Cider Basted Turkey With Roasted Apple Gravy Recipes

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HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY



Herb-Roasted Turkey with Apple Cider Gravy image

Categories     Fruit Juice     Milk/Cream     Herb     turkey     Roast     Thanksgiving     Apple     Brandy     Fall     Brine     Calvados     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 24

Brining
8 quarts cold water
2 cups coarse kosher salt
8 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved
Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy
Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered
1 cup apple cider

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.

BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY



Brined Herb-Crusted Turkey with Apple Cider Gravy image

Provided by Anne Burrell

Categories     main-dish

Time P2DT5h

Yield 8 to 10 servings

Number Of Ingredients 28

7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour

Steps:

  • To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
  • To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
  • Gravy preparation: 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. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
  • 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 the turkey in the preheated oven until the skin gets really nice and 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.
  • Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at 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.
  • Carve the turkey, transfer to a serving platter and serve with the gravy.
  • Give thanks for such a great turkey!!!

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY



Cider-Basted Turkey with Roasted Apple Gravy image

Categories     Fruit Juice     Fruit     Poultry     turkey     Roast     Christmas     Thanksgiving     Apple     Winter     Calvados     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 18

Turkey:
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried rubbed sage
3/4 teaspoon ground cinnamon
10 Golden Delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
1 large onion, sliced
6 fresh thyme sprigs
8 large sage leaves
1 15- to 16-pound turkey
1/4 cup (1/2 stick) butter, room temperature
1 cup (or more) water
Gravy:
2 cups (about) canned low-salt chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

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.

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY



Cider-Basted Turkey With Roasted Apple Gravy image

From Bon Appetit. I personally thought that the gravy was a little too sweet, but my guests really liked it.

Provided by lazyme

Categories     Whole Turkey

Time 5h45m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup apple cider
1/4 cup calvados (apple brandy) or 1/4 cup Applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried sage
3/4 teaspoon ground cinnamon
10 golden delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
1 large onion, sliced
6 sprigs fresh thyme
8 large sage leaves
1 (16 lb) whole turkey
1/4 cup butter, room temperature
1 cup water
2 cups chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

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



Roast Turkey with Apple-Cider Gravy image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 26

2 gallons water
2 cups kosher salt
1/3 cup firmly packed brown sugar
1 garlic head, split
1 1/2 tablespoons whole black peppercorns
1 1/2 teaspoons juniper berries
3 bay leaves
1 (10 to 12-pound) turkey
1 small onion, coarsely chopped
1 celery stalk, coarsely chopped
1/2 apple, cored and coarsely chopped
1 small parsnip, peeled and coarsely chopped
1 small quince, cored and coarsely chopped, optional
1/2 cup coarsely chopped fresh parsley with stems
1/4 cup chopped fresh sage leaves
2 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon juniper berries
1/4 teaspoon celery seed
3 tablespoons butter, melted
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups apple cider
2 cups chicken stock
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper

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.

CIDER-BASTED TURKEY AND APPLE GRAVY



Cider-Basted Turkey and Apple Gravy image

Another great recipe from my mother-in-law! Makes a beautiful golden-brown turkey with the best gravy!

Provided by Nurse Amanda

Categories     Poultry

Time 4h30m

Yield 15 serving(s)

Number Of Ingredients 16

1 cup apple cider
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried sage
3/4 teaspoon cinnamon
2 apples, peeled, cored, and quartered
1 onion, sliced
6 fresh thyme sprigs
8 fresh sage leaves
15 -16 lbs turkey
salt and pepper, to taste
butter, for rubbing on turkey
water
2 cups reduced-sodium chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

Steps:

