Prep 30 mins
Cook 3 hrs
Recipe from Southern Living Magazine. Sounds really easy, but delicious.
Make and share this Roast Turkey With Apple-Cider Gravy recipe from Food.com.
- 1⁄2 cup apple jelly
- 1⁄2 cup butter
- 2 tablespoons coarse-grained Dijon mustard
- 1 tablespoon fresh ground black pepper
- 1⁄2 teaspoon salt
- 12 lbs turkey
- 1 medium granny smith apple, quartered
- 1 medium onion, quartered
- parsley sprig
- 1 teaspoon pepper
- 1⁄4 teaspoon salt
Apple Cider Gravy
- 1⁄2 cup reserved pan dripping
- 1⁄4 cup all-purpose flour
- 1 (14 1/2 ounce) can chicken broth
- 1 cup apple cider
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- Stir together first 5 ingredients in small saucepan over medium heat until jelly and butter are melted.
- Remove giblets and neck from turkey and discard. Rinse turkey with cold water; pat dry. Place apple, onion, and parsley sprigs in turkey cavity. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush turkey with half of jelly glaze; sprinkle with 1 teaspoons pepper and 1/4 teaspoons salt.
- Bake at 325 degrees for 3 hours or until a meat thermometer inserted in turkey thigh registers 180 degrees, shielding turkey with heavy-duty aluminum foil after 30 minutes and basting with remaining jelly glaze after 1 1/2 hours. Remove turkey from pan; let stand 10 minutes before carving. Reserve pan drippings for Apple Cider Gravy.
- For gravy, whisk together drippings and flour in a saucepan over medium heat. Cook 1 minute, whisking constantly. Gradually add chicken broth, apple cider and whipping cream; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in pepper and salt. Yields 3 cups.
A wonderful recipe, simple yet fantastic!
I have never baked turkey without using th old fashioned stuffing mix but this worked so well. I needed a gluten free version instead of stuffing and this recipe was just the trick!
The turkey browned so well and was so moist, with a hint of apple and mustard through the turkey meat.
The gravy was creamy and rich and just complimented the turkey meat perfectly.
Thanks Nancy for helping me make a different way to bake turkey for Christmas.