This turkey recipe is very simple and ideal for a beginner in the kitchen. The turkey bathes every 30 minutes in a little apple cider giving the turkey a sweet and juicy touch.
Place the oven rack in the lowest part and preheat to 180 degrees.
Ask the butcher to clean the turkey well so that it is ready to be filled. Rinse the turkey and dry it with paper towels.
Season the inside and outside of the turkey with salt and pepper.
Place 4 quarts of the onion, garlic, apples, four sprigs of thyme and 4 of the sage leaves inside the turkey.
With thread to cook, tie the legs under the turkey and put the wings back so they are attached to the turkey.
varnish the turkey with the melted butter and season with a little more salt / pepper.
Place the turkey with the breast down on a special baking sheet with a grid in the middle. Put the rest of the onions and herbs around the tray.
Add the neck, and other bones of the turkey to the tray.
Add 1 1/2 cups of apple cider and 1 cup of chicken broth.
Rostize for 30 minutes. Remove from the oven and cover with the juice that is released and return to the oven or another 30 minutes.
Remove the turkey from the oven and carefully turn it over. Cover again with your juices that you released and put back in the oven for 30 minutes.
After another 30 minutes, cover again with the juices of the turkey.
Once the turkey has been baked for 2 hours in total, remove from the oven and cover with reserved citron every 30 minutes, rotating the position of the turkey tray to brown evenly.
The turkey is ready when a thermometer inserted in the thick part of the leg reads 75 centigrade.
When the turkey is ready, put the juices of the turkey in a pan and cover the turkey with aluminum foil. (The turkey should rest between 20-30 minutes before cutting it.)
Meanwhile, prepare the gravy. Remove as much of the fat as possible from the turkey and cook the turkey juices over medium-high heat until it boils.
With a wooden spoon, scrape the pieces of turkey that were stuck together and add 1 cup of chicken broth previously dissolved with the flour.
Stir well to thicken a little, about 3 minutes. (If it thickens, add more chicken broth).
Cook for another 5 minutes and season with salt and pepper.
Slice the turkey and serve it with the hot gravy.
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