Turkey Applejacks Recipes

ROAST TURKEY WITH APPLE-BRANDY GRAVY

Steps:

• Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
• Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
• Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
• Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
• Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
• Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
• Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.

TURKEY APPLEJACKS

Steps:

• 1. Cook bacon until very crispy.
• 2. Drain most of the bacon grease and cook the onion until tender.
• 3. Spread mayo on each tortilla, followed by 2 slices of cheese on each, then apple butter, turkey (amount of your choosing), 2 strips of bacon for each and onions.
• 4. Roll each tortilla then grill on panini press until cheese is melted and tortilla is golden brown.

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; sauté 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 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.