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Updated: November 27, 2012 1:46PM


8 cups water

8 cups apple cider

½ cup packed brown sugar

⅓ cup kosher salt

2 tablespoons black peppercorns, crushed

1 jalapeno pepper, quartered lengthwise

1 (12-pound) organic fresh turkey

1 tablespoon brown sugar

1 teaspoon kosher salt

3/4 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

½ teaspoon ground red pepper

¼ teaspoon ground coriander

3 Gala apples, quartered and divided

2 poblano chiles, quartered, seeded, and divided

1 cup cilantro leaves

Cooking spray

3 cups water

3 cups fat-free, lower-sodium chicken broth, divided

2 tablespoons unsalted butter

2 cups chopped onion

5 garlic cloves, crushed

¼ cup all-purpose flour

1 cup apple cider

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Combine first 6 ingredients, stirring well. Remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat. Place turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.

Preheat oven to 500 degrees. 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. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl.

Rub spice mixture under loosened skin over flesh. 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 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. Place rack with turkey in pan. Roast at 500 degrees for 30 minutes.

Reduce oven temperature to 350 degrees (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan. Bake turkey at 350 degrees 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 thickest part of thigh registers 165 degrees. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Cover and let stand, covered, 30 minutes. Serve breast side up. Chop giblets. Discard neck.

Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes or until translucent, stirring frequently. Stir in reserved chopped giblets and garlic; saute 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1½ 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; discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve turkey. Serve with gravy.

From Cooking Light’s The New Way to Cook Light

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