Sage Butter Roasted Turkey With Cider Gravy Recipes

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ROAST TURKEY WITH CIDER SAGE GRAVY



Roast Turkey with Cider Sage Gravy image

Categories     Fruit Juice     turkey     Roast     Thanksgiving     Apple     Fall     Kosher     Sage     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 21

For turkey
1 (3-inch) piece celery
2 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
2 fresh marjoram sprigs
2 large fresh sage leaves
1 Turkish or 1/2 California bay leaf
1 (12- to 14 pound) turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for makingturkey stock
1 tablespoon salt
1 teaspoon black pepper
1 onion, peeled and stuck with 2 whole cloves
1/2 stick (1/4 cup) unsalted butter, softened, plus additional if necessary for basting
For gravy
1 cup hard cider or sparkling hard cider
About 4 cupsturkey stock
1 pounds onions, finely chopped (2 cups)
3 tablespoons unsalted butter
1 tablespoon finely chopped fresh sage or 3/4 teaspoon dried
1/3 cup all-purpose flour
Special Equipment
kitchen string; a metal flat rack (use a cooling rack if necessary) small enough to just fit inside roasting pan; an instant-read thermometer or remote digital thermometer*

Steps:

  • Cook turkey:
  • Put oven rack in lowest position and preheat oven to 425°F.
  • Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni.
  • Rinse turkey inside and out and pat dry. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly. Tie drumsticks together with kitchen string and fold wings under body. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone).
  • Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes.
  • Reduce oven temperature to 350°F. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165°F on thermometer, 2 to 2 1/2 hours more.
  • Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175°F).
  • Make gravy while turkey stands:
  • Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. (Reserve 6 tablespoons total if using turkey fat for wild rice stuffing; recipe follows.) Add enough turkey stock to drippings to total 4 cups.
  • Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add sage and cook, stirring, 1 minute. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes. Season with salt and pepper.
  • Serve turkey with gravy on the side.
  • *Available at most cookware stores and cooking.com

ROAST TURKEY AND GRAVY WITH ONIONS AND SAGE



Roast Turkey and Gravy with Onions and Sage image

"No one wants to stand around hoping their gravy won't be lumpy at the moment the turkey comes out of the oven. With this recipe, that will never happen!"

Provided by Ina Garten

Categories     main-dish

Time P2DT3h30m

Number Of Ingredients 19

Kosher salt and freshly ground black pepper
1 tablespoon minced fresh thyme leaves
Grated zest of 1 lemon
1 12-to-14-pound fresh turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered
8 sprigs fresh thyme
4 tablespoons (1/2 stick) unsalted butter, melted
Turkey Gravy (see below)
For the turkey gravy:
6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons cognac or brandy
10 large fresh sage leaves
2 bay leaves
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the minced thyme and lemon zest. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap the whole dish tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
  • Preheat the oven to 325 degrees F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
  • Roast the turkey for 2 to 2 1/4 hours, until the breast meat registers 165 degrees F on an instant-read thermometer (put the thermometer in sideways). Remove from the oven and place the turkey on a carving board. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees F. Remove the dark meat to the carving board with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
  • Pour a 1/4-inch layer of the gravy into a large (12-by-16-inch) ovenproof serving platter (make sure it's ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
  • For the gravy:
  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

OVEN ROASTED TURKEY WITH SAGE BUTTER



Oven Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 16

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
2 tablespoons butter
2 onions, chopped
Handful fresh sage leaves, chopped
6 large cornmeal muffins, cubed
Salt and freshly ground black pepper
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

  • Preheat the oven to 375 degrees F and remove the top rack of the oven.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
  • Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
  • Combine all ingredients.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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!!!

