Roast Turkey with Cider Gravy

Roast Turkey with Cider Gravy

Roast Turkey with Cider Gravy

September 15, 2018
: 12-14 servings

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Ingredients
  • 1/3 cup apple cider
  • 1/3 cup apple jelly
  • 1/4 cup sweet butter
  • 1 medium seedless orange
  • 1 12- to 14-pound fresh or frozen turkey thawed if frozen
  • 1/2 teaspoon kosher salt and freshly ground black pepper
  • Leaves from 1 bunch fresh sage
  • 3 large tart apples, such as Granny Smith, cored, peeled if desired, and cut into wedges
  • Cider Pan Gravy (see directions)
  • Red and green seedless grapes
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

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