From DHaire's files
(Optional) - Discard giblets from turkey; reserve neck for gravy.
Turkey
In large pot, stir boiling water with brown sugar to dissolve; stir in cider to cool. Add turkey, breast side down. 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. Mix melted butter with mustard and brush 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 DegF oven, basting occasionally and tenting with foil if browning too quickly, until instant-read thermometer inserted into thickest part of breast reads 170 DegF and juices run clear when turkey is pierced, 3 1/2 to 4 hours. Transfer to serving platter and tent with foil; let stand for 15 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 into warmed gravy boat. Serve with turkey.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 179 | ||
Calories from Fat: 36 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.7mg | 3 % | |
Sodium 132.5mg | 5 % | |
Potassium 208.1mg | 5 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 35g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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