This is the ultimate turkey & gravy recipe. A bold statement, I know. But this turkey and gravy combination changed the way I felt about turkey 18 years ago. And this cider brined turkey with cider herb gravy has graced our holiday tables every year since…
My aunt Susie was never allowed to host holiday dinners because she was never on time. Every year the family would tell her that our holiday dinners would start several hours earlier than scheduled. It was all a ruse of course, an attempt to get her to show up even slightly close to on time. But alas, it never worked. Aunt Susie was perpetually late, but whatever food she eventually showed up with was always delicious. Hands down, Aunt Susie is the best cook on my mother’s side of the family. But it wasn’t until Thanksgiving 2003 that I finally got to enjoy a full holiday dinner made by her. And it was there, in her cozy little cabin, that I first experienced the greatness of this cider brined turkey with cider herb gravy.
THE BEST TURKEY IS CIDER BRINED
Wet-brining came into popularity in the early 2000’s and started falling out of popularity about 10 years later. Many have come along over the years to discredit wet-brining, however, this article from Food52’s Emma La Perruque confirms, wet-brining does, indeed, produce a superior tasting turkey. This article just confirmed what I already knew for all of these years, but I felt it was important to share this evidence to support the bold claims that I make about our cider brined turkey recipe ;)
While there are many recipes for wet-brining, this cider version is really incredible. Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical brine recipe. And while the flavor of cider in the final turkey is subtle, it really sets this turkey apart.
THE GREATEST GRAVY
Now, you can’t have a perfect turkey without the perfect gravy. This cider herb gravy is the greatest gravy for turkey my friends. And it has stolen the hearts of many guests we’ve had the honor of serving. Gravy is the finishing touch to the turkey, the mashed potatoes and, of course, the perfect dipping companion to soft dinner rolls. Ever since this cider herb gravy was introduced to our taste buds, we cannot have Thanksgiving without it, it’s that good.
GIVE YOUR TURKEY A BUTTER BLANKET FOR THE PERFECT GOLDEN SKIN
Now, this is the one step that my Aunt Susie did not utilize for her turkey because she cooked her bird in a smoker. But I absolutely advocate using this butter soaked cheesecloth method for roasting your turkey in the oven. It allows you to achieve perfectly golden skin while also keeping the turkey breast nice and moist. I can thank my friend Ciro for introducing me to this tip! It may seem *extra, but trust my friends, you’ve already wet-brined your bird, it deserves a butter blanket too.
CIDER BRINED TURKEY WITH CIDER HERB GRAVY SCHEDULE
Back to the life-changing Thanksgiving dinner at Aunt Susie’s little mountain cabin. Even though we ate at her house, dinner was still late (lol). But is was absolutely worth the wait! Now, if you don’t want to be late like Aunt Susie, you simply need to follow this timeline and your main attractions will be ready on time (adjusting according to your personal holiday schedule):
- TUESDAY: make gravy base
- TUESDAY EVENING: brine turkey
- WEDNESDAY EVENING: remove turkey from brine and refrigerate overnight.
- THANKSGIVING DAY 9am: remove turkey from refrigerator to sit at room temperature before roasting
- 10am: pre-heat oven & prepare turkey for roasting
- 11am: begin roasting turkey
- 3-5pm: the turkey will need 13 minutes per pound when roasted at 350F (about 3.5 hours for a 16-17 pound bird for example). When turkey is done roasting, cover with foil and let stand for 30 minutes. Prepare the gravy while the turkey rests.
In conclusion, I feel that I have made a strong case for you to adopt this cider brined turkey with cider herb gravy as your Thanksgiving or holiday standby recipe. And if you try this recipe please leave a comment to share what you & your guests think of it :)
CIDER BRINED TURKEY WITH CIDER HERB GRAVY
Notes
TOTAL ROASTING TIME: your turkey will need 13 minutes per pound when roasted at 350°F (about 3.5 hours total for a 16-17 pound bird). Adjust total roasting time needed according to your turkey weight. The deepest part of the thigh should register 175-180°F on a meat thermometer after resting.
Ingredients
FOR THE CIDER BRINE:
- 3 quarts apple cider, divided
- 1 1/2 cups kosher salt
- 1/4 cup whole allspice
- 8 bay leaves
- 4 quarts cold water
- (1) 16-20 pound turkey (neck and gizzard reserved)
FOR THE GRAVY:
- 2 tablespoons minced fresh Italian parsley
- 2 tablespoons minced fresh thyme
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh marjoram
- 1 teaspoon minced fresh rosemary
- 1 teaspoon ground nutmeg
- 1/4 cup unsalted butter
- 4 cups chicken broth
- 2 cups apple cider
- 1/4 cup all purpose flour
- 1/2 cup whipping cream
- 2 tablespoons Calvados (apple brandy) or other brandy
FOR ROASTING:
- 2 sticks unsalted butter
- 2 yd cheesecloth
- 2 large Granny Smith apples, quartered
- 2 large onions, quartered
- 1 cup chicken broth
- 1 cup apple cider
Instructions
FOR THE BRINE:
- Line extra-large pot with two 13-gallon plastic bags, 1 inside the other (or use a brining bag). Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot for 5 minutes, stirring until salt dissolves. Remove from heat, add remaining 2 quarts cider and 4 quarts water. Pour brine into plastic bag. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot for at least 18 hours and up to 20 hours.
- Next day: Line a large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
FOR THE GRAVY:
- Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base, cover & chill. (Gravy base can be made 2 days ahead.)
FOR ROASTING:
- Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan along with 1 cup of broth.
- Fold a 2 yd. piece of cheesecloth to create a 4 layer rectangle. Dampen the cloth with water & wring out. Melt two sticks of butter and then submerge the cloth in the melted butter, making sure it is completely saturated. Drape over the top of the turkey, covering it completely.
- Roast turkey for 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey, basting every 30 minutes with pan juices for anther 1 1/2 hours. Very gently remove the cheesecloth from the turkey, taking care not to tear the skin. Baste turkey one more time, then return the turkey to the oven and roast until a thermometer inserted in the thickest part of a thigh measures 170 degrees F, about another 30-45 minutes.
- When done roasting, transfer turkey to a platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
- Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper. Serve turkey with gravy.
SIDE DISHES TO ACCOMPANY THIS TURKEY & GRAVY:
- BUTTERED PEAS WITH LEEKS & MINT
- ROASTED HONEYNUT SQUASH WITH HALLOUMI & SAGE
- PERFECT PUMPKIN MOUSSE PIE
If you need more help building your Thanksgiving menu, my friends at SideChef created a super convenient menu builder that includes lots of Thanksgiving recipes, including some of mine :). Just select the recipes you’d like to add and receive a personalized menu for the big event that you can also check out with on Walmart.com. Get ingredients for your menu delivered to your doorstep or through Walmart delivery or store pickup.
We serve two turkeys on Thanksgiving, one deep fried the other smoked which we always wet brine. A long time ago we used a similar cider brine, I’d forgotten about it but remember loving it. Definitely plan on using your recipe this year! Hope you have a delicious Thanksgiving Bella!
Amazing! My Aunt Susie actually smoked this turkey and it is most excellent this way! I am so honored that you plan on using my recipe this year! Sending you love Carolyn <3