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Maple Cider-Brined Turkey & Orange Sage Stuffing from Crystal Cruises

An extraordinary maple cider-brined turkey with orange sage stuffing — a showstopping holiday recipe from the premium cruise line kitchens. The brine ensures a juicy, flavorful bird every time.
Prep Time30 minutes
Cook Time3 hours
Brine the turkey the day before1 day
Total Time1 day 3 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: cruise line recipes, turkey
Servings: 6
Author: Atlastravelweb.com

Ingredients

Brine

  • 2 qts apple cider
  • 1/2 cup kosher salt
  • 1/2 cup maple syrup
  • 1 tsp whole allspice berries
  • 3/4 tsp whole black peppercorns
  • 1/2 tsp whole cloves
  • 6 2inch rosemary sprigs
  • 2 bay leaves 1
  • 1 gallon cold water

Turkey

  • 1 12 lb turkey fresh or frozen turkey, thawed
  • 3 tsp butter softened
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh sage chopped
  • 1/2 tsp freshly ground black pepper
  • 1 apple cut into wedges
  • 6 garlic cloves
  • 1 rosemary sprig
  • 1 sage sprig
  • 1/2 orange cut into wedges
  • 1/2 onion cut into wedges
  • cooking spray

Gravy

  • 1 tbsp butter
  • 1 tbsp fresh thyme chopped
  • 1 shallot finely chopped
  • 1/2 cup apple cider
  • 1/4 bourbon
  • 1 1/4 cup fat-free low-sodium chicken broth
  • 3 tbsp all-purpose flour
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp apple cider vinegar

Orange Sage Stuffing

  • 1 cup onion yellow finely chopped
  • 1 cup unsalted butter melted
  • 2 leaves fresh sage finely chopped
  • 1 orange zest & juice
  • 1/2 loaf white toast, crust removed diced 2 cm
  • 1 tbsp orange liqueur
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 2 egg whites
  • 1 pinch nutmeg, freshly ground to taste
  • Salt and pepper to taste (white, freshly ground)
  • 1 orange segment

Instructions

BRINE

  • To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally.
    (2 quarts apple cider½ cup kosher salt,½ cup maple syrup,1 tsp whole allspice berries,¾ tsp whole black peppercorns,½ tsp whole cloves,6 (2-inch) strips orange rind, 2 rosemary sprigs,2 bay leaves)
    Remove from heat; add 1 gallon cold water. Cool to room temperature.
  • To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours,turning occasionally.

Turkey

  • Preheat oven to 375°.
  • Remove turkey from brine; 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 3 tablespoons butter and next 3 ingredients (through ½ teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan.
  • Bake at 375° for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin.
  • To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat willrise to the top). Seal bag; carefully snip off one bottom corner of bag.Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
  • Melt 1 tablespoon butter in a medium saucepan over medium-high heat.Add thyme and shallot; sauté 2 minutes. Add ½ cup cider and bourbon;boil 3 minutes or until liquid is reduced by half. Combine ¼ cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.

ORANGE SAGE STUFFING

  • Preparation
    Sauté onion in butter over medium heat until translucent. Add orange zest and sage and sauté for another minute. Warm up toast cubes in a hot oven (place on a pan sheet). In a deep bowl mix the butter mixture and the toast and toss. Add cream, chicken stock, and egg yolk, season to taste with salt, pepper, and nutmeg. Whip the egg white till foamy and white. Fold in the egg white and the orange segments to the bread mixture. Fill the mixture in a buttered fireproof dish, and bake in the oven for about 30 minutes by 190°C. Keep it covered for the first 28 minutes, remove cover (aluminum foil).