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Herb-Roasted Turkey with Apple Cider Gravy

Herb-Roasted Turkey with Apple Cider Gravy
Herb-Roasted Turkey with Apple Cider Gravy might be just the main course you are searching for. One portion of this dish contains roughly 136g of protein, 57g of fat, and a total of 1173 calories. This recipe serves 10. This recipe covers 69% of your daily requirements of vitamins and minerals. If you have rosemary, apple cider, onions, and a few other ingredients on hand, you can make it. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other.
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Ziploc BagsZiploc Bags
BowlBowl
PotPot
2
Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves.
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SaltSalt
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3
Remove from heat.
4
Add 1 quart cold water and cool to lukewarm.
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WaterWater
5
Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
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Turkey NecksTurkey Necks
Whole TurkeyWhole Turkey
BrineBrine
WaterWater
WrapWrap
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Ziploc BagsZiploc Bags
PotPot
6
Line large roasting pan with 4 layers of paper towels.
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Roasting PanRoasting Pan
7
Remove turkey from brine and drain well; discard brine.
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BrineBrine
8
Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
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WrapWrap
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1
Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl.
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MarjoramMarjoram
RosemaryRosemary
ParsleyParsley
NutmegNutmeg
ThymeThyme
SageSage
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2
Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
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ButterButter
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BowlBowl
3
Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes.
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Apple CiderApple Cider
BrothBroth
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Sauce PanSauce Pan
4
Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat.
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ReductionReduction
ButterButter
BrothBroth
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BowlBowl
5
Add flour; stir 1 minute.
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All Purpose FlourAll Purpose Flour
6
Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
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BaseBase
CalvadosCalvados
ButterButter
BrothBroth
CreamCream
GravyGravy
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1
Position rack in bottom third of oven and preheat to 350F.
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2
Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat.
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ButterButter
Whole TurkeyWhole Turkey
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3
Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape.
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ButterButter
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4
Place some apple quarters and onion quarters in main cavity.
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AppleApple
OnionOnion
5
Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan.
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AppleApple
ButterButter
OnionOnion
PepperPepper
Whole TurkeyWhole Turkey
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6
Add reserved turkey neck to pan.
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Turkey NecksTurkey Necks
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Frying PanFrying Pan
7
Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total).
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Apple CiderApple Cider
Whole TurkeyWhole Turkey
CiderCider
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Kitchen ThermometerKitchen Thermometer
Aluminum FoilAluminum Foil
Frying PanFrying Pan
8
Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
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Whole TurkeyWhole Turkey
9
Discard apples, onions, and turkey neck from pan.
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Turkey NecksTurkey Necks
AppleApple
OnionOnion
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Frying PanFrying Pan
10
Pour pan juices into large glass measuring cup; spoon off fat from surface.
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Measuring CupMeasuring Cup
Frying PanFrying Pan
11
Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
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PepperPepper
GravyGravy
BaseBase
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WhiskWhisk
12
Serve turkey with gravy.
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Whole TurkeyWhole Turkey
GravyGravy
DifficultyExpert
Ready In45 m.
Servings10
Health Score88
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
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