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1
Special equipment: 2 1/2 gallon resealable plastic bag
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2
Combine 4 cups water with the apple cider, soy sauce, salt, maple syrup, peppercorns, bay leaves in the resealable bag (double bag to prevent against leaks), and add in the turkey.
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3
Chill overnight.
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4
To roast, preheat the oven to 350 degrees F. Arrange a wire rack on a rimmed baking sheet, and spray the rack with nonstick cooking spray.
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5
Remove the turkey from the brine, pat dry and arrange on the rack.
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6
Coat the skin with a little oil and sprinkle with salt and pepper.
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7
Roast until an internal thermometer reads 165 degrees F, about 15 minutes per pound of turkey or 45 minutes total.
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8
Remove from the oven and let rest with foil to cover until ready to carve.
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9
Melt the butter and when it foams, add the sage leaves and crisp them up as the butter browns.
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10
Remove the leaves and crumble.
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11
Toast the sliced bread in the toaster.
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12
Brush the toast with browned butter and top with sage.
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13
Cut the toast corner to corner.
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14
Slice the turkey and arrange over 2 toast points, top with Maple-Soy Gravy and serve with sides of your choice.
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15
Melt the butter in a saucepan and season with coarse black pepper.
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16
Whisk in the flour and whisk a few minutes until golden brown.
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17
Whisk in the stock, soy sauce, maple syrup and Worcestershire sauce.
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18
Reduce the heat to a low boil and cook until thick enough to coat the back of a spoon.
