Cider-Brined Roast Turkey

ACTIVE TIME: 1 hr.

TOTAL TIME: 3 hrs., 40 min. + overnight

SERVES: 12

An overnight brining is the easy secret to infuse your Thanksgiving bird with tons of flavor—and our maple syrup glaze guarantees it roasts up beautifully

2 qts. apple cider

4 (12 oz.) btles. ginger beer

1 cup kosher salt

1 cup packed dark brown sugar

4 sprigs fresh rosemary, crushed

8 cloves garlic, chopped

3 bay leaves

1 (12–14 lb.) turkey, thawed if frozen, neck reserved

1⁄4 cup pure maple syrup

2 Tbs. butter, at room temp.

1 Tbs. chopped fresh rosemary

1⁄3 cup all-purpose flour

1 (14.5 oz.) can chicken broth

1 Reserve 1⁄4 cup cider. In nonreactive container large enough to hold turkey and 8 qts. liquid, mix remaining cider with 4 qts. cold water and next 6 ingredients until salt and sugar dissolve. Add turkey and neck . If necessary, add additional water until turkey is covered. Cover; chill 15–24 hrs.

2 Heat oven to 350°F. Coat large roasting pan with cooking spray. In pot, mix reserved cider with maple syrup. Over medium-high heat, bring to boil; cook until thickened, 5 min. Cool; reserve. Drain turkey and neck. Rinse; pat dry. Place turkey and neck in pan; truss. Mix butter and rosemary; rub over turkey. Roast, basting occasionally with pan juices, until meat thermometer inserted into thickest part of thigh registers 170°F, about 21⁄2 hrs., brushing turkey with maple glaze during last 10 min. of cooking time. Transfer to platter; let stand 20 min. before carving.

3 Strain pan juices; skim fat. Mix flour and 1⁄2 cup broth until smooth. Add enough of remaining broth to pan juices to equal 21⁄2 cups; whisk in f lour mixture. Pour into roasting pan. Place over two burners set over medium-high heat; bring to boil, stirring. Cook, stirring until thickened, 5 min. Strain gravy. Serve with turkey.

Per serving: Cal. 480 Pro. 70g Carb. 10g Fiber 0g Sug. 6g Chol. 263mg Sod. 721mg Total fat: 16g Sat. 5g Trans. 0g