Spice Brined Turkey With Cider Pan Gravy Cooking Light Recipes

CIDER BRINED TURKEY

Cider Brined Turkey image

Provided by Sandra Lee

Time 15h40m

Yield 12 servings

Number Of Ingredients 19

Ingredients

3 tablespoons canola oil
1 head garlic, cut in half
2 medium onions, roughly chopped
1 orange, cut into wedges
1/2 gallon apple cider
1/2 cup kosher salt
8 fresh sage leaves
8 sprigs fresh thyme
6 cups water
6 cups ice
One 12-pound turkey, washed and patted dry
One 15-ounce can chicken broth
Gravy, recipe follows
4 tablespoons butter
3 tablespoons all-purpose flour
Pan drippings from roasted turkey
One 15-ounce can chicken broth
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper

Steps:

In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
Preheat the oven to 350 degrees F
Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving.
Carve the turkey and serve with the Gravy.
Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes.

BRINED ROSEMARY CRUSTED TURKEY WITH PAN GRAVY

Brined Rosemary Crusted Turkey with Pan Gravy image

Provided by Anne Burrell

Time P4DT4h50m

Yield 8 to 10 servings

Number Of Ingredients 25

Ingredients

3/4 cup kosher salt
1/3 cup sugar
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
4 cloves garlic, smashed
3 bay leaves
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, diced
One 12 to 14-pound turkey (free-range organic is great!)
3 sticks butter, at room temperature
1 bunch fresh rosemary, finely chopped
Kosher salt
4 cloves garlic, smashed
2 ribs celery, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
1 large celery root, cut into 1/2-inch dice
1 bulb fennel, cut into 1/2-inch dice
5 bay leaves
4 sprigs fresh sage, tied in a bundle
1 bundle fresh thyme
Kosher salt
1 quart chicken stock, plus more if needed
1/2 bottle dry white wine

Steps:

For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
Preheat the oven to 450 degrees F.
For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).
Carve the turkey, and don't fight over the drumsticks.
Give thanks for such a great turkey!!!

CIDER-BRINED-AND-GLAZED TURKEY

Cider-Brined-and-Glazed Turkey image

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

Categories Fruit Juice Poultry turkey Roast Thanksgiving Brine Sage Calvados Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 21

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
Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

Steps:

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.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
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.
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.
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.

SPICY BRINED TURKEY

Spicy Brined Turkey image

If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.

Provided by Andrea Parker

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 10h10m

Yield 14

Number Of Ingredients 13

Ingredients

1 gallon chicken stock
1 cup kosher salt
½ cup light brown sugar
2 tablespoons dried minced onion
2 tablespoons red pepper flakes
3 whole cinnamon sticks
1 tablespoon cracked black peppercorns
½ tablespoon cracked allspice berries
½ tablespoon chopped candied ginger
1 gallon ice water
1 (14 pound) thawed whole turkey, neck and giblets removed
½ cup butter, softened
aluminum foil

Steps:

Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

Nutrition Facts : Calories 789 calories, Carbohydrate 11.2 g, Cholesterol 286.1 mg, Fat 39.3 g, Fiber 1 g, Protein 92.8 g, SaturatedFat 13.7 g, Sodium 7565.2 mg, Sugar 8.6 g