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:-)
- 5 quarts water
- 3⁄4 cup kosher salt, plus
- 2 tablespoons kosher salt
- 1 1⁄2 cups fresh ginger, thinly sliced
- 2 tablespoons whole cloves, coarsely crushed
- 2 tablespoons cardamom pods, coarsely crushed
- 2 tablespoons whole allspice, coarsely crushed
- 2 tablespoons black peppercorns, coarsely crushed
- 12 lbs turkey
- 14 ounces low-sodium low-fat chicken broth
- 1 1⁄2 cups apple cider
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon ground pepper
Directions See How It's Made
- Combine the first 7 ingredients in a large stockpot/roasting pan and heat over medium-heat until salt is dissolved. Cool completely.
- Remove giblets from the turkey and place turkey into stockpot. Turn to coat, cover, and refrigerate for 24 hours, turning occasionally.
- 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.
- 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.
- Let stand 30 minutes. Remove skin.
- 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.
- 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.
- 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.
- Stir in black pepper.