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    You are in: Home / Recipes / Spice-Brined Turkey With Cider Pan Gravy (Cooking Light) Recipe
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    Spice-Brined Turkey With Cider Pan Gravy (Cooking Light)

    Spice-Brined Turkey With Cider Pan Gravy (Cooking Light). Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs

    24 hrs

    0 mins

    Chef by Chance's Note:

    This is a very flavorful and moist turkey. This turkey brines overnight and I showed that time in the prep time. I used 1 cup of the brine instead of broth in the roasting pan.

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    Units: US | Metric


    1. 1
      Combine the first 7 ingredients in a large stockpot/roasting pan and heat over medium-heat until salt is dissolved. Cool completely.
    2. 2
      Remove giblets from the turkey and place turkey into stockpot. Turn to coat, cover, and refrigerate for 24 hours, turning occasionally.
    3. 3
      Preheat oven to 450°F Rinse turkey and pat dry. Pour 1 cup of broth into roasting pan, place turkey breast up and bake for 30 minutes.
    4. 4
      Reduce oven to 350°F and continue to cook for 1 1/2 hours until thermometer placed in the meaty part of the thigh registers 165°F.
    5. 5
      Let stand 30 minutes. Remove skin.
    6. 6
      Place a ziplock bag inside a 2 cup measure. Pour drippings into the bag. Let stand for 10 minutes so the fat will rise to the top.
    7. 7
      Seal bag and snip off a corner of the bag. Drain the drippings into a measuring cup, stopping before reaching the fat layer. Reserve 1 tbsp of the fat.
    8. 8
      Combine the drippings, remaining broth, and cider in a small bowl. Place roasting pan on stove top over medium heat, scraping to loosen the browned bits. Add flour and reserved fat to pan, cook 1 minute stirring frequently. Slowly add broth mixture, stirring with a whisk. Cook until thickened, about 4 minutes.
    9. 9
      Stir in black pepper.

    Ratings & Reviews:

    • on January 18, 2009


      A very nice recipe and one which worked well with a large chicken I had! I am not yet convinced about brining, it is not what we tend to do in Europe, and I found the chicken skin a little salty - I did try some of the skin (even though I am on a low fat diet) as it was crispy, my favourite bit! I am sure that I did not rinse it off properly, but I am willing to try this lovely recipe again at Easter time, with a turkey! I obviously reduced the brine to suit the weight of my chicken, which was 4 lbs; so I made a third of the brine. The cider sauce/gravy was DELICIOUS however, the best part of the dish! We all loved it, and all the sauce was finished before the chicken was eaten! I served this with fresh broccoli, carrots and steamed potatoes for Sunday lunch today.......a LOVELY recipe, thanks! Made for the Comfort Cafe and my Cider theme! FT:-)

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    Nutritional Facts for Spice-Brined Turkey With Cider Pan Gravy (Cooking Light)

    Serving Size: 1 (918 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 792.9
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 10.7 g
    Cholesterol 308.7 mg
    Sodium 8556.1 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 4.2 g
    Sugars 0.2 g
    Protein 94.2 g

    The following items or measurements are not included:

    cardamom pods

    low-sodium low-fat chicken broth

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