Spice-Brined Turkey with Cider Pan Gravy

Spice-Brined Turkey with Cider Pan Gravy
Photo by Becky Luigart-Stayner


  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons coarsely crushed black peppercorns
  • 5 quarts water
  • 2 tablespoons coarsely crushed cloves
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 ½ cups apple cider
  • 1 (12-pound) fresh or frozen turkey, thawed
  • + 5 more ingredients
    • ¾ cup plus 2 tablespoons kosher salt
    • 2 tablespoons coarsely crushed whole allspice
    • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
    • 1 ½ cups thinly sliced fresh ginger (about 6 ounces)
    • 2 tablespoons coarsely crushed cardamom pods

1. Combine first 7 ingredients in a large stockpot over medium-high heat. Cook until salt is dissolved. Remove pan from heat; cool completely. 2. Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with kitchen twine. Lift wing t...

View full recipe at My Recipes


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