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Roast Turkey With Cider Gravy

22

  • Prep Time20 mins
  • Total Time3 hrs 25 mins
  • Makes8 to 10 servings
*PLUS 12 chilling and standing time
Roast Turkey With Cider Gravy

Simple roasted turkey recipes are guaranteed success. Photo, Roberto Caruso.

Chatelaine Triple Tested

A can of hard apple cider lends perfect fall flavour to both the bird and the gravy in this easy recipe. 

Ingredients

  • 6 to 7 kg turkey, thawed

  • 1/3 cup butter, softened

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1 tbsp smoked paprika

  • 1 1/2 tsp salt, divided

  • 1 small onion, chopped

  • 2 bay leaves

  • 1/2 tsp pepper

  • 1 500-mL can hard cider, or 2 cups apple juice

  • 1/4 cup all-purpose flour

Instructions

  • RESERVE neck from turkey for broth. Pat turkey very dry, inside and out, with paper towels. Combine butter with onion and garlic powders, paprika and 1 tsp salt in a small bowl. Rub butter mixture underneath and over skin of turkey, then bend and tuck wing tips under the back. Transfer turkey to a rack set on a baking sheet. Refrigerate, uncovered, up to 12 hr.

  • TURKEY BROTH: Cover reserved neck, chopped onion and bay leaves with 4 cups water in a saucepan. Bring to a boil, then simmer, uncovered, for 30 min. Strain and save only the liquid. (Discard solids.) Broth should measure 3 cups.

  • REMOVE turkey from refrigerator 1 hr before roasting. Place on a rack set in a large roasting pan, then sprinkle turkey with remaining ½ tsp salt and pepper. Position rack in bottom third of oven, then preheat to 400F.

  • COVER turkey and pan tightly with foil. Roast for 1 hr. Reduce heat to 300F. Remove foil and pour cider into pan. Continue roasting until an instant-read thermometer inserted into thickest part of thigh reads 170F, about 1 hr 40 min more.

  • TRANSFER turkey to a carving board and tent loosely with foil. Let stand for 30 min. Skim fat from pan juices in roasting pan.

  • PLACE roasting pan over 2 stovetop burners on medium (or pour pan juices into a saucepan). When it comes to a boil, sift in flour while whisking constantly. (Avoid lumpy gravy by sifting flour slowly over the turkey juices while whisking constantly. Don’t sprinkle or pour in the flour.) Gradually whisk in 3 cups prepared turkey broth. Simmer, stirring often, until thickened, 10 to 15 min. Serve with carved turkey.


Chatelaine Turkey 101: How to carve a turkey

https://www.youtube.com/watch?v=nq_SiI0-M2M


Nutrition (per serving)

Calories 508, Protein 83g, Carbohydrates 6g, Fat 15g, Fibre 1g, Sodium 575mg.
Excellent source of vitamin B6.

Find more of our all-time best turkey recipes, plus your most-pressing turkey questions, answered.

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