Apple and Herb Brined Turkey with Cider Gravy
Apple and Herb Brined Turkey with Cider Gravy has been on my family's dinner table since we were a young party of 3. Brining my bird in a salty, sweet, apple cider and herb concoction for days before roasting keeps my turkey moist and delicious. The Cider gravy is like a cherry on top, with distinct apple notes infused with roasting juices, herbs, and aromatics. I'm so excited to share my recipe for our Thanksgiving Turkey, I do hope you give it a try!!
Ingredients
Turkey Brine
- 6 quarts water
- 1 quart apple cider
- 2 cups kosher salt
- 1/3 cup granulated sugar
- 1 large onion roughly chopped
- 3 ribs celery quartered
- 1 head garlic cut in 1/2 equatorially
- 5 bay leaves
- 1 cinnamon stick
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh sage
Cider Gravy
- 1 quart chicken stock divided
- 2 cups apple cider divided
- 4 tbsp butter
- ½ cup all-purpose flour more if needed
- 1 large onion quartered
- 2 ribs celery roughly chopped
- 2 carrots rough chopped
- 2 Granny Smith apples roughly chopped
- 1 bunch thyme tied together
- 4 cloves garlic smashed
- 6 bay leaves
- 1 cinnamon stick
Turkey
- 14-16 lb organic fresh, free range turkey
- ½ onion quartered
- ½ lemon quartered
- ½ apple
- 2 sprigs thyme, plus 1 tablespoon chopped leaves
- 2 sprigs sage, plus 1 tablespoon chopped leaves
- 8 tbsp unsalted butter melted
- 2 tsp paprika
- 1½ tbsp kosher salt
- 1 tbsp black pepper
Instructions
Brine Turkey and Prep Turkey
- To brine the turkey: Combine all of the ingredients for the brine in a large container.Remove the neck and giblets from the turkey and add the turkey and let it brine in the refrigerator for 24 hours.
- To prepare the turkey for cooking, done 24 hours before roasting: Pat the turkey very dry with paper towels, inside and out. Salt and pepper the cavity and then stuff the cavity with the onion, lemon, and sage and thyme sprigs. In the neck cavity place 1/2 apple with the rounded side facing out—helps buffer the breast against heat and protects it from overcooking. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
- Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in the bottom of roasting pan. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED.
Roast Turkey
- When ready to begin, remove from refrigerator and let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Melt the butter in a small saucepan over low heat; whisk in the paprika, salt, pepper, chopped sage and thyme. Let the herb and paprika butter cool slightly, then brush all over the turkey. Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan.
- Loosely cover the bird with aluminum foil, shiny side out (to deflect heat) at the very beginning. Tenting with foil keeps the skin from getting too dark too soon. Remove the foil about halfway through cooking to let the skin brown.
- Transfer to the oven and roast 1 hour. After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, (about 17 minutes per pound)
- Transfer the turkey to a cutting board, tent with aluminum foil and let rest 30 minutes before carving; reserve the drippings for the gravy.
Make Gravy
- Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies.
- Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock, and reserved strained drippings from pan.
- Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
Tried this recipe?Let us know how it was!
