Cider Basted Turkey with Roasted Apple Gravy Recipe

 Cider Basted Turkey with Roasted Apple Gravy Recipe

• 1  15 - 16 lbs turkey
• 1 cup apple cider
• 1/4 cup Calvados or  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)
• 1 large fresh onion, sliced
• 6 fresh thyme sprigs
• 8 large sage leaves
• 1/4 cup butter, room temperature
• 1 cup water
  
  Gravy:
• 2 cups canned low-salt chicken broth
• 1/4 cup apple cider
• 2 tablespoons cornstarch

Time: 4 hours
Serves: 10

• Preheat oven to 325ºF. Position rack in bottom third of the oven. Place the first 5 ingredients, as detailed in the recipe, in a small saucepan. Carefully combine the ingredients together. Add 1/2 teaspoon cinnamon then bring liquid to boil. Put the liquid to one side.
   

• Mix 2 quartered apples, fresh onion, thyme, sage leaves and 1/4 teaspoon cinnamon in a large bowl.
   

• Rinse the turkey inside and out then pat dry. Shake and Sprinkle the main cavity with salt and pepper. Spoon the apple mixture into the main cavity. Tuck the wing tips under the turkey then tie legs loosely together. Place and arrange the turkey in a large roasting pan. Rub butter over the turkey breast and legs. Pour half of the basting liquid, carefully, over the turkey then sprinkle with salt and pepper.
   

• Place the turkey in the oven and roast for approximately 30 minutes. Pour the remaining basting liquid, carefully, over the turkey then roast for 2 hours further, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices evaporate. Add all apple slices to pan juices around the turkey. Cover the turkey loosely with foil to prevent it from browning too quickly. Continue roasting for approximately 1 hour 30 minutes, until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175ºF, basting frequently with pan juices.
   

• Transfer the turkey to a platter. Tent loosely with foil then allow to stand for 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
   

• For gravy:
  Transfer the apples from the pan juices, using a slotted spoon, to a bowl. Carefully pour the pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer the broth mixture to a large saucepan then simmer for 5 minutes. Add reserved apples then simmer for 2 minutes. Mix apple cider and cornstarch in a small bowl then whisk into the gravy. Boil for approximately 2 minutes, until the gravy thickens. Season to taste with salt and pepper.
   

• Discard mixture from turkey cavity.
   

• Serve turkey with gravy.

• Cooking time will vary.
• Leave to cool before carving.
• Allow to cool a little before serving.

• Serve with your choice of vegetables
• Goes well with white wine
• Great for a Thanksgiving or Christmas Meal

Turkey Recipes Index