Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apple Cider-Brined Turkey With Savory Herb Gravy Recipe
    Lost? Site Map

    Apple Cider-Brined Turkey With Savory Herb Gravy

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    tasmith1's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    Remaining ingredients

    Savory Herb Gravy


    1. 1
      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.
    2. 2
      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.
    3. 3
      Preheat oven to 500 degrees:.
    4. 4
      Remove turkey from bags and discard bring, 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 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 butter; sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Bake at 500% for 30 minutes.
    5. 5
      Reduce oven temperature to 350 degrees.
    6. 6
      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 degrees for 1 hour 15 minutes or until a thermometer inserted into meat party of thigh registers 170 degrees. Remove turkey from oven; let stand20 minutes. Reserve pan drippings for Savory Herb Gravy.
    7. 7
      Directions for Gravy:.
    8. 8
      Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hours). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely.Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
    9. 9
      Strain the reserved turkey drippings throug a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
    10. 10
      Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

    Ratings & Reviews:

    • on January 07, 2010


      Moist and delicous!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2009


      This is the recipe I have been using for more than 10 years. I get rave reviews from family and guests every time I serve it. A note: when this turkey is cooking it does not smell like like unbrined turkey. The first time I made this recipe while it was cooking I thought I had ruined the turkey and thought it would taste "cidery" but it tastes wonderful tender and juicy with subtle flavors added from the brine. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apple Cider-Brined Turkey With Savory Herb Gravy

    Serving Size: 1 (5927 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 594.2
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 7.6 g
    Cholesterol 24.4 mg
    Sodium 31978.1 mg
    Total Carbohydrate 116.2 g
    Dietary Fiber 14.0 g
    Sugars 68.8 g
    Protein 9.5 g

    The following items or measurements are not included:



    sage leaves


    fresh thyme sprigs

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes