Sage Butter-Roasted Turkey with Cider Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Two quintessential autumn ingredientssage and ciderflavor this turkey-gravy combo. Ingredients:
3 tablespoons coarse kosher salt |
1 tablespoon dried rubbed sage |
1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for turkey stock |
1/4 cup (1/2 stick) unsalted butter |
1/4 cup chopped fresh sage |
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice |
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice |
2 tablespoons all purpose flour |
2 to 3 tablespoons calvados (apple brandy) or applejack brandy |
1 tablespoon chopped fresh sage |
Directions:
1. Turkey: Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
2. Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
3. Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
4. Gravy: Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
5. Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
6. Serve turkey with gravy.
7. Per serving (analysis based on 16 servings): 357.3 kcal calories, 44.2% calories from fat, 17.5 g fat, 6.1 g saturated fat, 132.0 mg cholesterol, 3.6 g carbohydrates, 0.2 g dietary fiber, 1.2 g total sugars, 3.4 g net carbohydrates, 43.1 g protein Nutritional analysis provided by Bon Appétit
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