Yield: 20 Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Grandparents Day, Christmas   Preparation Method: Roast   Product Type: Whole

Roasting

1 Tablespoon unsalted butter, melted

1 (12 to 14) Pound WHOLE TURKEY (thawed or fresh)

1 Teaspoon salt

As needed unsalted butter, melted

As needed salt and freshly ground black pepper

1/2 Teaspoon freshly ground black pepper

4 Cups cold water

2 Cups apple cider

1/3 Cup all purpose flour

1/2 Teaspoon dried sage

Preheat oven to 325 degrees F. Place turkey, breast side up, on a V-shaped rack in a large roasting pan. Tuck wing tips under turkey and return legs to tucked position. Brush butter on top and sides of turkey. Sprinkle both cavities and outside with salt and pepper. Roast turkey, uncovered, until the internal temperature in the thickest part of the thigh measures 180 degrees F. A general roasting time guideline for an unstuffed 12-14 pound turkey is 4-1/2 to 5 hours. Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.

Apple Cider Gravy

In saucepan over medium heat, bring giblets and 4 cups cold water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving ¼-cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes. In saucepan, over low heat, combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture and then giblet broth. Increase heat and simmer until thickened, about 10 minutes, stirring occasionally. Stir in sage and remaining salt and pepper. Slice roasted turkey and serve over gravy.

Recipe Source: Recipe and photo courtesy of Honeysuckle White