Roast Turkey with Apple Cider Pan Gravy Recipe

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Ingredients

Count

Nutrition

1364

Calories

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Ingredients:

Serving

1 tbsp butter
1 lb turkey necks and/or wings
1 lb onions, coarsely chopped
3 cups coarsely chopped celery
2 bay leaves
4 whole cloves
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
6 cups apple cider
3 cups low-salt chicken broth
1 8- oz granny smith apple, finely chopped (including core and peel)
2 tbsp honey
2 tbsp apple cider vinegar
1 16- to 17-lb turkey
1 large onion, halved, cut into 1-inch-wide wedges
1 granny smith apple, cut into 1-inch-wide wedges
6 bay leaves, crumbled
7 tbsp butter, room temperature, divided
2 cups low-salt chicken broth

Directions:

For gravy base: Melt butter in heavy large pot over medium-high heat. Add turkey parts; sauté 10 minutes. Add onions, celery, and bay leaves; sauté until onions are soft, about 8 minutes. Add cloves, salt, pepper, cinnamon, and nutmeg; stir 10 seconds. Add cider, broth, and apple; bring to boil. Reduce heat to low; simmer uncovered 45 minutes, stirring occasionally. Strain stock into medium saucepan. Discard solids. Stir honey and vinegar into gravy base. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.)
For turkey: Set rack at lowest position in oven and preheat to 500°F. Rinse turkey inside and out; pat dry. Sprinkle main cavity generously with salt and pepper. Place onion wedges, apple wedges, and crumbled bay leaves in cavity. Starting at neck end, carefully slide hand between skin and breast meat of turkey to loosen skin. Rub 4 tablespoons butter over breast meat under skin. Place turkey on rack set in large roasting pan. Tuck wing tips under. Tie legs together loosely to hold shape. Rub remaining 3 tablespoons butter over outside of turkey. Sprinkle with salt and pepper.
Place turkey in oven and immediately reduce oven temperature to 350°F. Roast turkey 1 hour; pour 1 cup chicken broth over turkey. Roast 1 hour, basting once with pan drippings. Pour 1 cup chicken broth over turkey. Roast until thermometer inserted into thickest part of thigh registers 175°F, basting once with pan drippings and covering turkey loosely with foil if browning too quickly, about 1 hour longer. Transfer turkey to platter; cover loosely with foil. Let turkey rest 20 to 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
Pour pan juices into large measuring cup. Spoon fat off top of pan juices and discard. Return pan juices to roasting pan; add gravy base. Place roasting pan over 2 burners and bring gravy to boil. Reduce heat to medium-low and simmer until gravy is reduced to 31/4 cups, stirring occasionally and scraping up any browned bits, about 15 minutes. Season gravy to taste with salt and pepper. Strain gravy into bowl.
Serve turkey with gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1364.06 Kcal (5711 kJ)
Calories from fat	537.31 Kcal
		% Daily Value*
Total Fat	59.7g	92%
Cholesterol	633.1mg	211%
Sodium	1407.91mg	59%
Potassium	2154.75mg	46%
Total Carbs	30.23g	10%
Sugars	24.36g	97%
Dietary Fiber	2.37g	9%
Protein	179.36g	359%
Vitamin C	7.8mg	13%
Vitamin A	0.1mg	4%
Iron	8.2mg	46%
Calcium	143.4mg	14%

Amount Per 100 g
Calories	112.82 Kcal (472 kJ)
Calories from fat	44.44 Kcal
		% Daily Value*
Total Fat	4.94g	92%
Cholesterol	52.36mg	211%
Sodium	116.45mg	59%
Potassium	178.22mg	46%
Total Carbs	2.5g	10%
Sugars	2.01g	97%
Dietary Fiber	0.2g	9%
Protein	14.83g	359%
Vitamin C	0.6mg	13%
Iron	0.7mg	46%
Calcium	11.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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