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Apple Cider-Brined Turkey with Savory Herb Gravy
From
http://www.cookinglight.com                
This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful, and it received our highest Test Kitchens rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot as another precaution.

Brine:
8 cups apple cider
2/3 cup kosher salt
2/3 cup sugar
1 tablespoon black peppercorns, coarsely crushed
1 tablespoon whole allspice, coarsely crushed
8 (1/8-inch-thick) slices peeled fresh ginger
6 whole cloves
2 bay leaves
1 (12-pound) fresh or frozen turkey, thawed
2 oranges, quartered
6 cups ice

Remaining ingredients:
4 garlic cloves
4 sage leaves
4 thyme sprigs
4 parsley sprigs
1 onion, quartered
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons unsalted butter, melted and divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
Savory Herb Gravy

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. Refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 500.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500 for 30 minutes.

Reduce oven temperature to 350.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170 (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

Note: Nutritional analysis includes Savory Herb Gravy. Yield: 12 servings (serving size: 6 ounces turkey and 3 tablespoons gravy) NUTRITION PER SERVING
CALORIES 338(30% from fat); FAT 11.3g (sat 4.2g,mono 2.5g,poly 3g); PROTEIN 51.3g; CHOLESTEROL 138mg; CALCIUM 45mg; SODIUM 770mg; FIBER 0.1g; IRON 3.3mg; CARBOHYDRATE 4.5g

 

 

 
 

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