Apple-Shallot Roasted Turkey

By deedavis

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

Ingredients

• 1 10- to 12-pound turkey
• 2 tablespoon(s) canola oil
• 2 tablespoon(s) chopped fresh parsley, plus 3 sprigs
• 1 tablespoon(s) chopped fresh sage, plus 3 sprigs
• 1 tablespoon(s) chopped fresh thyme, plus 3 sprigs
• 1 teaspoon(s) kosher salt
• 1 teaspoon(s) freshly ground pepper
• 1.50 pound(s) shallots, peeled and halved lengthwise, divided
• 1 tart green apple, quartered
• 3 cup(s) water, plus more as needed

Details

Servings 1
Preparation time 20mins
Cooking time 23mins
Adapted from delish.com

Preparation

Step 1

Directions

Position rack in lower third of oven; preheat to 475°F.

. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.

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. 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. 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. 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°F 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.

Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make