Cider-Brined Turkey With Gravy Cider-Brined Turkey With Gravy

Image: Yvonne Duivenvoorden | Food Styling: Lucie Richard | Prop Styling: Catherine Doherty

Brining marinates to the bone, ensuring a juicy turkey every time. We've created a lower-sodium brining option by replacing salted water with apple cider.

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: October 2011




Discard giblets from turkey; reserve neck for gravy.

In stockpot, stir 1 cup boiling water with sugar to dissolve; stir in cider to cool. Add turkey, breast side down.

With rolling pin or heavy saucepan, pound thyme, rosemary and garlic until crushed. Add to pot along with bay leaves, onion and enough cold water to cover. Cover and refrigerate for 24 hours. Remove turkey from brine; pat dry.

Tie legs together with kitchen string; tuck wings under back. Brush butter all over turkey; sprinkle with salt and pepper. Cut neck in half; place in roasting pan. Set turkey, breast side up, on rack in pan.

Roast in 325°F (160°C) oven, basting occasionally and tenting with foil if browning too quickly, until digital rapid-read thermometer inserted into thickest part of thigh reads 185°F (85°C), 3-1/2 to 4 hours. Transfer to serving platter and tent with foil; let stand for at least 15 minutes or for up to 30 minutes before carving.

Gravy: Discard neck from pan. Drain off all but 2 tbsp fat. Cook for 1 minute over medium heat, scraping up browned bits. Sprinkle with flour; cook, stirring, for 2 minutes. Whisk in broth, 1/2 cup water and vinegar; bring to boil, stirring. Reduce heat and simmer until thickened, about 3 minutes. Strain through sieve. Serve with turkey.

Nutritional facts Per each of 14 servings: about

  • Sodium 428 mg
  • Protein 43 g
  • Calories 323.0
  • Total fat 12 g
  • Potassium 621 mg
  • Cholesterol 121 mg
  • Saturated fat 5 g
  • Total carbohydrate 8 g


  • Iron 21.0
  • Folate 8.0
  • Calcium 4.0
  • Vitamin A 3.0
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Cider-Brined Turkey With Gravy