Spice Brined Turkey with Cider Pan Gravy Cooking Light
Transform your holiday table with this mouthwatering Spice Brined Turkey with Cider Pan Gravy, a Cooking Light recipe that promises bold flavors and juicy perfection. This turkey is infused with a fragrant brine of crushed peppercorns, allspice berries, and fresh thyme, ensuring each bite is tender and flavorful. The secret lies in the overnight brining process, which locks in moisture and enhances the natural taste of the turkey. Roasted to golden-brown perfection and paired with a luscious cider pan gravy made from apple cider, turkey drippings, and lightly browned flour, this dish strikes the perfect balance of savory and sweet. Ideal for Thanksgiving or any festive gathering, this show-stopping centerpiece feeds 12 and will leave your guests raving.
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Ingredients
- 8 cups Water
- 0.75 cups Salt
- 0.5 cups Brown sugar
- 1 tablespoon Black peppercorns, crushed
- 1 tablespoon Allspice berries, crushed
- 3 whole Bay leaves
- 4 sprigs Fresh thyme sprigs
- 8 cups Ice cubes
- 1 whole Whole turkey (12-14 pounds)
- 2 tablespoons Olive oil
- 4 cups Chicken broth
- 2 cups Apple cider
- 0.5 cups All-purpose flour
Directions
Step 1
In a large pot, combine 8 cups of water, salt, brown sugar, peppercorns, allspice berries, bay leaves, and thyme. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. Remove from heat and let the brine cool to room temperature.
Step 2
Once the brine has cooled, stir in the ice cubes to chill it further.
Step 3
Place the turkey in a large brining bag or a clean, food-safe container. Pour the brine over the turkey, ensuring it is fully submerged. Refrigerate for 12-14 hours or overnight, turning the turkey once to ensure even brining.
Step 4
Preheat the oven to 325°F (165°C). Remove the turkey from the brine, discard the brine, and pat the turkey dry with paper towels.
Step 5
Rub the olive oil evenly over the turkey and place it on a rack in a roasting pan. Roast the turkey in the preheated oven for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Step 6
While roasting, baste the turkey every 30-40 minutes with its drippings. Once cooked, remove the turkey from the oven, cover it loosely with foil, and let it rest for 20-30 minutes before carving.
Step 7
To prepare the cider pan gravy, pour the turkey drippings into a fat separator. Reserve 1/4 cup of fat and 1/2 cup of drippings, discarding the rest.
Step 8
In a medium saucepan, heat the reserved fat over medium heat. Add the flour and cook, stirring constantly, for 2-3 minutes until lightly browned.
Step 9
Gradually whisk in the reserved drippings, chicken broth, and apple cider. Bring the mixture to a boil, then reduce to a simmer and cook for 10-15 minutes, stirring occasionally, until the gravy thickens.
Step 10
Season the gravy with salt and pepper to taste. Strain the gravy through a fine mesh sieve if desired for a smoother consistency.
Step 11
Carve the turkey and serve with the cider pan gravy on the side.
Nutrition Facts
| Serving size | (12038.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12979.0 |
| Total Fat 117.7g | 0% |
| Saturated Fat 30.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 4900.0mg | 0% |
| Sodium 96082.2mg | 0% |
| Total Carbohydrate 185.4g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 120.3g | |
| Protein 1421.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1059.8mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 15632.0mg | 0% |
Source of Calories