  • Preheat oven to 325 degrees.
  • Combine basting ingredients (1st 5 ingredients) in a sauce pan and bring to a boil. Then set it aside.
  • Remove giblets and neck from inside turkey.
  • Place apples, onion thyme, and sage into turkey.
  • Rub breasts and legs with butter and sprinkle liberally with salt and pepper.
  • Pour 1/2 of the basting liquid over turkey.
  • Place in oven to roast for 30 minutes.
  • Pour remaining liquid over turkey and roast 2 more hours, basting frequently.
  • Add water if needed.
  • Add apple slices to pan juices around turkey.
  • Cover turkey and roast another 1 1/2 hours.
  • For gravy: Transfer apples from pan to a bowl.
  • Spoon off fat from pan juices.
  • Add enough chicken broth to measure 4 cups.
  • Add broth and apples to saucepan and bring to a simmer.
  • Mix apple cider and corn starch in a small bowl.
  • Whisk corn starch mixture into gravy.
  • Season with salt and pepper.

Nutrition Facts : Calories 755.2, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 576.4, Carbohydrate 5.9, Fiber 0.9, Sugar 3, Protein 94

SLOW-ROASTED TURKEY WITH APPLE GRAVY



Slow-Roasted Turkey With Apple Gravy image

Padma Lakshmi likes big, bold flavors - spices and citrus especially - and infuses her Thanksgiving turkey with them. She prepares the bird over a bed of herbs and produce, then uses those pan juices to create a fruity yet savory gravy. To keep the turkey moist, Ms. Lakshmi starts with a buttermilk brine, then roasts the bird at a low temperature to make sure it cooks through but doesn't dry out. But first, an initial blast in a very hot oven darkens the turkey in spots thanks to the sugar in the buttermilk brine. A final basting and uncovered cooking in the oven helps even out the mottled skin and ensures a delicate crispness. You can garnish the platter with the fruits, vegetables and herbs used in the recipe or serve the bird unadorned.

Provided by Genevieve Ko

Time P2DT6h

Yield 8 to 12 servings

Number Of Ingredients 25

8 fresh bay leaves
2 1/2 quarts buttermilk
1/2 cup granulated sugar
1/2 cup coarse sea salt
1 tablespoon black peppercorns, toasted and ground (see Tip)
1 1/2 teaspoons ground cayenne
1 (14-pound) fresh or thawed frozen whole turkey, neck and giblets removed
20 fresh bay leaves
3 small Fuji or Honeycrisp apples, cored and cut into wedges
2 small Granny Smith apples, cored and cut into wedges
2 small fennel bulbs, sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
1 small bunch thyme
10 slices fresh ginger
12 garlic cloves, sliced
1 orange, cut into 1-inch wedges
Coarse sea salt
1 1/2 tablespoons black peppercorns, toasted (see Tip), plus more toasted and ground for seasoning
1 lemon, quartered
Extra-virgin olive oil
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 tablespoons brandy, preferably Pomona or Calvados (optional)
Salt and pepper

Steps:

  • Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
  • Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
  • Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
  • Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
  • Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
  • Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
  • Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
  • When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.

CIDER ROAST TURKEY



Cider roast turkey image

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table

Provided by Jane Hornby

Time 4h15m

Number Of Ingredients 9

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider
300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
  • Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
  • To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium

LAUREN'S APPLE CIDER ROAST TURKEY



Lauren's Apple Cider Roast Turkey image

The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!

Provided by Lauren

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 15

Number Of Ingredients 8

1 (16 pound) whole turkey, neck and giblets removed
1 ½ gallons water
1 gallon apple cider
1 ½ cups kosher salt
1 cup white sugar
¼ cup extra-virgin olive oil
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning

Steps:

  • Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
  • Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
  • Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.

Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g

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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 175F, 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).
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BEST BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY RECIPES ...
2015-09-28 Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350ºF 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 ...
From foodnetwork.ca


CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY | POULTRY RECIPES, …
Jan 15, 2016 - Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay. Jan 15, 2016 - Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


APPLE CIDER GLAZED TURKEY WITH PERFECT GRAVY - DRY BRINED TURKEY
2018-10-14 Bring the mixture to a simmer and let it reduce a bit. After that first 30 minutes, reduce the heat to 350 degrees F. Roast the turkey for 2 and 1/2 hours, basting every 30 minutes with the apple cider glaze or the drippings from the bottom of the roasting pan - or both! Set a timer so you remember to baste!
From howsweeteats.com


ROASTED TURKEY WITH CIDER AND APPLES - LE COUP DE GRâCE
In a large 15 litre pot , add the turkey followed by the remaining ingredients for the brine. Add enough water so that there is 3-4” over the turkey. Mix, cover and reserve in the fridge for 12 to 24 hours, the longer the saltier. Remove the turkey from brine and drain. Preheat oven to 400°F. Cover the bottom of a large roasting pan with ...
From lecoupdegrace.ca


CIDER-BASTED ROASTED TURKEY WITH APPLE GRAVY
Directions. For turkey: Position rack in bottom third of oven and preheat to 325°F. Combine first 5 ingredients in small saucepan. Add 1/2 tsp. cinnamon; bring liquid to boil. Set liquid aside. Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 tsp. cinnamon in large bowl. Rinse turkey inside and out; pat dry.
From performancefoodservice.com


CIDER BASTED TURKEY WITH ROASTED APPLE GRAVY RECIPE
Combine cider, brandy, soy sauce, vinegar and dried sage in saucepan for basting liquid. Add 1/2 teaspoon cinnamon and bring to boil. Remove from heat. Add 1/2 teaspoon cinnamon and bring to boil. Remove from heat.
From foodreference.com


CIDER-BRINED TURKEY WITH ROASTED APPLES - MIDWEST LIVING
After the turkey has been roasting 2 hours, add apples to pan, bottoms down. Roast for 45 to 60 minutes or until apples are just tender. Spoon butter mixture over apples and turkey 2 to 3 more times or until mixture is all used. Continue basting apples and turkey with pan juices. If apples are done before turkey, transfer to a serving dish and ...
From midwestliving.com


RECIPE: CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY
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 ...
From recipelink.com


EASY ROAST TURKEY RECIPE WITH APPLE CIDER AND THYME - 31 DAILY
2021-11-11 Step 2: Roast the Turkey. Place the turkey in the oven and roast at 425 degrees F for 30 minutes. Then reduce the oven temperature to 325 degrees F. Baste the turkey with pan juices every hour or so until cooked through. At 325 degrees, the turkey should cook about 15 minutes per pound.
From 31daily.com


CIDER ROAST TURKEY WITH APPLEJACK GRAVY RECIPE | BON APPéTIT
2014-11-06 Step 4. Melt ¼ cup herb butter in heavy large skillet over medium heat. Add leeks and sauté 5 minutes. Add rutabagas and cook 5 minutes, stirring occasionally. Add sweet potatoes and cook 5 ...
From bonappetit.com


CIDER BASTING FOR TURKEY - NEW YORK APPLE ASSOCIATION
Instructions. Warm butter in a pan. Add cider or hard cider, orange juice and lemon juice, all flavored with a bit of crushed basil. Cook over low heat until dissolved and baste turkey.
From applesfromny.com


ROASTED TURKEY WITH APPLE CIDER THYME GRAVY - MARTHA'S VINEYARD …
2019-11-11 Begin making a stock for the gravy: In a 2-quart pot, combine the 3 cups cider, the wine, the apple, the shallots, 1 1/2 cups of the chicken broth, and the turkey neck. Boil over high heat until the liquid is reduced by half (to about 2 1/2 cups), about 30 minutes. Discard the turkey neck. Remove the pan from the heat and set aside.
From mvmagazine.com


CIDER BASTED TURKEY WITH ROASTED APPLE GRAVY RECIPE
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY | POULTRY RECIPES, …
Oct 18, 2015 - Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay. Oct 18, 2015 - Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY
1 cup apple cider; 1/4 cup Calvados or applejack (apple brandy) 1/4 cup soy sauce; 2 tablespoons apple cider vinegar; 2 teaspoons dried rubbed sage; 3/4 teaspoon ground cinnamon; 10 Golden Delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each; 1 large onion, sliced; 6 fresh thyme sprigs; 8 large sage leaves; 1 15- to 16 ...
From mealplannerpro.com


