ORANGE AND MUSTARD BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY

By gaster16

Ingredients

• Gravy:
• Turkey: 1/4 stick butter, room temperature
• 1 tablespoon each dried tarragon, marjoram and mustard seeds coarsely crushed
• 2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• One 12-14 lb. turkey
• 1 large orange quartered
• 1 onion peeled quartered (optional)
• 1 head garlic unpeeled cut horizontally in half (optional)
• 2 celery stalks cut into 2” lengths (optional)
• 3 fresh thyme sprigs (optional)
• 2 fresh sage sprigs (optional)
• 1 cup orange juice
• 1 tablespoons Dijon mustard
• 5 cups chicken broth
• 4-1/2 tablespoons butter
• 3/4 cup minced onion
• 3 tablespoons all purpose flour
• 1 large Gala apple peeled, cored cut into 1/4” cubes 1-1/2 cups whole milk
• 1 cup chicken broth
• 3/4 cup apple cider
• 2 small bay leaves torn into pieces
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons mustard seeds coarsely crushed
• 1-1/2 teaspoons chopped fresh sage

Preparation

Step 1

Gravy:

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.