Spice-Brined Turkey with Cider Pan Gravy

  • Puyiii Posted: 11/10/08
    Worthy of a Special Occasion

    This is great. I'd never brined anything before so I adapted the amounts in the recipe and did it on a 4 pound chicken and it came out delicious. The flavors really penetrated the chicken and the gravy was yummy. Everyone loved the trial run and are excited about Thanksgiving.

  • Rigatoni Posted: 11/14/09
    Worthy of a Special Occasion

    We loved this last year, and I am planning to make again this year!

  • RIBeth2 Posted: 11/20/10
    Worthy of a Special Occasion

    We made this recipe in 2008 and 2009 and will make it again this year. The brine smells wonderful, and the bird is delicious! It has become my favorite recipe for turkey. We served it with chutney (from Roast Turkey with Onion and Cranberry Chutney) and the Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette from the same November 2008 issue of Cooking Light.

  • SEROMEO Posted: 11/25/10
    Worthy of a Special Occasion

    My husband said that this turkey was "love in his mouth". He is a hard person to cook for since his mother is so wonderful at it. So for our first Thanksgiving as a married couple I think I did well with this recipe! I did spread a little butter on the skin before baking but other than that I followed the recipe to a T.

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