Roast turkey with cider gravy

Prep 20 min
Total 3 hours 25 min
Plus 12 chilling and standing time
Serves 8 to 10

4

Ingredients

6 to 7 kg
turkey, thawed
1/3 cup
butter, softened
1 tbsp
1 tbsp
1 tbsp
smoked paprika
1 1/2 tsp
salt, divided
1 small
onion, chopped
1/2 tsp
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. Gradually 
whisk in 3 cups prepared turkey broth. Simmer, stirring often, until thickened, 10 to 15 min. Serve with carved turkey.

Kitchen Tip: Avoid lumpy gravy by sifting flour slowly over the turkey juices while whisking constantly. Don’t sprinkle or pour in the flour.

Nutrition

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

Chatelaine Turkey 101: How to carve a turkey

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