The Ultimate Apple Cider and Beer-Brined Holiday Turkey with Homemade Applejack Giblet Gravy
Every year, as the holiday season approaches, there’s one dish that stands as the undisputed centerpiece of our Thanksgiving table: this spectacular Apple Cider and Beer-Brined Holiday Turkey. It’s more than just a meal; it’s a tradition, a labor of love, and a guaranteed crowd-pleaser. The moment that perfectly roasted bird emerges from the oven, golden-brown and glistening, a huge sigh of relief and satisfaction washes over me, especially when the accompanying Applejack Giblet Gravy comes out just right—rich, savory, and flawlessly smooth.
The secret to an incredibly moist and flavorful turkey lies in the brine. This isn’t just any brine; it’s a special concoction of apple cider and seasonal beer that infuses the turkey with a complex sweetness and subtle tang, making every bite unbelievably tender. Brining is a crucial step that ensures the turkey stays juicy throughout the long roasting process, preventing the dry, bland meat that can often plague holiday turkeys. It transforms a good turkey into an unforgettable one. For this important task, I even keep a dedicated bucket just for brining birds, ensuring ample space for the turkey to be fully submerged and absorb all those wonderful flavors.
While the turkey is undeniably the star, the gravy is its indispensable supporting act. Growing up, my grandmother’s giblet gravy was legendary. She meticulously prepared it for every Thanksgiving, Christmas, and Easter feast, and its rich, comforting flavor became synonymous with cherished family gatherings. That tradition lives on, and her method inspires my own Applejack Giblet Gravy, which adds a sophisticated warmth that elevates the entire meal. It’s a nostalgic taste that brings back a flood of wonderful memories with every spoonful, making the holiday experience truly complete.
Once the brining is complete, it’s time to prepare our handsome bird for its grand entrance into the oven. This stage is all about building layers of flavor and ensuring an even, beautiful roast. The first step involves thoroughly drying the turkey’s skin, which is paramount for achieving that coveted crispy, golden exterior. Then, a generous rubdown with softened unsalted butter ensures moisture and promotes browning. Don’t forget to get some butter into the cavity too!
Next, the turkey is generously seasoned inside and out with kosher salt and fresh cracked pepper. To further enhance the aromatic profile, the cavity is stuffed with fresh thyme sprigs, rosemary, and a halved bulb of garlic. These aromatics will gently perfume the meat from the inside out as it roasts, adding depth to the overall flavor. The final touches before roasting include tying the legs together, which helps the turkey cook more evenly, and draping two slices of thick-cut applewood smoked bacon criss-crossed over the breast. This bacon not only adds a delicious smoky flavor but also helps to keep the breast meat moist and contributes to a beautiful, crispy skin. It’s truly a labor of love to ensure every detail is perfect for our festive holiday turkey.
A small but significant detail often overlooked by many is tucking the wing tips under the breasts. This simple technique prevents the delicate wing tips from scorching and drying out during the long roasting period. For some reason, it’s a detail that always bothers me when not done – a true sign of a perfectly prepared bird. This ensures that every part of the turkey is cooked to perfection, contributing to a uniformly delicious and visually appealing centerpiece for your holiday table. It’s these minor adjustments that make a major difference in the final outcome of your apple cider and beer-brined holiday turkey.
As the turkey roasts to golden perfection, our attention turns to crafting the rich, flavorful giblet gravy. This process begins by making a savory stock from the reserved turkey giblets and neck. Simmering these slowly while the turkey cooks extracts all their deep, umami flavors, forming the essential base for an incredible gravy. After simmering, the stock is carefully strained, separating the rich liquid from the solids. It’s a foundational step that promises a gravy with unparalleled depth and character.
On this particular occasion, I ended up with about a cup and a half of pure turkey stock, so to reach the desired quantity and boost the flavor even further, I added another half cup of high-quality chicken stock. The goal is to achieve a full 2 cups of rich, flavorful liquid. And there, ready and waiting, is my secret weapon for this gravy: a bottle of Applejack liquor. This isn’t just any spirit; I’ve had this particular bottle for years, reserving it exclusively for this holiday turkey recipe. Its distinctive apple notes add a beautiful complexity and warmth to the gravy, perfectly complementing the apple cider brine of the turkey itself. It’s a cherished ingredient that truly sets this giblet gravy apart.
These are the stars of the giblet gravy – the carefully prepared giblets! After being simmered to create a flavorful stock, the neck, liver, and heart are reserved, finely chopped, and ready to be incorporated into the gravy. They add not only a wonderful texture but also an incredible depth of savory flavor that you simply can’t replicate with plain broth. This is what truly makes a homemade giblet gravy special and a highlight of the holiday meal.
A crucial step for a velvety-smooth and perfectly balanced gravy is skimming the fat off the pan drippings. While the drippings are full of incredible flavor, too much fat can make the gravy greasy. By carefully spooning off the excess fat, we ensure that our gravy is rich and concentrated, allowing the true flavors of the turkey and aromatics to shine through. This meticulous attention to detail is what transforms simple drippings into the foundation of an exquisite Applejack giblet gravy.
