Roast Turkey with Apple Cider Gravy
A simple, unstuffed roasted turkey served with an apple cider gravy that smacks of autumn.
12 to 14-pound Honeysuckle White® Whole Turkey
Apple Cider Gravy:
1 tablespoon butter, melted (or margarine)
1 1/4 teaspoons salt - divided use
3/4 teaspoon ground black pepper - divided use
4 cups water
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage
- For Turkey: Preheat oven to 325°F (160°C).
- Insert meat thermometer, if desired.
- Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Place turkey on a rack in a roasting pan.
- Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170°F (approximately 75°C), about 3 hours.
- Remove turkey from pan and cover loosely with foil.
- For Gravy: In saucepan over medium heat, bring giblets and 4 cups water to boil.
- Reduce heat to low and simmer 1 hour.
- Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat.
- Add cider to pan over medium-high heat.
- Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
- In saucepan, over low heat, combine reserved fat and flour; cook 3 minutes, stirring constantly.
- Stir in cider mixture and then giblet broth.
- Increase heat and simmer until thickened, about 10 minutes.
- Stir in sage and remaining salt and pepper.
- Slice roasted turkey and serve over gravy.
Makes 12 to 14 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.