Apple Scented Roast Turkey With Cider Calvados Gravy Recipes

ROAST TURKEY WITH APPLE-BRANDY GRAVY

Steps:

• Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
• Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
• Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
• Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
• Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
• Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
• Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY

Steps:

• For turkey:
• Position rack in bottom third of oven and preheat to 325°F. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.
• Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
• Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck wing tips under turkey; tie legs together loosely. Place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.
• Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
• Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• For gravy:
• Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.
• Discard mixture from turkey cavity. Serve turkey with gravy.

ROASTED TURKEY WITH APPLE CIDER THYME GRAVY

Steps:

• In a medium heavy sauté pan over low heat, melt the butter; add the flour, whisking until smooth. Cook over very low heat for 20 minutes, stirring frequently. The roux should be a pale straw brown; if it begins to darken, remove it from the heat. Refrigerate the roux in a wide-mouthed jar or other covered container.
• Bring the roux to room temperature. Heat the oven to 325°F and adjust the racks to accommodate the roasting pan and an extra pan of stuffing. Cut away one of the wider sides of a brown grocery bag and coat the underside of the remainder with oil, using a spray bottle or pastry brush. Rinse the bird with cold water inside and out. Save the neck and discard the other innards.
• Cut off the pope's nose (the tail) from the turkey and tuck the wing tips under the back of the bird. With a rubber spatula or your hands, separate the skin from the breast and spread the herb butter and garlic slices under the skin. Loosely fill the front and back cavities of the bird with stuffing. Insert a long metal fork in the middle of the stuffing in the back cavity (leaving the tip exposed); this will help the stuffing cook faster by drawing the heat to the interior of the stuffing. Cut a slit in the flaps on either side of the cavity. Tie a 16-inch piece of twine around one leg, feed the twine through both slits in the flaps, and pull the twine taut. Wrap the twine around the other leg once, and tie the legs together securely.
• Put the extra stuffing in a buttered baking dish, about 9×7 inches - Dot with the 10 dabs of butter and cover with foil. Poke 8 holes in the foil for steam and set aside in the refrigerator.
• Coat the bottom of a large roasting pan with 1/4 cup olive oil - Set the bird in the pan and rub it with the other 1/4 cup oil; sprinkle with 2 tsp. salt and 1 Tbs. thyme. Put the neck in the pan. Cover the bird loosely with the brown bag and put the pan in the oven.
• After 1 hour of roasting - Remove the neck from the oven; set aside. Begin making a stock reduction for the gravy: In a 2-qt. pot, combine 3 cups cider, the wine, apple, shallots, 1-1/2 cups stock, and turkey neck. Boil over high heat until the liquid is reduced by half (about 2-1/2 cups), about 30 minutes. Discard the turkey neck. Remove the pan from the heat and set aside. Remove the pan of stuffing from the refrigerator to let it come to room temperature for 30 minutes.
• After 2-1/2 hours of roasting - Put the pan of stuffing in the oven. At the same time, baste the turkey with any juices (there may not be a lot from an organic turkey) and add the 3 cups chicken stock to the pan. Continue roasting for another hour.
• After 3-1/2 hours of roasting - Remove the paper bag from the turkey. Take the turkey from the oven, set it on a hot pad on the counter, and tilt the pan to pour or ladle off all the juices into a heatproof container (when you tilt the pan, use a towel to hold a leg of the turkey to keep it from sliding). Check the turkey's temperature (the thickest part of the thigh should be 165°F when done, and the center of the stuffing should be above 160°F.) Return the turkey to the oven to finish roasting if needed. Remove the foil cover from the pan of stuffing. Let the pan juices sit for at least 10 minutes to allow the fat to rise.
• Finish the gravy - Skim the fat off the reserved pan juices and add the juices to the reduced cider stock. Bring the liquid to a simmer (skimming off any more fat if necessary) and slowly whisk in about one-third of the roux until it's absorbed and the gravy thickens. Add more roux if you like a thicker gravy or more stock or apple cider if you want it thinner. Strain the gravy (the apple will have disintegrated), and season with 2 tsp. salt and 1 tsp. pepper or to taste. Add the thyme and keep the gravy warm (put the pot, loosely covered with foil, on a hot plate if you have one).
• After 4 hours of roasting - Check the turkey temperature again. Remove the pan of stuffing (it should feel firm). If the turkey isn't done yet, check in another 30 minutes. When the turkey reaches temperature, remove it from oven and cover loosely with a tent of foil. Let rest at least 20 minutes so the juices settle back into the flesh, which will keep it tender. Or leave the turkey in the oven, turn off the heat, and leave the oven door cracked. You can hold the turkey this way for an hour.
• Transfer the turkey to a cutting board and slice - I like to remove the legs and the breast and slice the breast meat on a bias and the thigh meat into slices. Arrange on a platter and garnish with fresh herbs.

