Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use your largest stockpot for brining the bird, or a brining bag.

Sandra Gluck
Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
40 mins
total:
20 hrs 40 mins
Yield:
Serves 12 (serving size: 6 ounces turkey and 2 1/2 tablespoons gravy)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Preheat oven to 375°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

326 calories; fat 8.4g; saturated fat 3.9g; mono fat 2g; poly fat 1.5g; protein 51g; carbohydrates 7g; fiber 0.2g; cholesterol 177mg; iron 3.6mg; sodium 566mg; calcium 42mg.
Advertisement