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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Very Low Carbs Main Dish Poultry 1 Day Or More Dinner Party Heirloom Historical Holiday Event Winter Turkey Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Meat Whole Turkey

Brined Maple Turkey With Cream Gravy

This appeared in cooking light's november 2002 issue...one of my all time favorite cooking light issues (2002 was a particularly spectacular year for cl). this turkey is moist, juicy and incredibly flavorful. don't let the cola stop you!!

Steps

Directions:.
Brining makes for a juicier bird , and the subtle flavors of the brine soak into the turkey.
Kosher salt works well for the brine because it dissolves more easily than table salt.
If you have the time and refrigerator space , the brining procedure is worthwhile.
If not , the turkey will still be quite good.
To prepare brine , combine first 6 ingredients in a large stockpot , stirring until salt dissolves.
To prepare turkey , remove and reserve giblets and neck from turkey.
Rinse turkey with cold water.
Pat dry.
Trim excess fat.
Add turkey to pot , turning to coat.
Cover and refrigerate 24 hours , turning occasionally.
Preheat oven to 375 degrees.
Bring cola and 1 / 2 cup syrup to a boil in a small saucepan.
Cook 1 minute.
Combine thyme , sage , seasoning , and 1 / 2 teaspoon pepper.
Remove turkey from brine.
Pat dry.
Starting at neck cavity , loosen skin from breast and drumsticks by inserting fingers , gently pushing between skin and meat.
Rub thyme m.

Ingredients

water, kosher salt, maple syrup, black peppercorns, garlic cloves, lemon, whole turkey, cola, fresh thyme, dried rubbed sage, poultry seasoning, black pepper, onions, cooking spray, homemade chicken broth, whole milk, cornstarch, salt