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

READY IN: 24hrs
Recipe by Chef by Chance

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.

Top Review by French Tart

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:-)

Ingredients Nutrition


  1. Combine the first 7 ingredients in a large stockpot/roasting pan and heat over medium-heat until salt is dissolved. Cool completely.
  2. Remove giblets from the turkey and place turkey into stockpot. Turn to coat, cover, and refrigerate for 24 hours, turning occasionally.
  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. 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. Let stand 30 minutes. Remove skin.
  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. 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. 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. Stir in black pepper.

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