Maple-Cider Brined Turkey With Bourbon-Cider Gravy

Name: Maple-Cider Brined Turkey With Bourbon-Cider Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine:; 2 quarts apple cider; 1/2 cup kosher salt; 1/2 cup maple syrup; 1 teaspoon whole allspice berries; 3/4 teaspoon whole black peppercorns; 1/2 teaspoon whole cloves; 6 (2-inch) strips orange rind; 2 rosemary sprigs; 2 bay leaves; 1 gallon cold water; Turkey:; 1 (12-pound) fresh or frozen turkey, thawed; 3 tablespoons butter, softened; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh sage; 1/2 teaspoon freshly ground black pepper; 1 apple, cut into wedges; 6 garlic cloves; 1 rosemary sprig; 1 sage sprig; 1/2 orange, cut into wedges; 1/2 onion, cut into wedges; Cooking spray; Gravy:; 1 tablespoon butter; 1 tablespoon chopped fresh thyme; 1 shallot, finely chopped; 1/2 cup apple cider; 1/4 cup bourbon

Servings: persons

Brine:
2 quarts apple cider
1/2 cup kosher salt
1/2 cup maple syrup
1 teaspoon whole allspice berries
3/4 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
6 (2-inch) strips orange rind
2 rosemary sprigs
2 bay leaves
1 gallon cold water
Turkey:
1 (12-pound) fresh or frozen turkey, thawed
3 tablespoons butter, softened
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1 apple, cut into wedges
6 garlic cloves
1 rosemary sprig
1 sage sprig
1/2 orange, cut into wedges
1/2 onion, cut into wedges
Cooking spray
Gravy:
1 tablespoon butter
1 tablespoon chopped fresh thyme
1 shallot, finely chopped
1/2 cup apple cider
1/4 cup bourbon
1 1/4 cups fat-free, lower-sodium chicken broth, divided
3 tablespoons all-purpose flour
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon cider vinegar

1
To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally. Remove from heat; add 1 gallon cold water. Cool to room temperature.
2
To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally.
3
Preheat oven to 375u00b0.
4
Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter and next 3 ingredients (through 1/2 teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan. Bake at 375u00b0 for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 165u00b0. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin.
5
To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off one bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
6
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add thyme and shallot; saute 2 minutes. Add 1/2 cup cider and bourbon; boil 3 minutes or until liquid is reduced by half. Combine 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.

858

kcal

Calories

Fat

131

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.

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 34 ingredients. The key ingredients include: Brine:, 2 quarts apple cider, 1/2 cup kosher salt, 1/2 cup maple syrup, and more.

Yes, Maple-Cider Brined Turkey With Bourbon-Cider Gravy 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!

Maple-Cider Brined Turkey With Bourbon-Cider Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions