Bon Appetit/November 2005

Cider-Brined-and-Glazed Turkey
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12


INGREDIENTS:
BRINE: 4 quarts apple cider, divided 1-1/2 cups kosher salt 1/4 cup whole allspice
8 bay leaves 4 quarts cold water 1 20-pound turkey (neck and gizzard reserved)
SAGE BROTH: 2 cups low-salt chicken broth 1/2 onion, quartered 1 celery stalk, cut into 4 pieces
8 fresh sage leaves GLAZE: 2 cups apple cider 1/2 cup (1 stick) unsalted butter
8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage (see recipe) GRAVY: 3 tablespoons all purpose flour 2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados 1/4 cup whipping cream



1 FOR BRINE: Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20 quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
2 Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
3 FOR BROTH: Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
4 FOR GLAZE: Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
5 Set rack at lowest position in oven; preheat to 350 F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
6 Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175 F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
7 FOR GRAVY: Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

Back