APPLE-SCENTED ROAST TURKEY WITH CIDER-CALVADOS GRAVY

APPLE-SCENTED ROAST TURKEY WITH CIDER-CALVADOS GRAVY image

Yield 8-10 servings

Number Of Ingredients 31

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Ingredients

One 10-12 lb. turkey with neck and giblets
Brine:
1 cup kosher salt
1/3 cup packed dark brown sugar
1/3 cup ground ancho chile powder
8 cups apple cider, divided
35 cloves garlic
4 Granny Smith apples, unpeeled, cored, coarsely chopped
Broth:
2 lbs. mixed chicken legs and thighs
2 yellow onions, chopped
2 cloves garlic, crushed
2 whole cloves
1 carrot, chopped
1 rib celery with leaves, chopped
¼ cup Calvados
2 cups dry white wine
Turkey:
3 large ribs celery, halved crosswise
3 large yellow onions, cut into thick rounds
3 large carrots, halved crosswise
2 Granny Smith apples, unpeeled, cored, coarsely chopped; divided
2 cups lightly packed basil leaves, divided
4 cups dry white wine
4 tablespoons softened butter
Gravy:
1/3 cup Calvados
½ cup white wine
1/3 cup apple cider
¼ cup flour
8 basil leaves, torn

Steps:

Brine Turkey: A day before serving, brine turkey 1 hour per pound. Combine salt, brown sugar, and ancho powder in a brining bag or stockpot. Purée 2 cups cider, garlic, and apples. Add to brine with remaining cider and 4 quarts cold water. Whisk to dissolve salt and sugar; add turkey. Keep turkey cold by refrigerating or placing in a cooler with ice. Bring to room temperature before cooking. Make Broth: Brown neck, giblets, and chicken pieces in a skillet. Transfer to a 6-quart pot. Pour half the fat out of skillet and return to heat. Stir in vegetables and spices. Cook until just browned, 12-14 minutes. Add Calvados and wine. Bring to a boil and scrape up brown bits on bottom of skillet. Transfer to pot. Add enough water to cover by 1 inch and bring to a slow simmer. Partially cover and cook, without stirring, 4-5 hours. Add more water as needed to keep solids covered. Strain, cool, and skim fat from top. Roast Turkey: Heat oven to 450 F. Place vegetables, 1 chopped apple, 1½ cups basil, and wine in bottom of pan. Liquid should cover bottom of pan by ½ inch. Pat turkey dry and tie legs. Tuck remaining apple and basil into cavity. Rub turkey with butter, rubbing some under the breast skin. Dust with pepper (turkey is already salted from brine). Roast, basting frequently with pan juices, until thigh temperature reaches 165-170 F. Make Gravy: Remove 2/3 vegetables in roasting pan, cut into small pieces, and add to a skillet. Discard rest. Skim fat from pan juices and add to skillet. Add Calvados, wine, and cider; bring to a boil. Cook down to a syrup, 6-8 minutes. Reheat all but 1 cup of broth. Add 2/3 broth to skillet. Boil, stirring constantly, until reduced by half, about 15 minutes. Stir in remaining broth and boil. Remove vegetables. Whisk together reserved 1 cup broth and flour until smooth. Whisk slurry into simmering gravy. Keep simmering and whisking until gravy is smooth and lightly coats the back of a wooden spoon, about 20 minutes. Stir in basil.