Spice-Brined Turkey with Cider Pan Gravy
"You can use a double layer of turkey brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired...."
INGREDIENTS
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5 quarts water
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3/4 cup plus 2 tablespoons kosher salt
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1 1/2 cups thinly sliced fresh ginger (about 6 ounces)
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2 tablespoons coarsely crushed cloves
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2 tablespoons coarsely crushed cardamom pods
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2 tablespoons coarsely crushed whole allspice
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2 tablespoons coarsely crushed black peppercorns
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1 (12-pound) fresh or frozen turkey, thawed
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1 (14-ounce) can fat-free, less-sodium chicken broth, divided
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1 1/2 cups apple cider
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1.1 ounces all-purpose flour (about 1/4 cup)
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1/4 teaspoon freshly ground black pepper
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