejack brandy
- •¼ cup whipping cream
Cooking Instructions
- 1.
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
720 min
- 2.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
720 min
- 3.
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
30 min
- 4.
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
15 min
- 5.
Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
15 min
- 6.
Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
300 min
- 7.
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.
15 min
