- 12
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
Preparation
Step 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.
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.
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).
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.
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.
Serve turkey with gravy.
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