Even though I should be an old pro at cooking Thanksgiving dinner by now, I still tend to get a little nervous about it!  There is a lot to keep track of, and roasting a turkey and making gravy is no joke!  It’s a big deal and you want it to be awesome and memorable.

I always start planning my menu weeks ahead, and I have different recipes all over the place, cluttering up my kitchen and my brain, and I get myself all confused, referring from this magazine to that cookbook, what needs to be done two days before, one day before, day of… AACK!

In this post I’m going to share with you my favorite roast turkey recipe, and the gravy I like to make along with it.  Cider Brined and Glazed Turkey, with Apple Cider Gravy!  How yummy does that sound?  And I’m going to break it down, how to do it, day by day.  I’m not actually preparing this recipe for another week, so there aren’t any pretty food shots.  But, to keep things interesting, I’ve sprinkled in some cute and comfy outfit ideas, perfect for Thanksgiving day!  You are going to wow your friends and family with the most mouthwatering feast, and look fabulous the whole time!

Evergreen and Gorgeous

Now let’s get cracking on the food!  If you are going to be using a frozen bird, put it in the fridge on the Friday before Thanksgiving.  That way you’ll have four days to defrost it. (That mother takes a long time to thaw!  Figure 24 hours for every five pounds, and I usually do a 20-pound bird for about 12-15 people.)  If you are using a fresh bird, shop on Monday.  Brining can begin on Tuesday.

About brining: Brining a turkey requires a little extra effort and prep time, but it guarantees the most moist and flavorful result.  It is so worth the extra step to know that your turkey is going to be everything everyone’s heart desires!  This brine has just enough warm spice and sweet fall apple flavor to be interesting, but not so much as to put off the traditionalists.

Cider Brine
(from Bon Appetit November 2005)
“Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe.”

4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water

Simmer one quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often.  Cool completely.  Add remaining three quarts cider and four quarts water.

On Tuesday late afternoon/evening, take your (thawed or fresh) turkey and remove the giblets from the neck cavity.  Set the neck aside in the fridge ’cause that’s good shtuff for making gravy.  We’ll get to that in a bit.  For now, just place the turkey in a big brining baggie with a zip top, and pour the cold brine over it.  Seal it up and chill it overnight.  My fridge is always packed full of all the side dish and desserty stuff, so I put it on ice in the beer cooler.

Now go get some rest!  You’re going to need your strength.

Chevr-On Pointe

On Wednesday morning, take the turkey out of the brine and rinse it off.  The brine has done it’s job and should now be discarded.  Line your roasting pan with paper towels and lay the turkey on top, uncovered, nestling the whole thing back in the cooler or fridge.

While the turkey rests, you can get started on the glaze and gravy base.

Cider Glaze
(from Bon Appetit November 2005)

2 cups apple cider
1/2 cup (1 stick) unsalted butter

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

Once it’s cooled off I just seal it into a container and keep it in the fridge until Thanksgiving day.  Easy!

Now for a head start on the gravy…

Apple Cider Gravy Base
(from Bon Appetit November 2004)

1 tablespoon butter
1 turkey neck
1 pound onions, coarsely chopped
3 cups coarsely chopped celery
2 bay leaves
4 whole cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apple cider
3 cups low-salt chicken broth
1 8-ounce Granny Smith apple, finely chopped (including core and peel)
2 tablespoons honey
2 tablespoons apple cider vinegar

Melt butter in heavy large pot over medium-high heat.  Add the turkey neck; saute 10 minutes.  Add onions, celery, and bay leaves; saute until onions are soft, about 8 minutes.  Add cloves, salt, pepper, cinnamon, and nutmeg; stir 10 seconds.  Add cider, broth, and apple; bring to a boil.  Reduce heat to low; simmer uncovered 45 minutes, stirring occasionally.  Strain stock into medium saucepan.  Discard solids.  Stir honey and vinegar into gravy base.  Cool slightly.  Refrigerate uncovered until cold, then cover and keep chilled.

You are so on it!  Now go put your feet up until Thursday!

Cranberry Sassy

Yay, it’s Thanksgiving now!  Get your butt in that cute outfit you picked out, slap on your apron, and get in the kitchen!

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

Roast turkey one hour. Brush with some of that gorgeous cider glaze. Roast until beginning to brown, about one hour. Cover with foil. Roast until a probe thermometer inserted into the thickest part of the thigh registers 175 degrees, brushing with glaze every 30 minutes and adding up to one cup water to pan if drippings begin to burn, about three hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes before carving.

While the turkey rests, make the gravy.  Pour the pan juices into a large measuring cup. Spoon fat off the top of pan juices and discard. Return the pan juices to the roasting pan and add the gravy base from yesterday. Place roasting pan over two burners and bring the gravy to a boil. Reduce heat to medium-low and simmer until gravy is reduced to 3 1/4 cups, stirring occasionally and scraping up any browned bits, about 15 minutes. Season gravy to taste with salt and pepper. Strain the gravy into bowl.

Now go sit your self down and enjoy that meal!  You did it, girl, Cider Brined and Glazed Roast Turkey with Cider Gravy!  And looked cute the whole time!  Give yourself a pat on the back and an extra-thick slice of pumpkin pie.