Cider-Brined-And-Glazed Turkey
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
63
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Apple Cider1.5 cups
Kosher Salt1 cup
Allspice (whole)3 tbsps
All-Purpose Flour1 cup
Whipping CreamDirections:
1
Set rack at lowest position in oven; preheat to 350°F
2
For brine: Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often
3
Cool completely
4
Add remaining 3 quarts cider and 4 quarts water
5
Place turkey in brine
6
Cover and refrigerate overnight
7
Drain turkey and rinse
8
Arrange on several layers of paper towels in roasting pan
9
Refrigerate uncovered overnight
10
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often
11
Cool completely
12
Add remaining 3 quarts cider and 4 quarts water
13
Place turkey in brine
14
Cover and refrigerate overnight
15
Drain turkey and rinse
16
Arrange on several layers of paper towels in roasting pan
17
Refrigerate uncovered overnight
18
For broth: Simmer all ingredients in large saucepan 30 minutes
19
Strain sage broth into bowl
20
Simmer all ingredients in large saucepan 30 minutes
21
Strain sage broth into bowl
22
For glaze: Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes
23
Whisk in butter
24
Cool completely
25
Remove paper towels from roasting pan
26
Pat main and neck cavities of turkey dry; stuff loosely with stuffing
27
Place turkey in pan, tuck wings under, and tie legs together loosely
28
Roast turkey 1 hour
29
Brush with some of glaze
30
Roast until beginning to brown, about 1 hour
31
Cover with foil
32
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
33
Transfer turkey to platter; tent with foil
34
Let stand 30 minutes
35
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes
36
Whisk in butter
37
Cool completely
38
Set rack at lowest position in oven; preheat to 350°F
39
Remove paper towels from roasting pan
40
Pat main and neck cavities of turkey dry; stuff loosely with stuffing
41
Place turkey in pan, tuck wings under, and tie legs together loosely
42
Roast turkey 1 hour
43
Brush with some of glaze
44
Roast until beginning to brown, about 1 hour
45
Cover with foil
46
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
47
Transfer turkey to platter; tent with foil
48
Let stand 30 minutes
49
For gravy: Pour pan juices into large measuring cup
50
Spoon off fat
51
Reserve 3 tablespoons fat and degreased juices
52
Pour sage broth into roasting pan
53
Bring to boil, scraping up browned bits
54
Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute
55
Whisk in broth from roasting pan and reserved pan juices
56
Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes
57
Season with salt and pepper
58
Strain into sauceboat
59
Serve turkey with gravy
60
Pour pan juices into large measuring cup
61
Spoon off fat
62
Reserve 3 tablespoons fat and degreased juices
63
Pour sage broth into roasting pan
64
Bring to boil, scraping up browned bits
65
Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute
66
Whisk in broth from roasting pan and reserved pan juices
67
Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes
68
Season with salt and pepper
69
Strain into sauceboat
70
Serve turkey with gravy