Cider Basted Turkey With Roasted Apple Gravy Recipes

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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 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.

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 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

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!!!

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