RecipesMagazine

Turkey with Apple-Chestnut Stuffing and Cider Gravy

Turkey with Apple-Chestnut Stuffing and Cider Gravy
You can never have too many main course recipes, so give Turkey with Apple-Chestnut Stuffing and Cider Gravy a try. This recipe covers 66% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 4601 calories, 688g of protein, and 185g of fat. It will be a hit at your Thanksgiving event. A mixture of kosher salt, rich turkey stock, calvados, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

1
In a very large stockpot, combine the water with 1/4 cup of kosher salt and stir until the salt dissolves.
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SaltSalt
WaterWater
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PotPot
2
Add the turkey, breast down; refrigerate for 2 days.
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Whole TurkeyWhole Turkey
3
Remove the turkey from the brine and dry it inside and out with paper towels. Bring the bird to room temperature and season with salt and pepper.
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Salt And PepperSalt And Pepper
Whole TurkeyWhole Turkey
BrineBrine
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Paper TowelsPaper Towels
4
Preheat the oven to 42
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OvenOven
5
Loosely fill the main and neck cavities of the turkey with about 10 cups of the Apple-Chestnut Stuffing.
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ChestnutsChestnuts
StuffingStuffing
Whole TurkeyWhole Turkey
AppleApple
6
Spread the remaining stuffing in a buttered large, shallow glass or porcelain baking dish; cover with plastic wrap and refrigerate.
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StuffingStuffing
SpreadSpread
WrapWrap
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Plastic WrapPlastic Wrap
Baking PanBaking Pan
7
Pour 1 cup of the stock into a large roasting pan and set the turkey in the pan.
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Whole TurkeyWhole Turkey
StockStock
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Roasting PanRoasting Pan
8
Add the butter to the pan and roast the turkey for 30 minutes. Baste with the pan juices. Reduce the oven temperature to 350 and roast for 45 minutes.
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ButterButter
Whole TurkeyWhole Turkey
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OvenOven
Frying PanFrying Pan
9
Add the apple cider to the pan, baste the turkey and roast for about 1 hour and 15 minutes, or until the skin is richly browned; if the skin on the legs browns too quickly, cover them with foil. Baste again and cover the whole bird with foil. Roast the turkey for about 1 hour and 20 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 170 and the stuffing registers 16
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Apple CiderApple Cider
StuffingStuffing
Whole TurkeyWhole Turkey
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Kitchen ThermometerKitchen Thermometer
Aluminum FoilAluminum Foil
Frying PanFrying Pan
10
Transfer the turkey to a carving board and cover the bird loosely with foil.
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Whole TurkeyWhole Turkey
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Aluminum FoilAluminum Foil
11
Increase the oven temperature to 40
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OvenOven
12
Bake the stuffing in the baking dish for 20 minutes, or until cooked through and crisp on top.
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StuffingStuffing
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Baking PanBaking Pan
OvenOven
13
Meanwhile, pour the juices from the roasting pan into a 1-quart glass measuring cup; skim off the fat and reserve. Set the roasting pan over 2 burners on moderately high heat.
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Measuring CupMeasuring Cup
Roasting PanRoasting Pan
14
Add the remaining 2 cups of stock to the pan and bring to a simmer, scraping up the browned bits from the sides and bottom with a wooden spoon. Reduce the heat to moderate and cook for 4 minutes.
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StockStock
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
15
Add the stock in the roasting pan to the juices in the measuring cup.
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StockStock
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Measuring CupMeasuring Cup
Roasting PanRoasting Pan
16
Strain the pan juices into a medium saucepan. Spoon 1/4 cup of the reserved turkey fat into a small bowl and whisk in the flour.
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Turkey FatTurkey Fat
All Purpose FlourAll Purpose Flour
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Sauce PanSauce Pan
WhiskWhisk
BowlBowl
Frying PanFrying Pan
17
Whisk 1 cup of the pan juices into the flour mixture until smooth.
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All Purpose FlourAll Purpose Flour
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WhiskWhisk
Frying PanFrying Pan
18
Whisk the mixture into the pan juices in the saucepan and bring to a boil over moderately high heat, whisking often.
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WhiskWhisk
Sauce PanSauce Pan
Frying PanFrying Pan
19
Add the Calvados and simmer, whisking occasionally, until no floury taste remains, about 5 minutes. Season the gravy with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the stuffing and gravy.
Ingredients you will need
Salt And PepperSalt And Pepper
CalvadosCalvados
StuffingStuffing
Whole TurkeyWhole Turkey
GravyGravy
Equipment you will use
WhiskWhisk
Gravy BoatGravy Boat
DifficultyExpert
Ready In45 m.
Servings12
Health Score100
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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