This turkey recipe is very simple and ideal for a beginner in the kitchen. The turkey is basted every 30 minutes with a bit of apple cider, giving it a sweet and juicy touch.
2 Golden Delicious apples, golden unpeeled, cored, and quartered
6 sprigs thyme
leaves sage, fresh
1/2 cups unsalted butter, melt
3 cups apple cider
2 cups chicken broth, homemade
1/4 cups flour
Preparation
3h 20 mins
0 mins
Low
Place the oven rack in the lowest position and preheat to 180 degrees.
Ask the butcher to clean the turkey well so it’s ready to be stuffed. Rinse the turkey and dry it with paper towels.
Season the inside and outside of the turkey with salt and pepper.
Place 4 quarters of onion, garlic, apples, four sprigs of thyme, and 4 sage leaves inside the turkey.
Using cooking twine, tie the legs under the turkey and tuck the wings back to keep them close to the turkey.
Brush the turkey with melted butter and season with a little more salt/pepper.
Place the turkey breast side down on a special roasting pan with a rack in the middle. Place the remaining onions and herbs around the pan.
Add the neck and other turkey bones to the pan.
Add 1 1/2 cups of apple cider and 1 cup of chicken broth.
Roast for 30 minutes. Remove from the oven and baste with the juices released, then return to the oven for another 30 minutes.
Remove the turkey from the oven and carefully turn it over. Baste again with the juices and return to the oven for 30 minutes.
After another 30 minutes, cover again with the turkey juices.
Once the turkey has roasted for a total of 2 hours, remove from the oven and baste with the reserved cider every 30 minutes, rotating the position of the turkey pan for even browning.
The turkey is ready when a thermometer inserted into the thickest part of the thigh reads 75 degrees Celsius.
When the turkey is ready, place the turkey juices in a skillet and cover the turkey with aluminum foil. (The turkey should rest for 20-30 minutes before carving.)
Meanwhile, prepare the gravy. Remove as much fat as possible released by the turkey and cook the turkey juices over medium-high heat until boiling.
Using a wooden spoon, scrape the bits of turkey that are stuck and add 1 cup of chicken broth previously dissolved with flour.
Stir well to thicken a bit, about 3 minutes. (If it thickens too much, add more chicken broth).
Cook for another 5 minutes and season with salt and pepper.
Slice the turkey and serve it with hot gravy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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