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Maple-Brined Turkey with Gingersnap Gravy

Gingersnaps move from the dessert plate to the gravy boat in this excellent-and unusual-recipe from Chef Chris Bradley. After an overnight bath in a brine sweetened with maple syrup (preferably from Vermont, says Bradley), the turkey is roasted until golden brown. The roasting juices are combined with stock, apple cider and gingersnaps to create a sweet-savory gravy with a pleasant gingery kick.
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