Apple Cider Brined Turkey With Savory Herb Gravy
I found this recipe about 5 years ago in cooking light and have been using it ever since. It makes the best turkey ever and couldn't imagine preparing mine any other way now. Very juicy and delicious!!! this is for a 12 1/2 lb turkey. I usually double it for a bigger turkey.
Steps
To prepare brine , combine first 8 ingredients in a large saucepan , bring to a boil.
Cook 5 minutes or until sugar and salt dissolve.
Cool completely.
Remove giblets and neck from turkey.
Reserve for savory herb gravy.
Rinse turkey with cold water.
Pat dry.
Trim excess fat.
Stuff body cavity with orange quarters.
Place a turkey-sized oven bag inside a second bag to form a double thickness.
Place bags in a large stockpot.
Place turkey inside inner bag.
Add cider mixture and ice.
Secure bags with several twist ties.
Refrigerat for 12 to 24 hours , turning occasionally.
Preheat oven to 500 degrees:.
Remove turkey from bags and discard bring , orange quarters , and bags.
Rinse turkey with cold water.
Pat dry.
Lift wing.
Tie legs together with kitchen twine.
Place garlic , sage , thyme , parsely , onion , and broth in the botom of a roasting pan.
Place roasting rack in pan.
Arrange turkey , breast side down on roastick rack.
Brush turkey back with 1 tablespoon but.
Ingredients
apple cider, kosher salt, sugar, black peppercorns, whole allspice, ginger, whole cloves, bay leaves, turkey, oranges, ice, garlic cloves, sage leaves, thyme, parsley sprigs, onion, chicken broth, unsalted butter, black pepper, salt, vegetable oil, turkey neck, water, fresh thyme sprigs, yellow onion, carrot, celery, bay leaf, turkey drippings, all-purpose flour