Best 7 Brined Maple Turkey With Cream Gravy Recipes

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Thanksgiving is just around the corner, and it's time to start preparing for the feast. Turkey is a popular dish served on this occasion, and there are many ways to cook it. In this article, we will share a recipe for brined maple turkey with cream gravy. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through the steps to make this juicy, flavorful, and impressive turkey dish that will be the star of your Thanksgiving spread.

Check out the recipes below so you can choose the best recipe for yourself!

BRINED ROAST TURKEY WITH PAN GRAVY



Brined Roast Turkey with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 8h15m

Yield 8 servings

Number Of Ingredients 37

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
One 10-pound whole fresh turkey, giblets and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups Turkey Stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Steps:

  • In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
  • Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
  • Preheat oven to 325 degrees F.
  • In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
  • Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
  • Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
  • Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
  • Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
  • Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
  • Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
  • Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE



Cider-Brined Turkey with Maple-Cider Glaze image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15h

Yield 6 to 8 servings

Number Of Ingredients 21

8 cups good-quality apple cider
1/3 cup brown sugar
1/4 cup kosher salt
2 teaspoons peppercorns
5 cloves garlic, crushed
3 bay leaves
2 oranges, sliced
2 large shallots or medium onions, quartered
A handful fresh parsley leaves
A handful fresh sage leaves
A handful fresh thyme sprigs
4 bone-in skin-on turkey leg/thigh quarters
2 bone-in skin-on turkey breasts, about 6 to 7 pounds each
Olive oil, for drizzling
Freshly ground black pepper
1 cup good-quality apple cider
1 cup turkey stock
2/3 cup dark amber maple syrup
6 tablespoons butter
10 whole black peppercorns
A couple strips orange rind

Steps:

  • For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
  • Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
  • Preheat the oven to 325 degrees F.
  • Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
  • For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.

BRINED MAPLE TURKEY WITH CREAM GRAVY



BRINED MAPLE TURKEY WITH CREAM GRAVY image

Categories     Poultry     Bake

Yield 12 servings

Number Of Ingredients 24

BRINE:
8 quarts water
3/4 cup kosher salt
3/4 cup maple syrup
3 tablespoons black peppercorns
8 garlic cloves, crushed
1 lemon, thinly sliced
TURKEY:
1 (12-pound) fresh or thawed frozen turkey
1 cup cola
1/2 cup maple syrup
2 tablespoons minced fresh thyme
1 tablespoon dried rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon black pepper
4 garlic cloves, chopped
2 onions, quartered
Cooking spray
GRAVY:
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup whole milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves. 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. Preheat oven to 375°. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. 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. 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. 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° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. 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. 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, and skimming 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. Strain gravy, stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

MAPLE TURKEY BRINE



Maple Turkey Brine image

This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.

Provided by US92

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h35m

Yield 18

Number Of Ingredients 10

4 quarts water, divided
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
¾ cup sea salt
8 cloves whole garlic cloves, peeled
6 bay leaves
3 large fresh thyme sprigs
2 teaspoons whole black peppercorns
1 cup sour mash whiskey

Steps:

  • Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g

BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY



Brined and Roasted Thanksgiving Turkey With Simple Gravy image

For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.

Provided by Alan in SW Florida

Categories     Whole Turkey

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 30

1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 tablespoon black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
6 sprigs fresh Italian parsley
1/2 cup iodized salt
3 gallons cold water
1 (16 lb) whole turkey, brined (neck and giblets removed and discarded)
salt and pepper, to season turkey
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled and whole
1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 garlic cloves, whole
3 sprigs fresh sage
3 sprigs fresh rosemary
3 sprigs fresh thyme
6 sprigs fresh Italian parsley
3 bay leaves
1/4 lb unsalted butter, sliced into pats
5 cups chicken stock or 5 cups chicken broth, divided

Steps:

  • BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
  • Preheat oven to 300 degrees Fahrenheit.
  • Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
  • In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
  • Put butter on turkey, or between skin and breast meat.
  • Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
  • Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
  • TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.

HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY



Honey-Brined Turkey with Giblet Cream Gravy image

Provided by Janet Fletcher

Categories     Milk/Cream     Onion     turkey     Roast     Thanksgiving     Fall     Brine     Bon Appétit

Yield Makes 14 to 16 servings

Number Of Ingredients 22

Turkey:
1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth
Gravy:
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream

Steps:

  • For turkey:
  • Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
  • Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
  • Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
  • For gravy:
  • While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
  • Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
  • Serve turkey with gravy.

BRINED TURKEY BREAST WITH MAPLE GLAZE



Brined Turkey Breast With Maple Glaze image

This recipe comes from Cuisine at Home. The turkey is well seasoned and moist. I used the insert for my crock pot to brine the turkey. It was the perfect size. The breast should be done in approximately 2 hours. The time given does allow for brining for 2 hours and 2 hours cooking time.

Provided by PaulaG

Categories     Turkey Breasts

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 (6 -8 lb) turkey breast
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water
2 cups apple juice
4 cups ice
1/4 cup maple syrup
1/4 cup butter, melted

Steps:

  • Stir the kosher salt and brown sugar into hot water until dissolved.
  • Mix in apple juice and ice.
  • Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
  • Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
  • After the first hour begin basting the breast with the maple-butter glaze.
  • Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
  • Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.

Nutrition Facts : Calories 553.1, Fat 23.8, SaturatedFat 8.1, Cholesterol 189.1, Sodium 5870, Carbohydrate 21.7, Fiber 0.1, Sugar 20.2, Protein 59.7

Tips:

  • To ensure the turkey is evenly brined, use a large container that can accommodate the turkey and the brining solution.
  • Keep the turkey submerged in the brining solution for at least 12 hours, or up to 24 hours.
  • When preparing the maple glaze, use a pure maple syrup for the best flavor.
  • To prevent the glaze from burning, baste the turkey frequently during the roasting process.
  • For a crispy turkey skin, roast the turkey at a high temperature for the first 30 minutes, then reduce the temperature for the remaining cooking time.
  • Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.
  • For the cream gravy, use the pan drippings from the roasted turkey to add extra flavor.
  • Strain the gravy through a fine-mesh sieve to remove any lumps.
  • Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and cranberry sauce.

Conclusion:

Brined maple turkey with cream gravy is a delicious and flavorful dish that is perfect for a special occasion. By following the tips and instructions in this recipe, you can create a moist and juicy turkey that is sure to impress your guests. The maple glaze adds a sweet and savory flavor to the turkey, while the cream gravy is a rich and creamy accompaniment. This dish is sure to be a hit at your next holiday gathering.

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