Roast Turkey With Apple Brandy Gravy Recipes

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY

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.

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY

Steps:

• Position a rack in the lowest position of the oven and preheat to 325 degrees F.
• Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
• Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
• Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
• Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
• Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
• Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

SLOW-ROASTED TURKEY WITH APPLE GRAVY

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.

ROAST TURKEY WITH APPLE-CIDER GRAVY

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.

MAPLE ROAST TURKEY AND GRAVY

Steps:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
• Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

ROAST TURKEY WITH BACON, TARRAGON AND APPLEJACK GRAVY

Steps:

• Make turkey:
• Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
• Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.
• Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.
• Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.
• Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.
• Make gravy:
• Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.
• Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY

Steps:

• Make turkey:
• Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
• Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
• Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
• Make gravy:
• Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
• Brush turkey with any remaining maple butter and serve with gravy.