CIDER-GLAZED TURKEY WITH THYME GRAVY - CHATELAINE
Pour apple cider into pan (not over bird). Tent turkey with 2 large pieces of foil, sealing tightly to pan edges. Roast in centre of preheated oven 2 hours. Then remove foil and baste turkey with ...
From chatelaine.com


APPLE CIDER BRINED ROASTED TURKEY AND GRAVY - SCHNUCKS
Prepare brine by heating 4 cups cider, bay leaves, 1 1/4 cups salt and allspice in saucepan over high heat; stir to dissolve salt. Remove from heat and let cool.
From nourish.schnucks.com


APPLE AND HERB BRINED TURKEY WITH CIDER GRAVY - SALT SUGAR SPICE
2019-11-17 Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Set your turkey breast side up on a roasting pan with rack, it’s very important to have a rack so that as the liquid drains to the bottom of the pan, the turkey is not sitting in it.. Put the onions, carrots, celery, garlic, apples, bay leaves, …
From saltsugarspice.com


RECIPES/CIDER-BASTED-TURKEY-WITH-ROASTED-APPLE-GRAVY …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY RECIPE | YUMMLY
Nov 24, 2017 - Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay. Nov 24, 2017 - Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


HERB ROASTED TURKEY WITH APPLE CIDER GRAVY RECIPE
Directions. Step 1 To brine the turkey:. Step 2 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.
From friendseat.com


ROASTED TURKEY WITH BACON-CIDER GRAVY RECIPE | MYRECIPES
Add the remaining onion and apple wedges and garlic cloves to the pan and turn to coat with fat. Roast the turkey for 45 minutes longer or until an instant-read thermometer inserted in the thickest part of the thigh registers 160°; baste occasionally. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
From myrecipes.com


CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY - GLUTEN FREE RECIPES
Cider-Basted Turkey with Roasted Apple Gravy might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains around 107g of protein, 32g of fat, and a total of 856 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten ...
From fooddiez.com


HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY - LUNCH RECIPES
Herb-Roasted Turkey with Apple Cider Gravy might be just the main course you are searching for. One portion of this dish contains roughly 136g of protein, 57g of fat, and a total of 1173 calories. This recipe serves 10. This recipe covers 69% of your daily requirements of vitamins and minerals. If you have rosemary, apple cider, onions, and a ...
From fooddiez.com


APPLE CIDER BASTED ROAST TURKEY – COCONUT & LIME
2006-11-27 1 16 lb turkey* 1 cup apple cider ½ cup Madeira 2 cups chicken or turkey stock 1 large onion, cut into 8 pieces. 1 bunch parsley. Directions: Preheat oven to 450. Combine the broth, Madeira, apple cider and pour on the bottom of the roasting pan. Scatter the onion chunks on top of the broth/cider mixture. Meanwhile, rinse the turkey off with ...
From coconutandlime.com


RECIPE DETAIL PAGE | LCBO
The cider used in roasting helps give a delicious pan gravy in the end, while the apples in the stuffing are another nod to the comforting flavours of fall. Serves 8 to 10. 10 slices of bacon, cut into ½ inch (1 cm) pieces 13 to 14 lbs (6 to 6.5 kg) whole turkey; neck and liver removed from cavities; reserve neck 2 onions, peeled and quartered 3 carrots, cut into 2 inch (5 cm pieces) 2 …
From lcbo.com


CIDER-ROASTED TURKEY WITH BACON-APPLE CIDER GRAVY RECIPE
Place turkey in a heavy-duty, jumbo zip-top plastic bag and add 2 cups cider; seal and marinate in refrigerator overnight, turning bag occasionally. Advertisement. Step 2. Preheat oven to 450°. Step 3. Remove turkey from bag, reserving marinade. Place turkey, breast side up, in a …
From myrecipes.com


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