Spice-Brined Turkey with Cider Pan Gravy

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


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

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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