Best 9 Cider Basted Turkey With Roasted Apple Gravy Recipes

CIDER-BASTED TURKEY AND APPLE GRAVY

Steps:

• Preheat oven to 325 degrees.
• Combine basting ingredients (1st 5 ingredients) in a sauce pan and bring to a boil. Then set it aside.
• Remove giblets and neck from inside turkey.
• Place apples, onion thyme, and sage into turkey.
• Rub breasts and legs with butter and sprinkle liberally with salt and pepper.
• Pour 1/2 of the basting liquid over turkey.
• Place in oven to roast for 30 minutes.
• Pour remaining liquid over turkey and roast 2 more hours, basting frequently.
• Add water if needed.
• Add apple slices to pan juices around turkey.
• Cover turkey and roast another 1 1/2 hours.
• For gravy: Transfer apples from pan to a bowl.
• Spoon off fat from pan juices.
• Add enough chicken broth to measure 4 cups.
• Add broth and apples to saucepan and bring to a simmer.
• Mix apple cider and corn starch in a small bowl.
• Whisk corn starch mixture into gravy.
• Season with salt and pepper.

ROAST TURKEY WITH APPLE-BRANDY GRAVY

Steps:

• Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
• Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
• Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
• Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
• Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
• Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
• Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.

BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY

Steps:

• To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
• To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
• Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
• Preheat the oven to 450 degrees F.
• Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
• Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
• Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
• Carve the turkey, transfer to a serving platter and serve with the gravy.
• Give thanks for such a great turkey!!!

TURKEY ROULADE WITH APPLE-CIDER GRAVY

Steps:

• Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.
• Preheat the oven to 375 degrees F.
• Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.
• Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
• Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.
• Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.
• Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY

Steps:

• For turkey:
• Position rack in bottom third of oven and preheat to 325°F
• Combine first 5 ingredients in small saucepan.
• Add 1/2 teaspoon cinnamon; bring liquid to boil.
• Set liquid aside.
• Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
• Rinse turkey inside and out; pat dry.
• Sprinkle main cavity with salt and pepper.
• Spoon apple mixture into main cavity.
• Tuck wing tips under turkey; tie legs together loosely.
• Place turkey in large roasting pan.
• Rub turkey breast and legs with butter.
• Pour half of basting liquid over turkey.
• Sprinkle with salt and pepper.
• Roast turkey 30 minutes.
• Pour remaining basting liquid over turkey.
• Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated.
• Add all apple slices to pan juices around turkey.
• Cover turkey loosely with foil to keep from browning too quickly.
• Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
• Transfer turkey to platter.
• Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• For gravy:
• Using slotted spoon, transfer apples from pan juices to bowl.
• Pour pan juices into 4-cup measuring cup.
• Spoon off fat and discard.
• Add enough chicken broth to pan juices to measure 4 cups.
• Transfer broth mixture to large saucepan; simmer 5 minutes.
• Add reserved apples; simmer 2 minutes.
• Mix apple cider and cornstarch in small bowl.
• Whisk into gravy.
• Boil until gravy thickens, about 2 minutes.
• Season to taste with salt and pepper.
• Discard mixture from turkey cavity.
• Serve turkey with gravy.

ROAST TURKEY WITH APPLE-CIDER GRAVY

Steps:

• In a pot large enough to hold the turkey, combine all of the brine ingredients and stir. Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours. Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water. Pat dry.
• Preheat the oven to 275 degrees.
• Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss. Spoon into the cavity of the turkey.
• Truss the turkey, tying its legs together tightly with kitchen twine. Place the turkey on a roasting rack set in a large roasting pan. Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours.
• Uncover the turkey and reserve the foil. Increase the oven temperature to 375 degrees F. Brush the turkey with half of the melted butter and cook for 30 minutes. Brush on the remaining butter and continue cooking for about 1 hour and 15 minutes longer, basting every 30 minutes, until a meat thermometer inserted in the thigh registers 150 degrees. (The internal temperature will rise 10 degrees while the turkey rests).
• Transfer the turkey to a cutting board. Pour off the fat from the roasting pan. Spoon the vegetables from the cavity of the turkey into the pan; cover the turkey loosely with the reserved foil, and let rest for 30 minutes.
• Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables. Place the pan over medium heat, using 2 burners if necessary. Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes. Add the flour and cook for 3 more minutes, stirring occasionally. Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings. Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes. Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute. Season with the salt and pepper. Strain the gravy into a warm sauceboat.
• Carve the turkey and serve with gravy.

LAUREN'S APPLE CIDER ROAST TURKEY

Steps:

• Rinse turkey inside and out with cold water; pat dry with paper towels.
• Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
• Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
• Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.

CIDER ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
• Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
• To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

SLOW-ROASTED TURKEY WITH APPLE GRAVY

Steps:

• Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
• Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
• Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
• Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
• Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
• Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
• Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
• When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.