Cider-Brined-And-Glazed Turkey Recipe

Name: Cider-Brined-And-Glazed Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts apple cider, divided; 1 1/2 cups kosher salt; 1/4 cup whole allspice; 8 bay leaves; 4 quarts cold water; 1 20-pound turkey (neck and gizzard reserved); 2 cups low-salt chicken broth; 1/2 onion, quartered; 1 celery stalk, cut into 4 pieces; 8 fresh sage leaves; 2 cups apple cider; 1/2 cup (1 stick) unsalted butter; 8 cups; 3 tablespoons all purpose flour; 2 tablespoons fresh sage leaves; 1/4 cup applejack brandy or Calvados; 1/4 cup whipping cream

Servings: persons

4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves
2 cups apple cider
1/2 cup (1 stick) unsalted butter
8 cups
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

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.
2
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
3
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
4
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
5
Set rack at lowest position in oven; preheat to 350u00b0F. 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.
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 175u00b0F, 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.
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.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 quarts apple cider, divided, 1 1/2 cups kosher salt, 1/4 cup whole allspice, 8 bay leaves, and more.

Yes, Cider-Brined-And-Glazed Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cider-Brined-And-Glazed Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions