Herb-Roasted Turkey With Apple Cider Gravy
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Coarse Kosher Salt8 large
Bay Leaves (fresh or dried)2 tbsps
Black Peppercorn2 tbsps
Allspice (whole)3 tbsps
Italian Parsley (minced fresh)3 tbsps
Thyme (minced fresh)3 tbsps
Sage (minced fresh)3 tbsps
Marjoram (minced fresh)1 tsp
Rosemary (minced fresh)1 tsp
Ground Nutmeg1 cup
Apple Cider3 tbsps
All-Purpose Flour1 cup
Whipping Cream2 large
Onion (quartered)Directions:
1
To brine the turkey: Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other
2
Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan
3
Stir over medium heat until salt dissolves
4
Remove from heat
5
Add 1 quart cold water and cool to lukewarm
6
Pour into plastic bags; mix in remaining 6 quarts water
7
Wrap turkey neck and refrigerate
8
Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed
9
Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours
10
Line large roasting pan with 4 layers of paper towels
11
Remove turkey from brine and drain well; discard brine
12
Place turkey in prepared pan
13
Cover with plastic wrap and refrigerate overnight
14
Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other
15
Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan
16
Stir over medium heat until salt dissolves
17
Remove from heat
18
Add 1 quart cold water and cool to lukewarm
19
Pour into plastic bags; mix in remaining 6 quarts water
20
Wrap turkey neck and refrigerate
21
Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed
22
Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours
23
Line large roasting pan with 4 layers of paper towels
24
Remove turkey from brine and drain well; discard brine
25
Place turkey in prepared pan
26
Cover with plastic wrap and refrigerate overnight
27
For herb butter and gravy: Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl
28
Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter
29
Combine broth and apple cider in heavy large saucepan
30
Boil until reduced to 3 cups, about 20 minutes
31
Pour broth reduction into bowl
32
Melt remaining 1/4 cup butter in same saucepan over medium-high heat
33
Add flour; stir 1 minute
34
Whisk in broth reduction, then cream, Calvados, and remaining herb mixture
35
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
36
Cool gravy base slightly
37
(Gravy base and herb butter can be made 2 days ahead
38
Cover and chill
39
) Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl
40
Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter
41
Combine broth and apple cider in heavy large saucepan
42
Boil until reduced to 3 cups, about 20 minutes
43
Pour broth reduction into bowl
44
Melt remaining 1/4 cup butter in same saucepan over medium-high heat
45
Add flour; stir 1 minute
46
Whisk in broth reduction, then cream, Calvados, and remaining herb mixture
47
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
48
Cool gravy base slightly
49
(Gravy base and herb butter can be made 2 days ahead
50
Cover and chill
51
) To roast the turkey: Position rack in bottom third of oven and preheat to 350°F
52
Remove turkey from roasting pan; drain any accumulated juices from main cavity
53
Discard paper towels from roasting pan
54
Melt herb butter in small saucepan over medium heat
55
Brush bottom of roasting pan with some of herb butter
56
Return turkey to prepared pan
57
Tuck wing tips under; tie legs together loosely to hold shape
58
Place some apple quarters and onion quarters in main cavity
59
Brush remaining herb butter over turkey; sprinkle with pepper
60
Scatter remaining apples and onions around turkey in pan
61
Add reserved turkey neck to pan
62
Roast turkey 1 hour
63
Baste with 1/2 cup apple cider
64
Roast turkey 30 minutes
65
Baste with remaining 1/2 cup cider
66
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, 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)
67
Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees)
68
Position rack in bottom third of oven and preheat to 350°F
69
Remove turkey from roasting pan; drain any accumulated juices from main cavity
70
Discard paper towels from roasting pan
71
Melt herb butter in small saucepan over medium heat
72
Brush bottom of roasting pan with some of herb butter
73
Return turkey to prepared pan
74
Tuck wing tips under; tie legs together loosely to hold shape
75
Place some apple quarters and onion quarters in main cavity
76
Brush remaining herb butter over turkey; sprinkle with pepper
77
Scatter remaining apples and onions around turkey in pan
78
Add reserved turkey neck to pan
79
Roast turkey 1 hour
80
Baste with 1/2 cup apple cider
81
Roast turkey 30 minutes
82
Baste with remaining 1/2 cup cider
83
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, 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)
84
Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees)
85
Discard apples, onions, and turkey neck from pan
86
Pour pan juices into large glass measuring cup; spoon off fat from surface
87
Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally
88
Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes
89
Season gravy to taste with pepper
90
Discard apples, onions, and turkey neck from pan
91
Pour pan juices into large glass measuring cup; spoon off fat from surface
92
Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally
93
Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes
94
Season gravy to taste with pepper
95
Serve turkey with gravy
96
Serve turkey with gravy