Spice-Brined Turkey with Cider Pan Gravy

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


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

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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