HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY
Categories Fruit Juice Milk/Cream Herb turkey Roast Thanksgiving Apple Brandy Fall Brine Calvados Bon Appétit
Yield Makes10 servings
Number Of Ingredients 24
Steps:
- To brine the turkey:
- Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
- Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
- For herb butter and gravy:
- Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
- Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. 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. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
- To roast the turkey:
- Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
- Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. 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). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
- Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
- Serve turkey with gravy.
BIG, BRINED HERBY TURKEY
Provided by Anne Burrell
Categories main-dish
Time P1DT15h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Brine the turkey: Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days.
- The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.
- In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!
- Preheat the oven to 450 degrees F. Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil.
- Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.) Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.
- Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat. Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy.
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY
Steps:
- Brine Combine ingredients for brine. Add turkey and let it brine in refrigerator 2 to 3 days. Turkey Remove turkey from brine the night before and pat dry. Combine rosemary, sage, and butter for herb crust. Salt to taste. Work butter under turkey skin and massage on outside of skin. Tie legs over breast. Gravy Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Preheat the oven to 450 degrees F. Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast until skin gets brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark. Cook until meat thermometer reads 160 degrees F. Remove from roasting pan to a cutting board and let rest for at least least 30 minutes. Cover loosely with aluminum foil. Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
APPLE CIDER TURKEY BRINE
Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.
Provided by AngelinaLaRue
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.
Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY
I found this recipe about 5 years ago in Cooking Light and have been using it ever since. It makes the best Turkey ever and couldn't imagine preparing mine any other way now. Very juicy and delicious!!! This is for a 12 1/2 lb turkey. I usually double it for a bigger turkey.
Provided by tasmith1
Categories Savory
Time 2h45m
Yield 2 1/2 Cups
Number Of Ingredients 35
Steps:
- To prepare brine, combine first 8 ingredients in a large saucepan, bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerat for 12 to 24 hours, turning occasionally.
- Preheat oven to 500 degrees:.
- Remove turkey from bags and discard bring, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsely, onion, and broth in the botom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down on roastick rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Bake at 500% for 30 minutes.
- Reduce oven temperature to 350 degrees.
- Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 degrees for 1 hour 15 minutes or until a thermometer inserted into meat party of thigh registers 170 degrees. Remove turkey from oven; let stand20 minutes. Reserve pan drippings for Savory Herb Gravy.
- Directions for Gravy:.
- Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hours). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely.Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
- Strain the reserved turkey drippings throug a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
- Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.
More about "brined herb crusted turkey with apple cider gravy recipes"
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY …
From myrecipes.com
5/5 (48)Calories 338 per servingServings 12
- To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
- Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
- Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
BEST BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY …
From foodnetwork.ca
2.4/5 (56)Total Time 5 hrsServings 8-10
GARLIC AND HERB ROAST TURKEY WITH CIDER PAN GRAVY
From whatshouldimakefor.com
QUICK BRINE RECIPE FOR TURKEY - THERESCIPES.INFO
From therecipes.info
APPLE CIDER TURKEY BRINE - THE BEST FLAVORFUL TURKEY BRINE …
From delightfulemade.com
BRINED AND HERB BUTTER ROASTED TURKEY BREAST WITH THE BEST EASY …
From savorwithjennifer.com
APPLE-SHALLOT ROASTED TURKEY WITH CIDER GRAVY RECIPE - EATINGWELL
From eatingwell.com
CIDER ROAST TURKEY WITH APPLEJACK GRAVY RECIPE | BON APPéTIT
From bonappetit.com
HERB GRAVY FOR A BRINED TURKEY - RECIPE - FINECOOKING
From finecooking.com
HERB-ROASTED, APPLE CIDER VINEGAR-BRINED HERITAGE TURKEY
From organicauthority.com
BEST CIDER-BRINED TURKEY WITH GRAVY - CANADIAN LIVING
From canadianliving.com
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY RECIPE | ANNE …
From mastercook.com
HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY - TODAY.COM
From today.com
APPLE CIDER-BRINED TURKEY WITH HERB BUTTER - THE …
From thehousewifemodern.com
BEST APPLE CIDER BRINED TURKEY RECIPE - DELISH
From delish.com
APPLE CIDER-BRINED TURKEY WITH SAVORY HERB GRAVY
From reluctantentertainer.com
JUICY TURKEY ESSENTIAL: APPLE HERB TURKEY BRINE - STRIPED SPATULA
From stripedspatula.com
APPLE CIDER BRINED ROAST TURKEY - FREUTCAKE
From freutcake.com
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY
From alstedefarms.com
APPLE CIDER AND BEER-BRINED, HOLIDAY TURKEY WITH APPLEJACK GIBLET …
From ericasrecipes.com
THANKSGIVING RECIPES AND AN APPLE-CIDER BRINED TURKEY WITH …
From thefoodcharlatan.com
HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY RECIPE
From bonappetit.com
APPLE CIDER & HERB BRINED TURKEY FOR THANKSGIVING - NOURISHING …
From nourishingmeals.com
BRINED HOLIDAY TURKEY WITH HERB GRAVY - CHEF MICHAEL SMITH
From chefmichaelsmith.com
APPLE CIDER GLAZED TURKEY WITH PERFECT GRAVY - DRY BRINED TURKEY
From howsweeteats.com
APPLE CIDER TURKEY GRAVY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY
From foodnetwork.co.uk
DRY BRINED TURKEY BREAST WITH APPLE CIDER GRAVY | MCCORMICK
From mccormick.com
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY - FACEBOOK
From facebook.com
ROASTED BRINED TURKEY WITH CIDER GRAVY | MCCORMICK GOURMET
From mccormick.com
EASY TURKEY BREAST BRINE RECIPE - THERESCIPES.INFO
From therecipes.info
ROAST TURKEY WITH APPLE CIDER GRAVY - SIMPLY SO GOOD
From simplysogood.com
BRINING TURKEY BREAST - THERESCIPES.INFO
From therecipes.info
APPLE AND HERB TURKEY BRINE (WITH STEP-BY-STEP TUTORIAL FOR BRINING)
From dessertnowdinnerlater.com
DRY-BRINED HERB-ROASTED TURKEY WITH ULTIMATE GO-TO GRAVY | JEFF …
From rachaelrayshow.com
SPICE-BRINED TURKEY WITH CIDER PAN GRAVY RECIPE | MYRECIPES
From myrecipes.com
HOLIDAY HERB-BRINED ROASTED WHOLE TURKEY WITH GRAVY BY JET TILA
From chefjet.com
APPLE CIDER BRINED ROASTED TURKEY AND GRAVY - SCHNUCKS
From nourish.schnucks.com
RACHAEL'S HARD CIDER BRINED TURKEY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HERB BUTTERED TURKEY WITH APPLE CIDER GRAVY - SOFFIA WARDY
From soffiawardy.com
DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY - FOODLAND
From foodland.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love