Roast Turkey with Cider Gravy

Directions

• Step 1 Heat oven to 425 degrees F.
• Step 2 In small saucepan over medium heat, stir apple cider, jelly, and butter until jelly and butter are melted and mixture is blended and smooth.
• Step 3 Remove from heat.
• Step 4 Grate peel from orange.
• Step 5 Set aside.
• Step 6 Cut orange in half, squeezing juice from one half into mixture.
• Step 7 Slice remaining half.
• Step 8 Set aside.
• Step 9 Remove giblets and neck from turkey and set aside for other use.
• Step 10 Rinse turkey under cold running water.
• Step 11 Drain well.
• Step 12 Pat thoroughly dry with paper towels.
• Step 13 Rub turkey all over with reserved orange peel (see note below).
• Step 14 Sprinkle inside and out with salt and pepper.
• Step 15 Gently loosen skin over entire turkey breast by inserting fingertips between skin and flesh.
• Step 16 Arrange as many sage leaves as desired over flesh.
• Step 17 Pat skin back into place.
• Step 18 Stuff neck and body cavities of turkey loosely with apple wedges, reserved orange slices, and remaining sage leaves, reserving a few for garnish.
• Step 19 Close both cavities with skewers.
• Step 20 Tie legs together.
• Step 21 Tuck wings under body.
• Step 22 Place turkey, breast side up, on rack in shallow roasting pan.
• Step 23 Brush all over with reserved cider mixture.
• Step 24 Roast 15 minutes.
• Step 25 Reduce oven temperature to 325 degrees F.
• Step 26 Roast 4 to 4 1/4 hours longer until breast skin is crisp and golden and juices run clear when thigh is pricked with fork, or until meat thermometer registers 180 degrees F.
• Step 27 Baste bird every 20 minutes, first with remaining cider mixture, then with pan drippings.
• Step 28 If turkey seems to be browning too quickly, cover loosely with foil.
• Step 29 Remove turkey to platter, reserving drippings in pan for Cider Pan Gravy.
• Step 30 Let turkey rest, covered lightly with foil, 20 minutes while you prepare gravy.
• Step 31 Remove skewers and string from turkey to carve.
• Step 32 Serve turkey garnished with reserved sage leaves and grapes, and accompanied by gravy and a cranberry sauce.
• Step 33 Note: Reserve about 1/2 teaspoon of the peel to flavor gravy.
• Step 34 Cider Pan Gravy:
• Step 35 Scrape turkey roasting pan to loosen browned bits.
• Step 36 Tilt pan and pour off fat and drippings into 4 cup glass measure.
• Step 37 Let fat rise to surface.
• Step 38 Skim off 3 tablespoons fat and place in 2-quart saucepan.
• Step 39 Discard remaining fat.
• Step 40 To drippings in measure add one 13 3/4-ounce can chicken broth and 1/3 cup apple cider or unsweetened apple juice, or enough to make 3 cups liquid.
• Step 41 Set aside.
• Step 42 Set saucepan with fat over medium heat.
• Step 43 Stir in 3 cloves garlic, crushed, and 3 tablespoons all-purpose flour until flour and fat are well-blended.
• Step 44 Cook 2 minutes, stirring constantly until mixture is golden.
• Step 45 Gradually stir in reserved liquid.
• Step 46 Bring to boil, stirring.
• Step 47 Cook 5 minutes longer.
• Step 48 Remove from heat.
• Step 49 Stir in 1 tablespoon bourbon or orange juice, 1/2 teaspoon grated orange peel, and, if desired, 2 tablespoons butter.
• Step 50 Yield: 3 cups