Glazed Turkey, Pre Brined with Cider


Delicious Glazed Turkey, Pre Brined with Cider ………………..

Serves 12 – 14



For the brine:

Place 1 litre of the cider with the salt, allspice, and bay leaves in a large saucepan, bring to the boil and simmer for 5 minutes, stirring often. Cool completely. Add the remaining 3 litres of cider and 4 litres of water. Place the turkey in the brine. Cover and refrigerate overnight.

Drain the turkey and rinse. Arrange on several layers of kitchen paper in a roasting dish. Refrigerate uncovered overnight.

For the glaze:

Boil the cider in a saucepan until reduced to approximately 55ml – this should take about 15 minutes. Whisk in the butter and then cool fully.

Preheat the oven to 180°C / Gas 4. Remove the kitchen paper from the roasting dish. Dry the neck cavity of the turkey and stuff gently with the stuffing. Place the turkey in roasting dish, tucking the wings under and loosely tying the legs together.

Weigh the turkey with the stuffing inside (if possible – otherwise, take a good guess at the weight of the stuffing and add to the weight of the turkey to reach the total weight of the turkey)

When roasting the turkey, allow 20 minutes per 500g and an additional 20 minutes.  So roast the turkey, basting regularly with the glaze.  If the turkey is browning strongly on top, cover with foil.  The turkey is cooked when a meat thermometer inserted into thickest part of thigh registers 74°C.  Add water to the roasting dish from time to time, if it appears that the base is burning. When ready, transfer the turkey to a serving plate and cover with foil. Let it stand for 30 minutes.

For the gravy: Pour the juices from the roasting dish into large measuring cup (or mais grais). Spoon off the fat, reserving 6 tablespoons of fat and degreased juices. Pour 2 cups of water onto the roasting tray and bring to the boil, scraping up the brown bits. Combine the flour, sage leaves, and reserved 3 tablespoons of fat in a saucepan. Stir over a medium heat for 1 minute. Whisk in all the juices Add the brandy and cream and boil until the gravy thickens slightly, whisking constantly. Season with salt and pepper. Strain into a sauceboat. Serve.

Fine foodCatherine FulvioGood living