Brined Maple Turkey With Cream Gravy Recipe

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Brined Maple Turkey With Cream Gravy
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  1. Directions:.
  2. Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have the time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
  3. To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
  4. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
  5. Preheat oven to 375 degrees.
  6. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
  7. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from 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. 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.
  8. 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. Bake at 375 degrees for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180 degrees. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
  9. 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.
  10. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
  11. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. 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.
  12. Strain gravy through a sieve into a bowl; discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.3 Kcal (784 kJ)
Calories from fat 26.03 Kcal
% Daily Value*
Total Fat 2.89g 4%
Cholesterol 22.08mg 7%
Sodium 2084.33mg 87%
Potassium 325.53mg 7%
Total Carbs 32.48g 11%
Sugars 26.57g 106%
Dietary Fiber 0.78g 3%
Protein 7.95g 16%
Vitamin C 7.9mg 13%
Iron 1.1mg 6%
Calcium 144.7mg 14%
Amount Per 100 g
Calories 23.06 Kcal (97 kJ)
Calories from fat 3.2 Kcal
% Daily Value*
Total Fat 0.36g 4%
Cholesterol 2.72mg 7%
Sodium 256.57mg 87%
Potassium 40.07mg 7%
Total Carbs 4g 11%
Sugars 3.27g 106%
Dietary Fiber 0.1g 3%
Protein 0.98g 16%
Vitamin C 1mg 13%
Iron 0.1mg 6%
Calcium 17.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 5

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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