Apple-Poblano Whole Roast Turkey

Ingredients

• 1 cup apple cider 
• 8 cups apple cider 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons peppercorns black crushed
• 0.5 cup brown sugar packed
• 1 tablespoon brown sugar 
• 2 tablespoons butter 
• 1 cup cilantro leaves 
• 0.3 cup flour all-purpose
• 3 tablespoons cilantro leaves fresh chopped
• 3  gala apples divided quartered
• 5  garlic cloves crushed
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 1  jalapeno quartered
• 0.3 cup kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 3 cups lower-sodium chicken broth fat-free divided
• 2 cups onion chopped
• 0.8 teaspoon oregano dried
• 2  poblano chiles divided seeded quartered
• 12 pound turkey fresh organic
• 3 cups water 
• 8 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• pot
• sieve
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup
• cutting board
• kitchen twine

Directions

1. To prepare brine, combine first 6 ingredients, stirring well.
2. To prepare turkey, remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat.
3. Place a turkey-sized oven bag inside a second bag to form a double thickness.
4. Place bags in a large stockpot.
5. Place turkey inside inner bag.
6. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.
7. Preheat oven to 50
8. Remove turkey from bags; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
9. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh.
10. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey, neck, and giblets on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray.
11. Place rack with turkey in pan. Roast at 500 for 30 minutes.
12. Reduce oven temperature to 350 (do not remove turkey from oven).
13. Place a foil tent over turkey breast.
14. Pour 3 cups water in bottom of pan.
15. Bake turkey at 350 for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 16
16. Remove from oven.
17. Place turkey, breast side down, on a jelly-roll pan or cutting board.
18. Let stand, covered, for 30 minutes.
19. Serve breast side up. Chop giblets. Discard neck.
20. Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat.
21. Add onion; saut for 5 minutes or until translucent. Stir in reserved chopped giblets and garlic; saut 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
22. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently.
23. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve.
24. Serve with gravy.