Best Cider Basted Turkey And Apple Gravy Recipes
CIDER-BASTED TURKEY AND APPLE GRAVY
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
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
ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY
Categories Citrus Mustard Poultry turkey Roast Thanksgiving Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 29
Steps:
- For turkey:
- Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)
- Set rack at lowest position in oven and preheat to 350°F. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- For gravy:
- Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.
- Serve turkey with gravy.
ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY
The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home. From Bob Appetit, November 2002.
Provided by lazyme
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- For turkey:.
- Mix first 6 ingredients in small bowl.
- Rinse turkey inside and out; pat dry.
- Place on rack set in large roasting pan.
- Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
- Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.).
- Set rack at lowest position in oven and preheat to 350°F
- If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
- If stuffing turkey, spoon stuffing loosely into both cavities.
- Tuck wing tips under; tie legs together loosely to hold shape.
- Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey.
- Place turkey in oven with tail at back.
- Roast turkey 45 minutes.
- Add 2 cups broth to pan; baste turkey.
- Turn pan around.
- Roast turkey 45 minutes.
- Add 1 cup broth; baste with pan juices.
- Turn pan around and cover turkey loosely with foil.
- Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
- Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- For gravy:.
- Strain pan juices into 8-cup measuring cup.
- Spoon off fat.
- Melt butter in large saucepan over medium-high heat.
- Add onion; saute 3 minutes.
- Add flour and stir until golden, about 5 minutes.
- Whisk in apple and all remaining ingredients, then pan juices.
- Bring gravy to boil.
- Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes.
- Season gravy with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1477.9, Fat 76.5, SaturatedFat 25.1, Cholesterol 569.6, Sodium 1301.5, Carbohydrate 18.9, Fiber 2.1, Sugar 11, Protein 169
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