Spice-Brined Turkey With Cider Pan Gravy (Cooking L

Name: Spice-Brined Turkey With Cider Pan Gravy (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 quarts water; ¾ cup kosher salt, plus; 2 tablespoons kosher salt; 1 ½ cups fresh ginger, thinly sliced; 2 tablespoons whole cloves, coarsely crushed; 2 tablespoons cardamom pods, coarsely crushed; 2 tablespoons whole allspice, coarsely crushed; 2 tablespoons black peppercorns, coarsely crushed; 12 lbs turkey; 14 ounces low-sodium low-fat chicken broth; 1 ½ cups apple cider; ¼ cup all-purpose flour; ¼ teaspoon ground pepper

Servings: persons

5 quarts water
¾ cup kosher salt, plus
2 tablespoons kosher salt
1 ½ cups fresh ginger, thinly sliced
2 tablespoons whole cloves, coarsely crushed
2 tablespoons cardamom pods, coarsely crushed
2 tablespoons whole allspice, coarsely crushed
2 tablespoons black peppercorns, coarsely crushed
12 lbs turkey
14 ounces low-sodium low-fat chicken broth
1 ½ cups apple cider
¼ cup all-purpose flour
¼ teaspoon ground pepper

1
Combine the first 7 ingredients in a large stockpot/roasting pan and heat over medium-heat until salt is dissolved.
2
Cool completely.
3
Remove giblets from the turkey and place turkey into stockpot.
4
Turn to coat, cover, and refrigerate for 24 hours, turning occasionally.
5
Preheat oven to 450F Rinse turkey and pat dry.
6
Pour 1 cup of broth into roasting pan, place turkey breast up and bake for 30 minutes.
7
Reduce oven to 350F and continue to cook for 1 1/2 hours until thermometer placed in the meaty part of the thigh registers 165F.
8
Let stand 30 minutes.
9
Remove skin.
10
Place a ziplock bag inside a 2 cup measure.
11
Pour drippings into the bag.
12
Let stand for 10 minutes so the fat will rise to the top.
13
Seal bag and snip off a corner of the bag.
14
Drain the drippings into a measuring cup, stopping before reaching the fat layer.
15
Reserve 1 tbsp of the fat.
16
Combine the drippings, remaining broth, and cider in a small bowl.
17
Place roasting pan on stove top over medium heat, scraping to loosen the browned bits.
18
Add flour and reserved fat to pan, cook 1 minute stirring frequently.
19
Slowly add broth mixture, stirring with a whisk.
20
Cook until thickened, about 4 minutes.
21
Stir in black pepper.

2884

kcal

Calories

100

Fat

Carbs

428

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

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 5 quarts water, ¾ cup kosher salt, plus, 2 tablespoons kosher salt, 1 ½ cups fresh ginger, thinly sliced, and more.

Yes, Spice-Brined Turkey With Cider Pan Gravy (Cooking Light) 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!

Spice-Brined Turkey With Cider Pan Gravy (Cooking Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions