Best 10 Orange And Mustard Basted Turkey With Apple Cider Mustard Gravy Recipes

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Indulge in a delightful culinary experience with our tantalizing Orange and Mustard Basted Turkey with Apple Cider Mustard Gravy. This dish is a symphony of flavors, where the vibrant orange and tangy mustard create a harmonious balance, while the apple cider mustard gravy adds a touch of sweetness and depth.

The turkey is meticulously basted with a flavorful mixture of orange juice, mustard, and herbs, resulting in a succulent and tender bird with a crispy golden-brown skin. The apple cider mustard gravy is prepared with a medley of aromatic spices, creating a rich and velvety sauce that perfectly complements the turkey.

This comprehensive guide includes step-by-step instructions for preparing both the turkey and the gravy, ensuring that every step is executed flawlessly. Whether you're a seasoned cook or a novice in the kitchen, our detailed explanations and helpful tips will guide you towards creating a memorable and delectable dish.

Elevate your Thanksgiving or Christmas feast with this extraordinary Orange and Mustard Basted Turkey with Apple Cider Mustard Gravy. Its vibrant flavors and elegant presentation will surely impress your family and friends, leaving them craving for more.

Let's cook with our recipes!

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY



Cider-Basted Turkey with Roasted Apple Gravy image

Categories     Fruit Juice     Fruit     Poultry     turkey     Roast     Christmas     Thanksgiving     Apple     Winter     Calvados     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 18

Turkey:
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried rubbed sage
3/4 teaspoon ground cinnamon
10 Golden Delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
1 large onion, sliced
6 fresh thyme sprigs
8 large sage leaves
1 15- to 16-pound turkey
1/4 cup (1/2 stick) butter, room temperature
1 cup (or more) water
Gravy:
2 cups (about) canned low-salt chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

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.

HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY



Herb-Roasted Turkey with Apple Cider Gravy image

Categories     Fruit Juice     Milk/Cream     Herb     turkey     Roast     Thanksgiving     Apple     Brandy     Fall     Brine     Calvados     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 24

Brining
8 quarts cold water
2 cups coarse kosher salt
8 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved
Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy
Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered
1 cup apple cider

Steps:

  • To brine the turkey:
  • Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
  • Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
  • For herb butter and gravy:
  • Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
  • Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
  • To roast the turkey:
  • Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
  • Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
  • Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
  • Serve turkey with gravy.

ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY



Orange- and Mustard-Basted Turkey with Apple Cider-Mustard Gravy image

Categories     Citrus     Mustard     Poultry     turkey     Roast     Thanksgiving     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 29

Turkey
2 tablespoons (1/4 stick) butter, room temperature
1 tablespoon dried tarragon
1 tablespoon dried marjoram
1 tablespoon mustard seeds, coarsely crushed
2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 12- to 14-pound turkey
1 large orange, quartered
1 onion, peeled, quartered (optional)
1 head of garlic, unpeeled, cut horizontally in half (optional)
2 celery stalks, cut into 2-inch lengths (optional)
3 fresh thyme sprigs (optional)
2 fresh sage sprigs (optional)
1 cup orange juice
1 tablespoon Dijon mustard
5 cups (about) low-salt chicken broth
Gravy
4 1/2 tablespoons butter
3/4 cup minced onion
3 tablespoons all purpose flour
1 large Gala apple, peeled, cored, cut into 1/4-inch cubes
1 1/2 cups whole milk
1 cup low-salt chicken broth
3/4 cup apple cider
2 small bay leaves, torn into pieces
1 tablespoon Dijon mustard
1 1/2 teaspoons mustard seeds, coarsely crushed
1 1/2 teaspoons chopped fresh sage

Steps:

  • For turkey:
  • Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)
  • Set rack at lowest position in oven and preheat to 350°F. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • For gravy:
  • Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.
  • Serve turkey with gravy.

BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY



Brined Herb-Crusted Turkey with Apple Cider Gravy image

Provided by Anne Burrell

Categories     main-dish

Time P2DT5h

Yield 8 to 10 servings

Number Of Ingredients 28

7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour

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!!!

ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY



Orange- and Mustard-Basted Turkey With Apple Cider-Mustard Gravy image

The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home. From Bob Appetit, November 2002.

Provided by lazyme

Categories     Whole Turkey

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 27

2 tablespoons butter, room temperature
1 tablespoon dried tarragon
1 tablespoon dried marjoram
1 tablespoon mustard seeds, coarsely crushed
2 teaspoons coarse salt
1/2 teaspoon ground black pepper
14 lbs turkey
1 large orange, quartered
1 onion, peeled, quartered (optional)
1 head garlic, unpeeled, cut horizontally in half (optional)
2 celery ribs, cut into 2-inch lengths (optional)
3 fresh thyme sprigs (optional)
2 fresh sage sprigs (optional)
1 cup orange juice
1 tablespoon Dijon mustard
5 cups about low sodium chicken broth
4 1/2 tablespoons butter
3/4 cup minced onion
3 tablespoons all-purpose flour
1 large gala apples, peeled, cored, cut into 1/4-inch cubes
1 1/2 cups whole milk
1 cup low sodium chicken broth
3/4 cup apple cider
2 small bay leaves, torn into pieces
1 tablespoon Dijon mustard
1 1/2 teaspoons mustard seeds, coarsely crushed
1 1/2 teaspoons chopped fresh sage

Steps:

  • For turkey:.
  • Mix first 6 ingredients in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan.
  • Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
  • Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.).
  • Set rack at lowest position in oven and preheat to 350°F
  • If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
  • If stuffing turkey, spoon stuffing loosely into both cavities.
  • Tuck wing tips under; tie legs together loosely to hold shape.
  • Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey.
  • Place turkey in oven with tail at back.
  • Roast turkey 45 minutes.
  • Add 2 cups broth to pan; baste turkey.
  • Turn pan around.
  • Roast turkey 45 minutes.
  • Add 1 cup broth; baste with pan juices.
  • Turn pan around and cover turkey loosely with foil.
  • Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • For gravy:.
  • Strain pan juices into 8-cup measuring cup.
  • Spoon off fat.
  • Melt butter in large saucepan over medium-high heat.
  • Add onion; saute 3 minutes.
  • Add flour and stir until golden, about 5 minutes.
  • Whisk in apple and all remaining ingredients, then pan juices.
  • Bring gravy to boil.
  • Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes.
  • Season gravy with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 1477.9, Fat 76.5, SaturatedFat 25.1, Cholesterol 569.6, Sodium 1301.5, Carbohydrate 18.9, Fiber 2.1, Sugar 11, Protein 169

ORANGE-GLAZED TURKEY



Orange-Glazed Turkey image

I've used this recipe for our Thanksgiving meal for years. Everyone loves the flavor the orange marmalade gives the turkey.

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 20 servings.

Number Of Ingredients 12

2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried savory
2 teaspoons rubbed sage
1 turkey (18 to 20 pounds)
2 medium pears, thinly sliced
1 large onion, quartered
1 celery rib, quartered
1/2 cup butter, melted
3/4 cup orange marmalade
3/4 cup orange juice
1 tablespoon honey

Steps:

  • In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.

Nutrition Facts : Calories 569 calories, Fat 27g fat (9g saturated fat), Cholesterol 233mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 65g protein.

ORANGE ROSEMARY TURKEY GRAVY



Orange Rosemary Turkey Gravy image

This is so simple to make and is delicious with your roast Turkey or Chicken. You may vary the recipe with different flavors or herbs the steps remain the same. This was originally from a Campbell recipe.

