Roast Turkey With Apple Cider Gravy
|1 (12 to 14) Pound WHOLE TURKEY (thawed or fresh) reserve giblets|
|As needed unsalted butter, melted|
|As needed salt and freshly ground black pepper|
- 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|
|1 Package reserved giblets (do not use liver)|
|4 Cups cold water|
|2 Cups apple cider|
|1/3 Cup all purpose flour|
|1/2 Teaspoon dried sage|
|1 Teaspoon salt|
|1/2 Teaspoon freshly ground black pepper|
- In saucepan over medium heat, bring giblets and 4 cups cold water to boil. Skim any foam from top and discard. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets.
- Skim fat from roasting pan juices, reserving 1/4-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||