Brined turkey and savory herb gravy is just right for Thanksgiving

Today I’m printing a recipe for brined turkey and Savory Herb Gravy. The brining process takes 12 to 24 hours, starting with a thawed turkey, so if you want to try this, plan accordingly and add extra time to your preparations. Next week we will finish up with a couple of light dessert recipes.

Apple Cider-Brined Turkey
(calls for turkey-sized oven bags)

BRINE:
8 cups apple cider
1/2 cup kosher salt
2/3 cup sugar
1 tablespoons black peppercorns, coarsely crushed
1 tablespoon whole allspice, coarsely crushed
8 (1/8-inch thick) slices peeled fresh ginger root
6 whole cloves
2 bay leaves
1 (12-lb.) fresh or frozen turkey, thawed
2 oranges, quartered
6 cups ice

REMAINING INGREDIENTS:
4 garlic cloves
4 sage leaves
4 thyme sprigs
4 parsley sprigs
1 onion, quartered
1 (14-oz.) can fat-free, less-sodium chicken broth
2 tablespoons unsalted butter, melted and divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided

To prepare brine, combine first eight ingredients in a large saucepan; bring to a boil. Cook five minutes or until sugar and salt dissolve. Cool completely. Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water, pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate 12 to 24 hours, turning occasionally.
Preheat oven to 500 degrees. Remove turkey from bags, and discard brine, orange quarters and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion and broth in bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with one tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 salt. Bake at 500 degrees for 30 minutes. Reduce oven temperature to 350 degrees. Remove turkey from oven. Carefully turn turkey over (now breast side up) using tongs. Brush turkey breast with one tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 degrees for one hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170 degrees (make sure not to touch bone). Shield turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

Serves: 12 (6 oz. turkey and 3 tablespoons gravy)
Per serving: Calories: 338, Fat: 11.3g, Carb: 4.5g (includes turkey and gravy)
Source: Cooking Light Annual Recipes 2005

Savory Herb Gravy
(can be started the day before serving)

2 teaspoons vegetable oil
Reserved turkey neck and giblets
4 cups water
6 black peppercorns
4 parsley sprigs
2 thyme sprigs
1 yellow onion, unpeeled and quartered
1 carrot, cut into 2-inch pieces
1 celery stock, cut into 2-inch pieces
1 bay leaf
Reserved turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook five minutes, browning on all sides. Add water and next seven ingredients; bring to a boil. Reduce heat, and simmer until liquid is reduced to about one and 1/2 cups (about an hour). Strain through a colander into a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid. (If you are doing this the day before serving, stop here, cover and refrigerate.)
Strain reserved turkey drippings through a colander into a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard. Place flour in medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer five minutes or until slightly thickened.