Brined Maple Turkey with Cream Gravy  

(adapted from Cooking Light)

"Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have time and refrigerator space, the brining procedure is worthwhile."

Brine:

8 qts water

3/4 C kosher salt

3/4 C maple syrup

3 T black peppercorns        

8 crushed garlic cloves   

1 lemon, thinly sliced

Turkey:

1 turkey

1C cola

1/2 C pure maple syrup

2T minced thyme (I used ground)

1T dried sage

1T poultry seasoning

1/2 tsp black pepper

4 chopped/smashed garlic cloves

2 onions quartered

Gravy:

1 can condensed chicken broth

1C whole milk

2T cornstarch

1/4 tsp salt

1/4 tsp black pepper

1.       Combine brine ingredients in an extra-large stockpot ( I used one of my canning vats), stirring until salt dissolves.  Remove giblets and neck, rinse turkey, and pat dry.  Trim excess fat.  Add turkey to pot, turning to coat.  If you can find a large enough zip bag/brining bag, that’s what I would place the turkey and brine into, then into the x-large pot.  I’ve also seen people use a cooler for brining but be sure that the turkey is totally submerged into the brine liquid.  Cover and refrigerate 12-24 hours.  If using a cooler and the turkey is in a sealed bag then you could surround it with ice instead of desperately trying to find space in your frig.

2.       Preheat oven to 375°.

3.       Bring cola (I used Coke) and 1/2 C. syrup to a boil in small saucepan.  Cook 1 minute. Remove, set it aside - it will cool down enough by the time you need it.

4.       Combine thyme, sage, seasoning, and pepper.  Remove turkey from brine and pat dry.  Loosen skin.  Loosen skin just a bit (but okay if forget).  Rub thyme mixture over meat & sprinkle inside body cavity.  Place onions and garlic cloves in cavity.  Lift wing tips up and over back; tuck under turkey.

5.       Place on a broiler pan coated with cooking spray – I use one of those turkey pans with the V-rack.  Insert meat thermometer – I don’t like leaving a thermometer in the turkey so I just checked it after the suggested time.  Bake at 375° for 45 minutes. 

6.     Pour cola mixture over turkey.  Cover with foil.  Bake an addition 1-3/4 hours or until thermometer registers 180.  Remove from pan, reserving drippings for gravy.  Cover loosely and let stand 10 minutes.  Discard skin. 

My 15# turkey took the 45 minutes PLUS 2 1/4 hours.  I stopped at 170°, lightly covered the turkey, and let it rest for 30 minutes (I hate carving a hot turkey).

7.       The recipe says, “While turkey bakes, combine reserved giblet and neck & the broth in a saucepan.  Bring to a boil.  Cover, reduce heat, and simmer 45 minutes.  Strain through a colander into a bowl.  Discard solids.”  I had used all the giblets and necks (got an extra neck in one of the turkeys, maybe it was a 2-headed one?) on another gravy recipe, so I strained the liquid in the pan to remove any solids, then added one can of condensed chicken broth to the strained liquid, 1 cup of milk, salt/pepper, and brought to a boil.  I made a slurry with about 1/4C of cornstarch and a little water.  I whisked the liquids together and brought it back to a boil and cooked it at least 1 minute until thickened. 

If I still had had the giblets, etc I would have cooked/boiled them as stated, drained that liquid, drained the liquid from the pan, added them together, and then made the gravy.  OR, I would have cooked them in water and made a separate "regular" gravy for those who like a more traditional gravy.

6oz of turkey plus 1/4 cup gravy is about 375 calories, 25% fat.