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