Apple-Shallot Roasted Turkey

By cprzybyl

Nutritional Info (Per serving):
Calories: 155, Saturated Fat: 1g, Sodium: 115mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 0g, Cholesterol: 63mg, Protein: 25g

Prep Time: 30 mins
Cook Time: 2 h 10 mins
Total Time: 2 h 40 mins

Ingredients

• 12 pounds turkey 2 tablespoon oil, canola 2 tablespoon parsley, fresh, chopped 3 sprig(s) parsley, fresh 1 tablespoon sage, fresh, chopped 3 sprig(s) sage, fresh 1 tablespoon thyme, fresh, chopped 3 s

Details

Servings 12
Adapted from everydayhealth.com

Preparation

Step 1

1. Position rack in lower third of oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock.
3. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
4. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.
5. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
Roast the turkey until the skin is golden brown, 45 minutes.
6. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
7. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
8. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil.
9. Make Cider Gravy. Let the turkey rest for 20 minutes. Remove the string and carve.