Provided by Bergy

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup dripping, from the pan
1 1/2 cups chicken broth
1/4 cup flour
1/4 cup fresh orange juice
2 teaspoons fresh parsley, chopped
1 1/2 teaspoons chopped fresh rosemary or 3/4 dried rosemary
1/2 teaspoon orange zest

Steps:

  • Remove Turkey (roast, chicken) from the roasting pan, skim off the fat leaving only apprx 1/2 cup of drippings.
  • Combine broth& flour.
  • Easy way of doing this is place the flour in a sealer add broth, put on& tighten the lid, shake vigorously until completed combined- no lumps.
  • Add broth/flour mixture to roaster drippings, stir well.
  • Stir in the orange juice, rosemary, parsley& orange zest.
  • Have roaster on a stove element and cook stirring until it boils and thickens.

Nutrition Facts : Calories 25.3, Fat 0.3, SaturatedFat 0.1, Sodium 143.5, Carbohydrate 4, Fiber 0.2, Sugar 0.8, Protein 1.4

CIDER-BASTED TURKEY AND APPLE GRAVY



Cider-Basted Turkey and Apple Gravy image

Another great recipe from my mother-in-law! Makes a beautiful golden-brown turkey with the best gravy!

Provided by Nurse Amanda

Categories     Poultry

Time 4h30m

Yield 15 serving(s)

Number Of Ingredients 16

1 cup apple cider
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried sage
3/4 teaspoon cinnamon
2 apples, peeled, cored, and quartered
1 onion, sliced
6 fresh thyme sprigs
8 fresh sage leaves
15 -16 lbs turkey
salt and pepper, to taste
butter, for rubbing on turkey
water
2 cups reduced-sodium chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 755.2, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 576.4, Carbohydrate 5.9, Fiber 0.9, Sugar 3, Protein 94

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY



Cider-Basted Turkey With Roasted Apple Gravy image

From Bon Appetit. I personally thought that the gravy was a little too sweet, but my guests really liked it.

Provided by lazyme

Categories     Whole Turkey

Time 5h45m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup apple cider
1/4 cup calvados (apple brandy) or 1/4 cup Applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried sage
3/4 teaspoon ground cinnamon
10 golden delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
1 large onion, sliced
6 sprigs fresh thyme
8 large sage leaves
1 (16 lb) whole turkey
1/4 cup butter, room temperature
1 cup water
2 cups chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

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.

LAUREN'S APPLE CIDER ROAST TURKEY



Lauren's Apple Cider Roast Turkey image

The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!

Provided by Lauren

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 15

Number Of Ingredients 8

1 (16 pound) whole turkey, neck and giblets removed
1 ½ gallons water
1 gallon apple cider
1 ½ cups kosher salt
1 cup white sugar
¼ cup extra-virgin olive oil
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning

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.

Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g

Tips:

  • Prep the Turkey: Ensure the turkey is properly thawed and patted dry before cooking. This helps the skin crisp and the seasonings adhere better.
  • Flavorful Butter Mixture: Combine softened butter, orange zest, and chopped fresh thyme to create a flavorful butter mixture that will be rubbed under the turkey skin, infusing it with delicious aromas.
  • Citrus and Herb Seasoning: Generously season the turkey cavity and skin with a mixture of salt, pepper, orange zest, thyme, rosemary, and sage. This blend of herbs and citrus adds depth of flavor to the turkey.
  • Basting Technique: Baste the turkey every 30 minutes with a mixture of orange juice, mustard, and melted butter. This helps keep the turkey moist and adds a golden-brown color to the skin.
  • Make the Gravy: Use the turkey drippings to make a rich apple cider mustard gravy. Simmer the drippings with apple cider, mustard, chicken broth, and cornstarch until thickened. This gravy complements the turkey perfectly.
  • Resting Period: Allow the turkey to rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a tender and succulent turkey.

Conclusion:

The orange and mustard-basted turkey with apple cider mustard gravy is a flavorful and impressive dish that is perfect for special occasions like Thanksgiving or Christmas. The combination of citrus, herbs, and mustard creates a unique and delicious flavor profile that will tantalize your taste buds. By following the tips and steps outlined in this recipe, you can ensure a perfectly cooked, moist, and tender turkey that will be the star of your holiday feast. Enjoy your culinary creation!

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