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Ingredients

• 1 gallon room-temperature water
• 2 cups kosher salt
• 2 cups maple syrup
• 2 Tbs. peppercorns
• 1 Tbs. juniper berries
• 1 Tbs. whole cloves
• 8 fresh thyme sprigs
• 4 fresh bay leaves
• 1 gallon ice water
• ; ;
• 1 fresh turkey, 10 to 12 lb., neck and giblets removed
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature
• 1 bunch fresh sage
• 1 yellow onion, roughly chopped
• 1 large carrot, roughly chopped
• 2 celery stalks, roughly chopped
• ;
  

• 1 quart turkey or chicken stock
• 1/2 cup apple cider
• Juice of 1 lemon
• 2 cups crumbled gingersnaps
• Kosher salt and freshly ground pepper, to taste

Description

Gingersnaps Move From The Dessert Plate To The Gravy Boat In This Excellent—and Unusual—recipe From Chef Chris Bradley. After An Overnight Bath In A Brine Sweetened With Maple Syrup (preferably From Vermont, Says Bradley), The Turkey Is Roast

Williams-Sonoma