Brining the turkey for up to a day in advance makes for an extra juicy and tender centerpiece to a meal they’ll be talking about all year.
- 1 c salt
- 1 bunch fresh sage, divided
- 2 onions, sliced and divided
- 1 15-lb. turkey, neck reserved
- 1 stick butter, divided
- 3 c low-sodium turkey stock
- 3 c apple cider
- 1/4 c cornstarch
In large bowl, combine 6 quarts water, salt, half the sage, and half the onions. Submerge the turkey; chill 8 hrs.
Heat oven to 375 degrees Fahrenheit. Rinse turkey; pat dry and truss. Chop remaining sage; mix in 1⁄2 stick butter and rub on turkey. Roast 3 1⁄2 hours or until 165 F.
In pot over medium heat, cook neck with remaining onions and butter 10 minutes. Add stock and cider. Whisk in cornstarch. Simmer 2 hours. Remove neck; purée, if desired. Serve with turkey.
Per serving: Cal. 631 Pro. 86g Carb. 12g Fiber 1g Sug. 7g Chol. 190mg Sod. 1,515mg Total fat: 24g Sat. 8g Trans. 0g