Brined Maple Turkey with Cream Gravy

Ingredients

• 0.3 teaspoon pepper black
• 0.5 teaspoon pepper black
• 3 tablespoons peppercorns black
• 1 cup coca-cola 
• 2 tablespoons cornstarch 
• 1 tablespoon rubbed sage dried
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 2 tablespoons thyme sprigs fresh minced
• 4  garlic clove chopped
• 8  garlic clove crushed
• 0.8 cup kosher salt 
• 1  optional: lemon thinly sliced
• 0.5 cup maple syrup 
• 0.8 cup maple syrup 
• 2  onion quartered
• 1 tablespoon poultry seasoning 
• 0.3 teaspoon salt 
• 12 pound turkey fresh frozen thawed
• 8 quarts water 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• sieve
• kitchen thermometer
• aluminum foil
• stove
• ziploc bags
• colander
• broiler pan
• kitchen twine

Directions

1. To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
2. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat.
3. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
4. Preheat oven to 37
5. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
6. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper.
7. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity.
8. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
9. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
10. Bake at 375 for 45 minutes.
11. Pour cola mixture over turkey; cover with foil.
12. Bake an additional 1 hour and 45 minutes or until thermometer registers 18
13. Remove turkey from pan, reserving drippings for gravy.
14. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes.
15. Remove twine. Discard skin.
16. To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
17. Place a zip-top plastic bag inside a 2-cup glass measure.
18. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
19. Seal bag; carefully snip off 1 bottom corner of bag.
20. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat.
21. Add broth mixture.
22. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits.
23. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
24. Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.