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Prep 45 mins
Cook 5 hrs
From Bon Appetit. I personally thought that the gravy was a little too sweet, but my guests really liked it.
- 1 cup apple cider
- 1⁄4 cup calvados (apple brandy) or 1⁄4 cup Applejack (apple brandy)
- 1⁄4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried sage
- 3⁄4 teaspoon ground cinnamon
- 10 golden delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
- 1 large onion, sliced
- 6 sprigs fresh thyme
- 8 large sage leaves
- 1 (16 lb) whole turkey
- 1⁄4 cup butter, room temperature
- 1 cup water
- 2 cups chicken broth
- 1⁄4 cup apple cider
- 2 tablespoons cornstarch
- For turkey:
- Position rack in bottom third of oven and preheat to 325°F
- Combine first 5 ingredients in small saucepan.
- Add 1/2 teaspoon cinnamon; bring liquid to boil.
- Set liquid aside.
- Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
- Rinse turkey inside and out; pat dry.
- Sprinkle main cavity with salt and pepper.
- Spoon apple mixture into main cavity.
- Tuck wing tips under turkey; tie legs together loosely.
- Place turkey in large roasting pan.
- Rub turkey breast and legs with butter.
- Pour half of basting liquid over turkey.
- Sprinkle with salt and pepper.
- Roast turkey 30 minutes.
- Pour remaining basting liquid over turkey.
- Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated.
- Add all apple slices to pan juices around turkey.
- Cover turkey loosely with foil to keep from browning too quickly.
- Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
- Transfer turkey to platter.
- Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
- For gravy:
- Using slotted spoon, transfer apples from pan juices to bowl.
- Pour pan juices into 4-cup measuring cup.
- Spoon off fat and discard.
- Add enough chicken broth to pan juices to measure 4 cups.
- Transfer broth mixture to large saucepan; simmer 5 minutes.
- Add reserved apples; simmer 2 minutes.
- Mix apple cider and cornstarch in small bowl.
- Whisk into gravy.
- Boil until gravy thickens, about 2 minutes.
- Season to taste with salt and pepper.
- Discard mixture from turkey cavity.
- Serve turkey with gravy.
I made two turkeys for Thanksgiving this year and this was one of them. I stuffed the bird with a cornbread-apple stuffing, and did not add the apples back into the gravy. I also needed to use a bit more cornstarch to thicken the gravy, but other than that I followed the recipe. It got wonderful reviews from my guests! My variation of this will be on my go-to turkey lists from now on!