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY

Steps:

• For turkey:
• Position rack in bottom third of oven and preheat to 325°F
• Combine first 5 ingredients in small saucepan.
• Add 1/2 teaspoon cinnamon; bring liquid to boil.
• Set liquid aside.
• Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
• Rinse turkey inside and out; pat dry.
• Sprinkle main cavity with salt and pepper.
• Spoon apple mixture into main cavity.
• Tuck wing tips under turkey; tie legs together loosely.
• Place turkey in large roasting pan.
• Rub turkey breast and legs with butter.
• Pour half of basting liquid over turkey.
• Sprinkle with salt and pepper.
• Roast turkey 30 minutes.
• Pour remaining basting liquid over turkey.
• Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated.
• Add all apple slices to pan juices around turkey.
• Cover turkey loosely with foil to keep from browning too quickly.
• Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
• Transfer turkey to platter.
• Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• For gravy:
• Using slotted spoon, transfer apples from pan juices to bowl.
• Pour pan juices into 4-cup measuring cup.
• Spoon off fat and discard.
• Add enough chicken broth to pan juices to measure 4 cups.
• Transfer broth mixture to large saucepan; simmer 5 minutes.
• Add reserved apples; simmer 2 minutes.
• Mix apple cider and cornstarch in small bowl.
• Whisk into gravy.
• Boil until gravy thickens, about 2 minutes.
• Season to taste with salt and pepper.
• Discard mixture from turkey cavity.
• Serve turkey with gravy.

ROAST TURKEY WITH APPLE-CIDER GRAVY

Steps:

• In a pot large enough to hold the turkey, combine all of the brine ingredients and stir. Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours. Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water. Pat dry.
• Preheat the oven to 275 degrees.
• Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss. Spoon into the cavity of the turkey.
• Truss the turkey, tying its legs together tightly with kitchen twine. Place the turkey on a roasting rack set in a large roasting pan. Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours.
• Uncover the turkey and reserve the foil. Increase the oven temperature to 375 degrees F. Brush the turkey with half of the melted butter and cook for 30 minutes. 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. (The internal temperature will rise 10 degrees while the turkey rests).
• Transfer the turkey to a cutting board. Pour off the fat from the roasting pan. 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.
• Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables. Place the pan over medium heat, using 2 burners if necessary. Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes. Add the flour and cook for 3 more minutes, stirring occasionally. 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. Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes. Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute. Season with the salt and pepper. Strain the gravy into a warm sauceboat.
• Carve the turkey and serve with gravy.

APPLE-SCENTED ROAST TURKEY WITH CIDER-CALVADOS GRAVY

Steps:

• Brine Turkey: A day before serving, brine turkey 1 hour per pound. Combine salt, brown sugar, and ancho powder in a brining bag or stockpot. Purée 2 cups cider, garlic, and apples. Add to brine with remaining cider and 4 quarts cold water. Whisk to dissolve salt and sugar; add turkey. Keep turkey cold by refrigerating or placing in a cooler with ice. Bring to room temperature before cooking. Make Broth: Brown neck, giblets, and chicken pieces in a skillet. Transfer to a 6-quart pot. Pour half the fat out of skillet and return to heat. Stir in vegetables and spices. Cook until just browned, 12-14 minutes. Add Calvados and wine. Bring to a boil and scrape up brown bits on bottom of skillet. Transfer to pot. Add enough water to cover by 1 inch and bring to a slow simmer. Partially cover and cook, without stirring, 4-5 hours. Add more water as needed to keep solids covered. Strain, cool, and skim fat from top. Roast Turkey: Heat oven to 450 F. Place vegetables, 1 chopped apple, 1½ cups basil, and wine in bottom of pan. Liquid should cover bottom of pan by ½ inch. Pat turkey dry and tie legs. Tuck remaining apple and basil into cavity. Rub turkey with butter, rubbing some under the breast skin. Dust with pepper (turkey is already salted from brine). Roast, basting frequently with pan juices, until thigh temperature reaches 165-170 F. Make Gravy: Remove 2/3 vegetables in roasting pan, cut into small pieces, and add to a skillet. Discard rest. Skim fat from pan juices and add to skillet. Add Calvados, wine, and cider; bring to a boil. Cook down to a syrup, 6-8 minutes. Reheat all but 1 cup of broth. Add 2/3 broth to skillet. Boil, stirring constantly, until reduced by half, about 15 minutes. Stir in remaining broth and boil. Remove vegetables. Whisk together reserved 1 cup broth and flour until smooth. Whisk slurry into simmering gravy. Keep simmering and whisking until gravy is smooth and lightly coats the back of a wooden spoon, about 20 minutes. Stir in basil.