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY



Roast Turkey with Sage and Sherried Cider Giblet Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Sage     Gourmet

Number Of Ingredients 14

a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making stock
1/2 lemon, cut into 2 wedges
7 large fresh sage sprigs
2 slices firm whole-wheat sandwich bread
1/2 Granny Smith apple, quartered lengthwise
1/2 onion, quartered lengthwise
8 tablespoons unsalted butter, softened
1 cup water
For gravy:
1 cup dry Sherry
1 cup apple cider (preferably sparkling)
6 tablespoons all-purpose flour
2 cups turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy
Garnish: assorted fresh sage sprigs

Steps:

  • Preheat oven to 425° F.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
  • Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
  • Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
  • Make gravy:
  • Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
  • In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with sage.

ROAST TURKEY WITH SAGE BUTTER



Roast Turkey with Sage Butter image

Categories     turkey     Bake     Roast     Thanksgiving     Bacon     Chill     Sage     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

Butter
8 slices bacon (about 1/2 pound)
1 cup (2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh sage or 3 teaspoons dried
Turkey and Gravy:
1 16-pound turkey
3 cups chopped leeks (white and pale green parts only; about 2 medium)
8 large fresh sage sprigs
3 bay leaves, crumbled
4 1/2 cups (about) canned low-salt chicken broth
Fresh sage and parsley sprigs

Steps:

  • For Butter:
  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
  • For Turkey and Gravy:
  • Pat turkey dry with paper towels. Season cavity with salt and pepper. Place leeks, 8 sage sprigs and bay leaves in cavity. Slide hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter over breast meat under skin. Place turkey on rack set in large roasting pan. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; reserve remainder for basting. (Can be made 1 day ahead. Cover, chill. let stand at room temperature 1 hour before continuing.)
  • Position rack in bottom third of oven and preheat to 350°F. Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F. basting every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter, about 3 hours. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
  • Remove rack from pan. Pour pan juices into large glass measuring cup. Spoon off fat; discard. Pour juices back into pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
  • Uncover platter. Garnish with sage and parsley. Serve turkey with gravy.

ROAST TURKEY WITH SAGE BUTTER



Roast Turkey With Sage Butter image

This has been a family request every Thanksgiving. I have used the sage butter for turkey breasts. This brings out the flavor of the turkey without hiding it enhancing what is already there. You MUST baste. Else you end up with my sister's Desert Turkey. Origin was an Epicurious recipe.

Provided by drhousespcatcher

Categories     Poultry

Time 6h

Yield 12 serving(s)

Number Of Ingredients 11

8 slices bacon
1 cup unsalted butter, room temperature
3 tablespoons fresh sage, chopped
16 lbs turkey
3 cups leeks, chopped
2 cups fennel, chopped
8 large fresh sage sprigs
3 bay leaves, crumbled
4 1/2 cups low sodium chicken broth
fresh sage
parsley sprig

Steps:

  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely. Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. If using return to room temperature.
  • Pat turkey dry. Season cavity with salt and pepper. Place leeks, fennel, 8 sage sprigs and bay leaves in cavity. Loose the skin of the Turkey breast and spread 1/3 cup sage butter over breast meat. Put Turkey on roasting rack. Rub 2 tablespoons sage butter over outside of turkey. Set aside 1/3 cup butter for gravy; save the rest for basting. Can be made 1 day ahead if you return it to room temp before continue. Cover, chill.
  • Position rack in bottom third of oven and preheat to 350°F.
  • Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180°F.
  • NOTE be sure to baste every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
  • Remove rack from pan. Pour off juices and skim then return to pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. Transfer gravy to bowl.
  • Uncover platter. Garnish with sage and parsley.
  • Note Time is guess because conditions vary. Use a thermometer.

Nutrition Facts : Calories 1207.3, Fat 71.4, SaturatedFat 25.9, Cholesterol 462.6, Sodium 560.3, Carbohydrate 5.7, Fiber 1, Sugar 1, Protein 127.9

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY



Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

  • Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

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.

