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

Herb butter and gravy

• 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

Roasting

• 2 large Granny Smith apples, quartered, cored
• 2 large onions, quartered

• 1 cup apple cider

Description

Brining The Turkey In The Refrigerator For Two Days Ensures An Incredibly Moist Result. We Do Not Recommend Stuffing Brined Turkeys Because The...

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