Thyme Roasted Turkey With Cider Gravy Recipe - Cooking Index
Thyme Roasted Turkey With Cider Gravy Recipe - Cooking Index
| 1 | Turkey - (12 to 14 lbs) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 | Lemon - cut into 2 wedges | |
| 7 | Thyme sprigs (large) | |
| 2 | Sandwich bread | |
| 1/2 | Granny Smith apple - quartered lengthwise | |
| 1/2 | Onion - quartered lengthwise | |
| 1 | Butter - softened | |
| 1 cup | 237ml | Water |
| Gravy | ||
| 1 cup | 237ml | Apple cider |
| 2 tablespoons | 30ml | Cider vinegar |
| 6 tablespoons | 90ml | All-purpose flour |
| 4 cups | 948ml | Chicken stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Rosemary sprigs - for garnish | ||
| Thyme sprigs - for garnish |
Preheat the oven to 425 degrees. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper.
Pack the neck cavity with 1 lemon wedge, 1 thyme sprig and 1 slice of bread. Fold the neck skin under the body, and fasten it with a skewer.
Fill the body cavity with apple, onion, 3 thyme sprigs, lemon wedge and remaining slice of bread. Truss the turkey.
Rub turkey with remaining 3 thyme sprigs, then rub turkey with softened butter. Place on rack in roasting pan.
Roast in a 425 degree oven for 30 minutes, then reduce temperature to 325 degrees and add water to roasting pan. Roast the turkey, basting it every 20 minutes, for another 2 1/2 to 3 hours, or until a meat thermometer inserted in the fleshy part of the thigh registers 180 degrees and the juices run clear when the thigh is pierced.
Transfer the turkey to a heated platter, reserving the juices in the roasting pan, discard the string, and keep the turkey warm, covered loosely with foil.
For the Gravy: Skim all the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the cider and vinegar to the pan. Deglaze the pan over moderately-high heat, scraping up the brown bits, and boil the mixture until it is reduced by 1/2.
In a saucepan, combine the reserved fat and the flour and cook the roux over moderately-low heat, whisking, for 3 minutes. Add the cider mixture and the stock in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
Season the gravy with salt and pepper and transfer it to a heated sauceboat. Garnish the turkey with the herb sprigs and serve it with the gravy.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9604) - from the TV FOOD - NETWORK
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