Apple Cider Brined Roasted Turkey and Gravy | Schnucks
Apple Cider Brined Roasted Turkey and Gravy Apple Cider Brined Roasted Turkey and Gravy

Savor the flavors of Fall with this apple cider brined turkey recipe from Schnucks.

4H 4H 12
Nutrition facts: 561 21G 298MG 2353MG 7G 0G 77G
Ingredients: Instructions:

Apple Cider Brined Roasted Turkey and Gravy

Turkey

Savor the flavors of Fall with this apple cider brined turkey recipe from Schnucks.

4 H

12

Savor the flavors of Fall with this apple cider brined turkey recipe from Schnucks.

Ingredients

  • 8 cups apple cider, divided
  • 4 bay leaves
  • 1¼ cups plus 2 tsp salt, divided
  • 3 tbsp whole allspice
  • 1 Schnucks fresh of frozen turkey, thawed
  • 16 cups cold water
  • 48 oz less-sodium chicken broth, divided
  • 2 tsp ground black pepper
  • ½ cup Schnucks unsalted butter, melted
  • ½ cup Schnucks all-purpose flour
  • Instructions

    1. Prepare brine by heating 4 cups cider, bay leaves, 1¼ cups salt and allspice in saucepan over high heat; stir to dissolve salt. Remove from heat and let cool.
    2. Remove giblets, neck and liver from turkey. Place turkey in 3 gallon stainless steel stockpot or another suitable container. Pour cold water, remaining apple cider and cooled brine mixture over turkey. Place heavy plate on turkey to completely submerge in brine; refrigerate 12-14 hours.
    3. Preheat oven to 325°F. Remove turkey from stockpot; discard brine. Rinse turkey under cool running water and pat dry with paper towels. Place roasting rack in large, heavy metal roasting pan. Pour 1 cup broth in bottom of pan. Place turkey, breast side up, on rack; tuck wing tips under turkey to hold in place. Sprinkle turkey with pepper and remaining 2 teaspoons salt. Cover turkey loosely with aluminum foil.
    4. Roast turkey 1 hour; remove foil from turkey and baste with some melted butter. Continue basting every 30 minutes. Rotate pan halfway through roasting time. If turkey becomes too brown, re-cover loosely with aluminum foil. Roast turkey 2½ to 3 hours longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone. Transfer turkey to platter or cutting board. Cover loosely with aluminum foil to keep warm. (Internal temperature will rise 5°-10°F upon standing 15 minutes.)
    5. Meanwhile, remove rack from roasting pan. Place roasting pan with drippings across 2 burners over medium heat. With whisk, stir in flour; cook 3 minutes, stirring constantly. Slowly stir in remaining broth and heat to simmering, stirring to remove browned bits from bottom of pan. Simmer 8-10 minutes or until gravy thickens, stirring frequently.

    Nutrition Facts

    561 Calories Per Serving

    FAT: 21G

    SATURATED FAT: 9G

    CHOLESTEROL: 298MG

    SODIUM: 2353MG

    CARBOHYDRATES: 7G

    FIBER: 0G

    SUGARS: 3G

    PROTEIN: 77G

    X