Herb-Roasted Turkey with Apple Cider Gravy - Restaurant Association of Nova Scotia

Name: Herb-Roasted Turkey with Apple Cider Gravy - Restaurant Association of Nova Scotia
Ingredients: 8 quarts cold water; 2 cups coarse kosher salt; 8 large fresh or dried bay leaves; 2 tablespoons black peppercorns; 2 tablespoons whole allspice; 1 16- to 17-pound turkey; giblets removed, neck reserved; 3 tablespoons minced fresh Italian parsley; 3 tablespoons minced fresh thyme; 3 tablespoons minced fresh sage; 3 tablespoons minced fresh marjoram; 1 teaspoon minced fresh rosemary; 1 teaspoon ground nutmeg; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 4 cups low-salt chicken broth; 2 cups apple cider; 3 tablespoons all purpose flour; 1/2 cup whipping cream; 2 tablespoons Calvados (apple brandy) or other brandy; 2 large Granny Smith apples, quartered, cored; 2 large onions, quartered; 1 cup apple cider

rans.ca

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make t

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