Apple Cider Brined Turkey With Savory Herb Gravy Recipe

How to Make Apple Cider Brined Turkey With Savory Herb Gravy

1. **Brining the Turkey:**
2. In a large saucepan, combine: 1 gallon apple cider, 1 cup kosher salt, 1/2 cup brown sugar, 2 tablespoons black peppercorns, 4 bay leaves, 2 teaspoons dried thyme, 2 oranges, quartered, 1 large onion, quartered.
3. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve completely.
4. Remove from heat and let cool completely.
5. Remove giblets and neck from turkey; reserve for gravy.
6. Rinse turkey thoroughly with cold water and pat completely dry.
7. Trim excess fat from the turkey.
8. Place the turkey in a large food-safe bag (or double bag it for extra protection).
9. Pour the cooled brine over the turkey, ensuring it's fully submerged.
10. Refrigerate for 12-24 hours, turning the bag occasionally.
11. **Roasting the Turkey:**
12. Preheat oven to 500°F (260°C).
13. Remove turkey from brine, discarding the brine and orange quarters.
14. Rinse turkey again and pat dry.
15. Place 4 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh thyme, 1 tablespoon fresh parsley, 1/2 cup chopped yellow onion and 1 cup chicken broth in the bottom of a roasting pan.
16. Place a roasting rack in the pan.
17. Place turkey breast-side down on the rack.
18. Brush the turkey back with 1 tablespoon melted butter.
19. Sprinkle with 1/2 teaspoon ground black pepper and 1/4 teaspoon salt.
20. Roast at 500°F for 30 minutes.
21. Reduce oven temperature to 350°F (175°C).
22. Carefully turn turkey breast-side up using tongs.
23. Brush the turkey breast with 1 tablespoon melted butter.
24. Sprinkle with 1/2 teaspoon ground black pepper and 1/4 teaspoon salt.
25. Roast at 350°F for 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 170°F (77°C).
26. Remove turkey from oven and let rest for 20 minutes before carving.
27. **Making the Savory Herb Gravy:**
28. While turkey rests, reserve pan drippings. In a large saucepan, heat 2 tablespoons vegetable oil over medium-high heat.
29. Add turkey neck and giblets; cook 5 minutes, browning on all sides.
30. Add 2 cups water, 2 tablespoons all-purpose flour, 2 tablespoons fresh sage, 1 tablespoon fresh thyme, 1 tablespoon fresh parsley,1 teaspoon salt and 1/2 teaspoon black pepper.
31. Bring to a boil; reduce heat and simmer until the liquid is reduced to about 2 1/2 cups.
32. Strain the mixture through a fine-mesh sieve, reserving the liquid and chopped neck meat. Discard solids.
33. Chill the cooking liquid completely. Skim off fat.
34. Chop turkey neck meat finely.
35. Strain the reserved turkey drippings through a fine-mesh sieve. Chill for 20 minutes; skim the fat.
36. Whisk together 1/4 cup of the reserved cooking liquid with 2 tablespoons flour until smooth.
37. Gradually whisk in the remaining cooking liquid and the strained drippings.
38. Bring to a boil, stirring constantly, until slightly thickened. Season to taste.