Maple-Cider Brined Turkey with Bourbon-Cider Gravy

Ingredients

• 1  apples cut into wedges
• 0.5 cup apple cider 
• 2 quarts apple cider 
• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 0.8 teaspoon peppercorns whole black
• 0.3 cup bourbon 
• 1 tablespoon butter 
• 3 tablespoons butter softened
• 1 tablespoon apple cider vinegar 
• 3 tablespoons flour all-purpose
• 1 tablespoon parsley fresh chopped
• 2 teaspoons rosemary leaves fresh chopped
• 2 teaspoons sage fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 6  garlic clove 
• 0.5 cup kosher salt 
• 1.3 cups beef broth fat-free divided
• 0.5 cup maple syrup 
• 0.5  onion cut into wedges
• 0.5  cranberry-orange relish cut into wedges
• 12 inch orange zest 
• 1  rosemary 
• 2  rosemary 
• 1  sage 
• 1  shallots finely chopped
• 12 pound turkey fresh thawed
• 1 gallon water cold
• 1 teaspoon allspice whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• cutting board
• kitchen twine

Directions

1. To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally.
2. Remove from heat; add 1 gallon cold water. Cool to room temperature.
3. To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally.
4. Preheat oven to 37
5. Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
6. Combine 3 tablespoons butter and next 3 ingredients (through 1/2 teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey.
7. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine.
8. Place turkey on the rack of a roasting pan coated with cooking spray.
9. Place neck in bottom of roasting pan; place rack with turkey in pan.
10. Bake at 375 for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 16
11. Remove from oven; place turkey on a cutting board.
12. Let stand, covered, for 20 minutes; discard neck and skin.
13. To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure.
14. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off one bottom corner of bag.
15. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
16. Melt 1 tablespoon butter in a medium saucepan over medium-high heat.
17. Add thyme and shallot; saut 2 minutes.
18. Add 1/2 cup cider and bourbon; boil 3 minutes or until liquid is reduced by half.
19. Combine 1/4 cup broth and flour, stirring with a whisk.
20. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.