Name: Herb-Roasted Turkey with Apple Cider Gravy
Yield: Makes10 servings
Ingredients: 8 quarts cold water; 2 cups coarse kosher salt; 8 large fresh or dried bay leaves; 2 tablespoons black peppercorns; 2 tablespoons whole allspice; 1 16- to 17-pound turkey; giblets removed, neck reserved; 3 tablespoons minced fresh Italian parsley; 3 tablespoons minced fresh thyme; 3 tablespoons minced fresh sage; 3 tablespoons minced fresh marjoram; 1 teaspoon minced fresh rosemary; 1 teaspoon ground nutmeg; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 4 cups low-salt chicken broth; 2 cups apple cider; 3 tablespoons all purpose flour; 1/2 cup whipping cream; 2 tablespoons Calvados (apple brandy) or other brandy; 2 large Granny Smith apples, quartered, cored; 2 large onions, quartered; 1 cup apple cider

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Herb-Roasted Turkey with Apple Cider GravyBrian Leatart

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

Recipe notes

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