Roast Turkey With Apple-Cider Gravy
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Whole Black Peppercorns1 small
Onion (coarsely chopped)1 tsp
Celery Seed2 tbsps
Butter3 tbsps
All-Purpose Flour1.5 cups
Apple Cider2 cups
Chicken Stock1 tsp
Pepper (ground)Directions:
1
In a pot large enough to hold the turkey, combine all of the brine ingredients and stir
2
Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours
3
Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water
4
Pat dry
5
Preheat the oven to 275 degrees
6
Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss
7
Spoon into the cavity of the turkey
8
Truss the turkey, tying its legs together tightly with kitchen twine
9
Place the turkey on a roasting rack set in a large roasting pan
10
Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours
11
Uncover the turkey and reserve the foil
12
Increase the oven temperature to 375 degrees F
13
Brush the turkey with half of the melted butter and cook for 30 minutes
14
Brush on the remaining butter and continue cooking for about 1 hour and 15 minutes longer, basting every 30 minutes, until a meat thermometer inserted in the thigh registers 150 degrees
15
(The internal temperature will rise 10 degrees while the turkey rests)
16
Transfer the turkey to a cutting board
17
Pour off the fat from the roasting pan
18
Spoon the vegetables from the cavity of the turkey into the pan; cover the turkey loosely with the reserved foil, and let rest for 30 minutes
19
Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables
20
Place the pan over medium heat, using 2 burners if necessary
21
Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes
22
Add the flour and cook for 3 more minutes, stirring occasionally
23
Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings
24
Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil
25
Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes
26
Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute
27
Season with the salt and pepper
28
Strain the gravy into a warm sauceboat
29
Carve the turkey and serve with gravy