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This appeared in Cooking Light's November 2002 issue...one of my all time favorite Cooking Light issues (2002 was a particularly spectacular year for CL). This turkey is moist, juicy and incredibly flavorful. Don't let the cola stop you!
- 8 quarts water
- 3⁄4 cup kosher salt
- 3⁄4 cup maple syrup
- 3 tablespoons black peppercorns
- 8 garlic cloves, crushed
- 1 lemon, thinly sliced
- 1 (12 lb) fresh whole turkey (or thawed frozen)
- 1 cup cola
- 1⁄2 cup maple syrup
- 2 tablespoons minced fresh thyme
- 1 tablespoon dried rubbed sage
- 1 tablespoon poultry seasoning
- 1⁄2 teaspoon black pepper
- 4 garlic cloves, chopped
- 2 onions, quartered
- cooking spray
- 14 1⁄2 ounces homemade chicken broth or 1 (14 1/2 ounce) can fat-free low-sodium chicken broth
- 1 cup whole milk
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have the time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
- To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
- To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
- Preheat oven to 375 degrees.
- Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
- Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
- Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375 degrees for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180 degrees. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
- To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
- Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
- Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
- Strain gravy through a sieve into a bowl; discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
I've made this turkey recipe every year for 6 or 7 years for my family's Thanksgiving. They insist! It's the best turkey any of us have ever had. Thanks for posting it on here for easy access!
OK - I know this got 5 stars from EVERYONE on Cooking Light's website, but I don't know why. This was my first time using a brine. In the past I've always just used a Reynold's bag with some honey and butter. Honestly - this recipe didn't taste much different. No noticeable difference in the juicey-ness or tenderness. I will admit that based on the reviews on Cooking Light, I didn't make the gravy. I brined per the recipe, then made the turkey per the second step, and then cooked it in a bag. So - a good turkey, but not worth the effort in my opinion. But thanks for sharing!