Roasted Turkey with Sage and Sherried Cider Gravy
|1 12-Pound WHOLE TURKEY, fresh or frozen (thawed)|
|As needed salt and freshly ground black pepper|
|1/2 lemon, cut in 2 wedges|
|7 Large fresh sage leaves|
|2 Slices whole wheat sandwich bread|
|1/2 Granny Smith apple, quartered lengthwise|
|1/2 onion, quartered lengthwise|
|1/2 Cup unsalted butter, softened to room temperature|
|1 Cup water|
- Preheat oven to 425 degrees F.
- Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper.
- Place 1 lemon wedge, 1 sage leaf and 1 bread slice into neck cavity. Fold neck skin under body and fasten with a skewer.
- Fill body cavity with quartered apple and onion, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkey.
- Rub turkey with remaining sage. Spread turkey with butter and arrange on rack in roasting pan.
- Roast turkey in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh and the buttonhead of the timer "pops” up.
- Transfer turkey to a heated platter, reserving juices in roasting pan; discard string. Keep turkey warm, covered loosely with foil.
|Sherried Cider Gravy|
|1 Cup dry sherry|
|1 Cup apple cider (sparkling preferred)|
|1/3 Cup all purpose flour|
|2+ Cups TURKEY STOCK|
|As needed assorted fresh sage leaves|
- Skim fat from pan juices, reserving 1/4 cup fat.
- On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.
- Bring sherry mixture to a boil and remove pan from heat.
- In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.
- Add sherry mixture and 2 cups stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.
- Whisk in additional stock to thin gravy if desired.
- Season gravy with salt and pepper and transfer to a heated gravy boat.
- Garnish turkey with sage.
- NOTE: Provides 16-17 servings at 6 ounces per portion.
|Recipe Source: Recipe provided by Volk Enterprises, Inc. and photo provided by Butterball.||