Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy Recipe

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Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy
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Ingredients
10
Count
Nutrition
3597
Calories
Total time
4
Minutes
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Ingredients:

Directions:

  1. Roast turkey: Preheat oven to 425°F.
  2. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Fold neck skin under body and secure with a small skewer. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
  3. Put turkey on a rack set in a large flameproof roasting pan. Roast turkey in middle of oven 30 minutes.
  4. While turkey is roasting, blanch onions in boiling water 1 minute and rinse under cold water. Peel onions, then toss with 1 tablespoon melted butter and salt and pepper to taste. Toss apples with 1 tablespoon melted butter and salt and pepper to taste in another bowl.
  5. Reduce temperature to 350°F. Brush remaining 1/4 cup melted butter over turkey and roast 30 minutes more.
  6. Baste turkey and scatter onions around it, then roast 30 minutes more.
  7. Baste turkey and add apples to roasting pan. Roast another 1 to 1 1/2 hours, or until a thermometer inserted into fleshy part of a thigh registers 180°F.
  8. Transfer turkey, onions, and apples to a heated platter, leaving juices in pan. Remove skewers and discard string. Let turkey stand at least 30 minutes, up to 45.
  9. Make gravy while turkey stands: Skim fat from pan juices and reserve 1/4 cup fat. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4 1/2 cups total. Set pan to straddle 2 burners. Add 1 cup stock mixture and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining 3 1/2 cups stock mixture, cider, and vinegar and bring to a simmer. Transfer to glass measure.
  10. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
  11. Stir in any additional turkey juices from platter and season gravy with salt and pepper. Pour gravy through a fine sieve into a gravy boat.
  12. Cooks' notes: ·Onions can be blanched and peeled 2 days ahead and chilled, covered. ·We recommend making the turkey giblet stock and fried sage leaves ahead, though they can be prepared while the turkey is in the oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3596.68 Kcal (15059 kJ)
Calories from fat 428.91 Kcal
% Daily Value*
Total Fat 47.66g 73%
Cholesterol 571.41mg 190%
Sodium 51761.28mg 2157%
Potassium 15507.08mg 330%
Total Carbs 143.56g 48%
Sugars 19.13g 77%
Dietary Fiber 3.52g 14%
Protein 530.46g 1061%
Vitamin C 11.1mg 18%
Iron 126.3mg 702%
Calcium 104.1mg 10%
Amount Per 100 g
Calories 12 Kcal (50 kJ)
Calories from fat 1.43 Kcal
% Daily Value*
Total Fat 0.16g 73%
Cholesterol 1.91mg 190%
Sodium 172.63mg 2157%
Potassium 51.72mg 330%
Total Carbs 0.48g 48%
Sugars 0.06g 77%
Dietary Fiber 0.01g 14%
Protein 1.77g 1061%
Iron 0.4mg 702%
Calcium 0.3mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 75.2
    Points
  • 76
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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