Cider-Brined-and-Glazed Turkey

Name: Cider-Brined-and-Glazed Turkey
Total time: 30 h 15 min
Yield: 12 servings
Ingredients: 4 quarts apple cider; 1½ cups kosher salt; ¼ cup whole allspice; 8 leaves bay leaves; 4 quarts cold water; 1 whole turkey; 2 cups low-salt chicken broth; ½ whole onion; 1 stalk celery; 8 leaves fresh sage leaves; 2 cups apple cider; ½ cup unsalted butter; 8 cups stuffing; 3 tablespoons all purpose flour; 2 tablespoons fresh sage leaves; ¼ cup applejack brandy; ¼ cup whipping cream

A succulent holiday turkey brined in apple cider and aromatic spices, then glazed to perfection with a cider-butter mixture. Served with a rich sage-infused gravy made from the pan drippings.

12 servings

30 hr 15 min

Published October 4, 2025

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Ingredients

•4 quarts apple cider
•1½ cups kosher salt
•¼ cup whole allspice
•8 leaves bay leaves
•4 quarts cold water
•1 whole turkey
•2 cups low-salt chicken broth
•½ whole onion
•1 stalk celery
•8 leaves fresh sage leaves
•2 cups apple cider
•½ cup unsalted butter
•8 cups stuffing
•3 tablespoons all purpose flour
•2 tablespoons fresh sage leaves
•¼ cup applejack brandy
•¼ cup whipping cream

Cooking Instructions

1.
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
720 min
2.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
720 min
3.
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
30 min
4.
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
15 min
5.
Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
15 min
6.
Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
300 min
7.
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.
15 min

Ingredients

•4 quarts apple cider

•1½ cups kosher salt

•¼ cup whole allspice

•8 leaves bay leaves

•4 quarts cold water

•1 whole turkey

•2 cups low-salt chicken broth

•½ whole onion

•1 stalk celery

•8 leaves fresh sage leaves

•2 cups apple cider

•½ cup unsalted butter

•8 cups stuffing

•3 tablespoons all purpose flour

•2 tablespoons fresh sage leaves

•¼ cup applejack brandy

•¼ cup whipping cream

Cooking Instructions

Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.

720 min

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

720 min

Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

30 min

Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

15 min

Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

15 min

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

300 min

Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

15 min