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From alicerecipes.com


CIDER-GLAZED TURKEY WITH LAGER GRAVY RECIPE - MICHAEL SYMON
2019-11-20 Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and …
From foodandwine.com


ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY FOOD
Steps: Preheat oven to 425° F. Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 …
From homeandrecipe.com


SAGE & ORANGE BUTTER ROASTED TURKEY | CHEF JEAN PIERRE
Place the turkey in a large roasting pan. Cover for the first hour with an aluminum paper. Roast until a meat thermometer inserted into the thickest part registers 155 degrees. The juice should ...
From chefjeanpierre.com


ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY
Roast turkey in middle of oven 30 minutes. Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 …
From hotrecipesfree.com


ROAST TURKEY WITH CIDER SAGE GRAVY | OREGONIAN RECIPES
2009-11-17 Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. Add enough stock to drippings to total 4 cups. Cook chopped onions in …
From recipes.oregonlive.com


ROAST HERITAGE TURKEY WITH CIDER GRAVY RECIPE | BON APPéTIT
2008-09-29 cider gravy base Step 2 Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until …
From bonappetit.com


SAGE BUTTER ROASTED TURKEY RECIPE - COUNTRYLIVING.COM
2013-10-04 Directions Step 1 In a stockpot large enough to hold the turkey, over high heat, bring 2 cups water, lemon slices, salt, sugar, and peppercorns to a boil. Remove pot from heat …
From countryliving.com


CIDER ROAST TURKEY WITH APPLEJACK GRAVY RECIPE | BON APPéTIT
2014-11-06 Step 8. Transfer turkey to platter. Tent with foil to keep warm. Pour pan juices into saucepan. Ladle off fat. Add enough stock to pan juices to measure 2¼ cups liquid. Whisk …
From bonappetit.com


SAGE RUBBED ROASTED TURKEY | MCCORMICK
Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes.
From mccormick.com


SAGE BUTTER ROASTED TURKEY (WITH A BRINE) - THE FOOD CHARLATAN
2020-11-09 This is the easiest and best Thanksgiving turkey recipe ever! Ingredients For the brine: 1 & 1/2 gallons water, 24 cups 1 cup kosher salt 1 cup brown sugar 1 & 1/2 tablespoons …
From thefoodcharlatan.com


SAGE BUTTER-ROASTED TURKEY WITH CIDER GRAVY - DELICIOUS …
2022-11-23 Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 …
From recipes-from-nature.com


ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY RECIPES
Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey. Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a …
From istimewa.dixiesewing.com


SAGE BUTTER ROAST TURKEY WITH CIDER GRAVY | THE LEMON APRON
The turkey is juicy and the gravy is delectable! Nov 12, 2021 - This flavourful and moist turkey will be ready in two hours, no matter the size! Making turkey dinner a breeze to throw …
From pinterest.ca


SAGE BUTTER ROAST TURKEY WITH CIDER GRAVY | THE LEMON APRON
The turkey is juicy and the gravy is delectable! Nov 12, 2021 - This flavourful and moist turkey will be ready in two hours, no matter the size! Making turkey dinner a breeze to throw …
From pinterest.ca


SAGE BUTTER ROAST TURKEY WITH CIDER GRAVY | THE LEMON APRON
Oct 12, 2019 - This flavourful and moist turkey will be ready in two hours, no matter the size! Making turkey dinner a breeze to throw together. There are tips and tricks for making this …
From pinterest.ca


MAKE AHEAD CIDER AND SAGE GRAVY • THE VIEW FROM GREAT ISLAND
2021-10-12 Add the chicken stock and the sage, stir until everything is evenly incorporated, and gently bring the gravy to a simmer. Simmer for about 10 minutes or until thickened. This …
From theviewfromgreatisland.com


ROAST TURKEY WITH SAGE STUFFING AND GRAVY RECIPE | MYRECIPES
Ingredients. 4 tablespoons unsalted butter, softened. 4 links Italian sweet sausage, pork or turkey (optional) 2 medium onions, chopped (2 cups) 2 stalks celery, chopped (2 cups) 3 cups …
From myrecipes.com


HOW TO BRINE AND ROAST A CHRISTMAS TURKEY PERFECTLY
2022-12-12 Our top 10 turkey recipes; Over the years turkey has gone from proud centrepiece of the festive table to being almost overlooked as an option. I hear people say, "it's too dry", or …
From goodfood.com.au


