The Juiciest Turkey you will ever eat!

Ok guys... I really can't believe I am even sharing this with you, but it's SO good I just couldn't resist. I have made it a couple of times now and it has been a hit every time. When I first decided I would tackle a turkey I didn't just do a basic simple recipe...no no I thought I would pull out the big guns and follow a recipe from Bon Appetite. While that may not have been my best idea IT TURNED OUT GREAT!!!!! And I had never even made a turkey before!

It wasn't dry...it was pretty to look at....and it smelled amazing. Most importantly it's truly not as difficult as it seems. It's mostly just time consuming. If you decide to try it out for Christmas, let me know beforehand and i'll give you some extra pointers. If you make it people will be asking you to make it year after year.

So what scares you most about working with a turkey? Overcooking it? Touching it? Pulling out the insides? Lighting your kitchen on fire? My biggest concern was touching the guts, but you just gotta do it. It's really not as bad as you think because most places have already done the worst of it for you.

Before I give you the recipe please note that this needs to brine 2 DAYS! before your meal. So you need to add extra time to that for thawing.

Herb Roasted Turkey W/ Apple Cider Gravy

Brining

• 8 quarts cold water
• 2 cups coarse kosher salt
• 8 large fresh or dried bay leaves
• 2 tablespoons black peppercorns
• 2 tablespoons whole allspice
• 1 16- to 17-pound turkey; giblets removed, neck reserved

Herb butter and gravy

• 3 tablespoons minced fresh Italian parsley
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh sage
• 3 tablespoons minced fresh marjoram
• 1 teaspoon minced fresh rosemary
• 1 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 4 cups low-salt chicken broth
• 2 cups apple cider
• 3 tablespoons all purpose flour
• 1/2 cup whipping cream
• 2 tablespoons Calvados (apple brandy) or other brandy

Roasting

• 2 large Granny Smith apples, quartered, cored
• 2 large onions, quartered

• 1 cup apple cider

To brine the turkey: 
    ***Note this part needs to be done 2 days ahead

Step 1: Line extra-large pot with brining bags if you can find them (this is the easiest, but you can use two roasting bags or trash bags instead).

Step 2: Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. 

Step 3: Add 1 quart cold water and cool to lukewarm. When it has cooled some pour it into your bag(s) and mix in remaining 6 quarts of water. 

Step 4: Wrap turkey neck and refrigerate (I throw it away and don't use it, but do what you want!). 

Step 5: Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. 

Step 6: Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Step 7: (This should happen the night before your meal). Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy:
   ***This step happens the day of your meal

Step 1: Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.

Step 2: (I, personally, would wait and do this after you have the turkey in the oven.) Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. 

Step 3: Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. 

To roast the turkey:

Step 1: Position rack in bottom third of oven and preheat to 350°F. 

Step 2: Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. 

Step 3: Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. 

Step 4: Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. 

Step 5: Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan (if using).

Step 6: Roast turkey 1 hour. Baste with 1/2 cup apple cider. (***NOTE: I am EXTRA generous with both the herb butter and the cider)

Step 7: Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). 

Step 8: Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Step 9: Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. 

Step 10: Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.

Hooray!!!!! When you make it all the way through you should be super super proud of yourself!