The gravy-making process culminates in a symphony of flavors and textures. After carefully skimming the fat from the pan drippings, we build a flavorful roux in a saucepan with butter and fresh thyme. Meanwhile, in the roasting pan, the browned “yum-yums” – the concentrated flavorful bits stuck to the bottom – are scraped up and incorporated. These pan drippings are liquid gold, offering unparalleled depth. Combined with our homemade turkey stock and a splash of that special Applejack, the gravy is gently simmered and whisked until it reaches a luscious, thick consistency. Finally, the chopped giblets are stirred in, adding a delightful chew and even more savory notes. The result is a rich, aromatic, and perfectly seasoned gravy that’s the ideal accompaniment to our tender, apple cider and beer-brined holiday turkey.
This holiday turkey, with its succulent meat and unforgettable gravy, is truly a feast for the senses. It’s a testament to the power of thoughtful preparation and traditional flavors, guaranteed to make your Thanksgiving or any festive gathering memorable. Pair it with another holiday favorite, the Best Stuffing Ever, for a truly complete and decadent meal that your family and friends will rave about for years to come.
Apple Cider and Beer-Brined, Holiday Turkey with AppleJack Giblet Gravy
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Ingredients
For the brine
- ½ gallon apple cider
- 2 12 oz bottles pumpkin or other seasonal beer
- 1 ½ gallons water
- 1 ¼ c kosher salt
- 1 c sugar
For the turkey
- ½ c unsalted butter softened
- 1 turkey neck and giblets reserved for making stock
- fresh thyme sprigs and rosemary
- 1 bulb garlic halved cross-wise
- 2 slices thick-sliced applewood smoked bacon
- kosher salt
- fresh cracked pepper
For the gravy
- 2 T unsalted butter
- 1 T chopped fresh thyme
- 5 T flour divided
- reserved turkey giblets
- Chicken Stock
- 1 T Applejack liquor
- kosher salt and fresh ground pepper
Instructions
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Three days before your holiday feast, place the turkey in the refrigerator to allow for proper thawing. One day prior to cooking, prepare the brine: combine the apple cider, beer, water, kosher salt, and sugar in a large, food-safe container. Submerge the thawed turkey in the brine, ensuring it is fully covered. Refrigerate overnight for optimal flavor infusion. If the turkey is thawed enough to safely remove the giblets and neck, do so, and set them aside for making the stock and gravy.
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On the big day, carefully remove the turkey from the brine and place it on a rack in a sturdy roasting pan. Use paper towels to thoroughly pat the entire surface of the turkey skin dry—this is crucial for a crispy skin. Generously rub the softened unsalted butter all over the turkey, including inside the cavity. Season the turkey liberally inside and out with kosher salt and fresh cracked pepper. Neatly tuck the wing tips under the breasts to prevent them from burning. Stuff the cavity with a handful of fresh thyme and rosemary sprigs, along with the halved garlic bulb. Using kitchen twine, tie the turkey legs together. Finally, criss-cross the two slices of thick-sliced applewood smoked bacon over the turkey breast. Roast the turkey in a preheated oven at 325°F (160°C). For a 10-pound bird, expect approximately 3 to 3.5 hours of cooking time; for a 20-pound bird, plan for 5 to 5.5 hours. Baste the turkey hourly to keep it moist and promote even browning. If the skin begins to brown too quickly, loosely tent a piece of aluminum foil over the top. The turkey is perfectly cooked when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 180°F (82°C). Once done, transfer the turkey to a carving board, tent it with foil, and let it rest for at least 20-30 minutes while you finish the gravy. This resting period is vital for juicy meat.
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While the turkey is roasting, prepare the turkey stock for the gravy. In a medium saucepan, combine the reserved turkey giblets (neck, liver, heart) and cover them with approximately 4 cups of water. Bring to a simmer over medium-high heat. Allow the mixture to gently simmer while the turkey cooks, adding more water if necessary to keep the giblets submerged. The longer it simmers, the richer the stock will be. Once sufficiently cooked, strain the stock through a fine-mesh sieve, discarding the cooked giblets, or reserving the neck, liver, and heart for chopping into the gravy (I typically discard the kidneys). Measure the resulting turkey stock and add enough chicken stock to reach a total of 2 cups of liquid. Set aside.
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To make the perfect Applejack Giblet Gravy, begin by melting 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the chopped fresh thyme and 2 tablespoons of flour, whisking constantly to create a roux. Let this mixture bubble gently for about 2 minutes, allowing the flour to cook out. Meanwhile, carefully pour all the pan drippings from the roasted turkey into a small bowl. Using a spoon, skim off and discard as much excess fat as possible from these drippings; you want the flavorful brown bits, not the grease. Return to the roasting pan: using a flat whisk or the back of a spoon, scrape up all the delicious browned “yum-yums” from the bottom of the pan. Transfer these flavorful bits from the roasting pan to the saucepan with your roux (it’s okay if you don’t get every single speck, especially if any are overly scorched). Next, slowly pour the reserved turkey stock into the saucepan, whisking constantly to prevent lumps and create a smooth gravy base. Stir in the 1 tablespoon of Applejack liquor and the skimmed pan drippings. Bring the gravy to a gentle simmer, continuing to whisk frequently, and cook until it thickens to your desired consistency (this usually takes about 5-10 minutes). Finally, finely chop the reserved neck, liver, and heart giblets (discarding the kidneys if not already done) and stir them into the gravy, adding fantastic texture and flavor. If the gravy becomes too thick, add a little more broth until it reaches the perfect pourable consistency. Taste the gravy and adjust the seasoning with kosher salt and fresh ground pepper as needed (I find I rarely need to add more salt, but fresh pepper is always a welcome addition). Serve your rich and savory Applejack Giblet Gravy generously over slices of your perfectly roasted holiday turkey.
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