SAGE BUTTER TURKEY GRAVY - ON TY'S PLATE
2020-11-11 In a saucepan over medium heat, melt 5 tablespoons of roasted garlic sage butter. Whisk in the 3 tablespoons of flour to make a roux. If you are using some (no more than 1/4 …
From ontysplate.com


ROASTED TURKEY WITH CIDER GRAVY | BISTROMD
4 cups turkey giblet stock. Sage, rosemary, and thyme sprigs for garnish. Preparation: The Turkey. 1. Preheat the oven to 425°F. Rinse the turkey, pat it dry, and season it inside and …
From bistromd.com


APPLE-HERB ROAST TURKEY WITH CIDER GRAVY | SAVORY
Place roasting pan in oven and roast turkey 30 min. Reduce heat to 350°F and roast until thermometer inserted in turkey reaches 165°F, about 2 hours. 9 Carefully remove turkey from …
From savoryonline.com


SAGE BUTTER TURKEY WITH CIDER GRAVY
Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6...
From sites.google.com


SAGE BUTTER-ROASTED TURKEY WITH CIDER GRAVY | RECIPE | ROASTED …
Nov 25, 2021 - Sage Butter-Roasted Turkey with Cider Gravy Recipe. ... Nov 25, 2021 - Sage Butter-Roasted Turkey with Cider Gravy Recipe. Pinterest. Today. Watch. Explore. When …
From pinterest.com


ROAST TURKEY WITH CITRUS AND SAGE - BETTER HOMES & GARDENS
2022-01-24 Two to three days before roasting, remove neck and giblets from thawed turkey (reserve for gravy, if desired, or discard). Pat turkey dry with paper towels. Zest the orange; …
From bhg.com


BUTTER ROASTED TURKEY - RECIPES | GO BOLD WITH BUTTER
Ingredients. 1 (14-16 pound) turkey (fresh or frozen) For the brine: 1 cup kosher salt; 1/2 cup light brown sugar; 1 gallon vegetable stock; 1 tablespoon black peppercorns
From goboldwithbutter.com


SAGE AND SHALLOT ROASTED TURKEY BREAST WITH APPLE CIDER GRAVY
Preheat the oven to 400° F. Set the turkey breast on a rack in a roasting pan. Combine butter, sage, shallot, salt and pepper in a small bowl and mix until everything is evenly incorporated. …
From allroadsleadtothe.kitchen


ROAST TURKEY WITH CIDER GRAVY FOOD - HOMEANDRECIPE.COM
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 …
From homeandrecipe.com


BUTTER AND SAGE ROASTED TURKEY - THE WOODEN SKILLET
2018-11-15 Loosely tent with foil and place in oven, middle rack. Melt remaining stick of butter (or ghee) and add 1 Tablespoon sage. Use this mixture to baste the turkey ever 1/2 hour – …
From thewoodenskillet.com


CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY RECIPE
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 …
From recipegoulash.cc


SAGE BUTTER ROAST TURKEY WITH CIDER GRAVY | THE LEMON APRON
The turkey is juicy and the gravy is delectable! Oct 6, 2017 - This flavourful and moist turkey will be ready in two hours, no matter the size! Making turkey dinner a breeze to throw together. …
From pinterest.ca


STUFFED TURKEY LEG, HONEY ROASTED HAM, GRAVY, MISO ROASTED …
2022-12-10 5. Fried sprouts with garlic: Bring a pot of salted water to the boil and cook the sprouts for four minutes. Transfer to iced water to cool down. In a pan, melt the butter and …
From irishtimes.com


JUICY CIDER AND SAGE GLAZED TURKEY WITH GRAVY - HOST THE TOAST
2018-11-19 Stuff the cavity of the turkey with the apples, shallots, rosemary, and sage (reserving 4 sage leaves for later). Truss the turkey and transfer to a roasting pan. Roast for …
From hostthetoast.com


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