Maple-Cider Brined Turkey with Bourbon-Cider Gravy

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

    • 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

Preparation

• 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 375°.

  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 375° 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 165°. 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; sauté 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.

Sandra Gluck, Cooking Light

NOVEMBER 2011