Roast Turkey with Cider-Rosemary Gravy

Name: Roast Turkey with Cider-Rosemary Gravy
Prep time: 3 h 54 min
Cook time: 3 h 54 min
Total time: 3 h 54 min
Yield: 16
Cuisine: Global
Ingredients: 296 milliliters apple cider, divided; 2 Tbsps butter, softened; 2 ribs celery ribs, coarsely chopped; 2 Tbsps all-purpose flour; 2 teaspoons minced fresh rosemary; 1 garlic clove, minced; 1 Golden Delicious apple, coarsely chopped; 1 large onion, coarsely chopped; 2 Tbsps finely chopped onion; 0 teaspoons pepper; 1 teaspoon pepper; 1 sprig Garnish: rosemary; 3 fresh rosemary sprigs; 0 teaspoons salt; 1 teaspoon salt; 6 slices center-cut bacon slices; 7 kilograms fresh or frozen turkey, thawed

You can never have too many main course recipes, so give Roast Turkey with Cider-Rosemary Gravy a try. This recipe makes 16 servings with 546 calories, 72g of protein, and 25g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Head to the store and pick up apple cider, center-cut bacon, rosemary sprigs, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 3 hours and 54 minutes.

Instructions

Remove giblets and neck, and rinse turkey with cold water; pat dry.

Ingredients you will need

Whole Turkey

Water

Sprinkle cavity with 1 teaspoon salt and 1 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Place turkey, breast side up, in a roasting pan. Lightly stuff turkey body cavity with coarsely chopped onion, celery, apple, and 3 rosemary sprigs. Rub turkey with butter.

Ingredients you will need

Rosemary

Butter

Celery

Whole Turkey

Apple

Onion

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Loosen skin from turkey breast without totally detaching skin; carefully slip bacon slices under skin. Replace skin, using wooden picks to fasten skin over breast meat. Tie ends of legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back, and tuck under bird.

Ingredients you will need

Turkey Breast

Bacon

Meat

Pour 3/4 cup apple cider over turkey.

Ingredients you will need

Apple Cider

Whole Turkey

Bake turkey, uncovered, at 450 for 20 minutes. Reduce heat to 350; bake 2 hours and 45 minutes or until a meat thermometer inserted into meaty part of thigh registers 180, basting often with pan juices. Shield turkey with heavy-duty aluminum foil during cooking, if necessary, to prevent overbrowning.

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Frying Pan

Transfer turkey to a serving platter; cover loosely with foil. Scrape roasting pan to remove browned bits; pour pan drippings into a gravy separator. Discard fat, reserving 2 tablespoons.

Ingredients you will need

Whole Turkey

Gravy

Equipment you will use

Roasting Pan

Aluminum Foil

Heat reserved 2 tablespoons fat in a small saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add finely chopped onion, garlic, and 2 teaspoons rosemary; saut 2 minutes or until tender. Reduce heat to medium; add flour, and cook 1 minute.

Ingredients you will need

Rosemary

Garlic

All Purpose Flour

Onion

Whisk in pan drippings and remaining 1/2 cup cider. Bring to a boil; reduce heat, and simmer 2 to 3 minutes or until gravy thickens. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Cider

Gravy

Salt

Equipment you will use

Whisk

Frying Pan

Serve gravy with turkey.

Ingredients you will need

Whole Turkey

Gravy

Garnish, if desired.

Note: For ease in removing hot turkey from roasting pan, wear clean heat-resistant rubber gloves. They shield the heat and enable you to get a firm grip on the bird.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan