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    You are in: Home / Recipes / Brined Maple Turkey With Cream Gravy Recipe
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    Brined Maple Turkey With Cream Gravy

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 40 mins

    40 mins

    24 hrs

    greysangel's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Brine

    Turkey

    Gravy

    Directions:

    1. 1
      Directions:.
    2. 2
      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.
    3. 3
      To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
    4. 4
      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.
    5. 5
      Preheat oven to 375 degrees.
    6. 6
      Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.
    10. 10
      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).
    11. 11
      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.
    12. 12
      Strain gravy through a sieve into a bowl; discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

    Ratings & Reviews:

    • on May 12, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2006

      35

      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!

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

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    Nutritional Facts for Brined Maple Turkey With Cream Gravy

    Serving Size: 1 (1207 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 700.1
     
    Calories from Fat 258
    36%
    Total Fat 28.7 g
    44%
    Saturated Fat 8.3 g
    41%
    Cholesterol 229.0 mg
    76%
    Sodium 8122.5 mg
    338%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 1.2 g
    5%
    Sugars 24.0 g
    96%
    Protein 74.5 g
    149%

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