Succulent Apple Cider-Brined Turkey with Herb-Infused Gravy

To prepare the brine, combine 8 cups of apple cider, kosher salt, sugar, black peppercorns, whole allspice, ginger slices, whole cloves, and bay leaves in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Allow to cook for 5 minutes until the sugar and salt dissolve completely. Remove from heat and let it cool completely.

Remove the turkey giblets and neck, and reserve them for making the gravy later. Rinse the turkey under cold water and pat it dry with paper towels. Trim any excess fat. Stuff the turkey’s cavity with the quartered oranges.

Place a turkey-sized oven bag inside a second bag for added thickness. Position these bags in a large stockpot and place the turkey inside the innermost bag. Pour the cooled cider brine over the turkey and add 6 cups of ice. Secure the bags tightly with twist ties and refrigerate for at least 12 to 24 hours, turning the turkey occasionally to ensure even brining.

Preheat your oven to 500°F (260°C). Once heated, carefully remove the turkey from the brine and discard the brine and orange quarters. Rinse the turkey again under cold water and pat it dry thoroughly.

Tuck the wing tips under the turkey’s back, and tie the legs together with kitchen twine. In a roasting pan, layer the bottom with garlic, sage, thyme, parsley, onion, and chicken broth. Place a roasting rack in the pan and position the turkey breast side down on the rack. Brush the turkey’s back with 1 tablespoon of melted butter, and sprinkle with ½ teaspoon of black pepper and ¼ teaspoon of salt. Bake in the preheated oven at 500°F (260°C) for 30 minutes.

After 30 minutes, reduce the oven temperature to 350°F (175°C). Carefully turn the turkey over (breast side up) using tongs. Brush the turkey breast with the remaining 1 tablespoon of melted butter and sprinkle with the remaining ½ teaspoon of black pepper and ¼ teaspoon of salt. Continue baking at 350°F (175°C) for 1 hour and 15 minutes, or until a meat thermometer inserted into the thigh registers 170°F (77°C). Once done, remove the turkey from the oven and let it rest for 20 minutes before carving, reserving the pan drippings for the gravy.

For the gravy, heat vegetable oil in a large saucepan over medium-high heat. Add the reserved turkey neck and giblets, cooking for 5 minutes until browned on all sides. Add 4 cups of water along with 6 black peppercorns, parsley sprigs, thyme sprigs, unpeeled onion quarters, carrot pieces, celery pieces, and 1 bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the liquid reduces to approximately 2½ cups. Strain the mixture through a colander over a bowl, reserving both the cooking liquid and the turkey neck. Discard the remaining solids and chill the cooking liquid completely. Once chilled, skim off the fat from the surface and discard it. Remove the meat from the neck and chop it finely; set it aside.

Strain the reserved turkey drippings through a colander over a shallow bowl, discarding any solids. Place the strained drippings in the freezer for about 20 minutes, then skim off the fat that rises to the top and discard.

In a medium saucepan, mix 3 tablespoons of all-purpose flour with ¼ cup of the reserved cooking liquid, whisking until smooth. Gradually add the remaining cooking liquid and the reserved turkey drippings. Season with salt and black pepper to taste. Bring the mixture to a boil while stirring frequently, then reduce the heat and let it simmer for 5 minutes or until slightly thickened. Serve warm over the carved turkey.