Orange- and Mustard-Basted Turkey With Apple Cider-Mustard Gravy

READY IN: 4hrs 30mins




  • For turkey:
  • Mix first 6 ingredients in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan.
  • Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
  • Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.).
  • Set rack at lowest position in oven and preheat to 350°F
  • If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
  • If stuffing turkey, spoon stuffing loosely into both cavities.
  • Tuck wing tips under; tie legs together loosely to hold shape.
  • Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey.
  • Place turkey in oven with tail at back.
  • Roast turkey 45 minutes.
  • Add 2 cups broth to pan; baste turkey.
  • Turn pan around.
  • Roast turkey 45 minutes.
  • Add 1 cup broth; baste with pan juices.
  • Turn pan around and cover turkey loosely with foil.
  • Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • For gravy:
  • Strain pan juices into 8-cup measuring cup.
  • Spoon off fat.
  • Melt butter in large saucepan over medium-high heat.
  • Add onion; saute 3 minutes.
  • Add flour and stir until golden, about 5 minutes.
  • Whisk in apple and all remaining ingredients, then pan juices.
  • Bring gravy to boil.
  • Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes.
  • Season gravy with salt and pepper.
  • Serve turkey with gravy.