Roast turkey with cider gravy

10

PREP TIME

20 min

TOTAL TIME

3 hrs 25 min

Serves

8 to 10

* PLUS 12 chilling and standing time
Roast turkey with cider gravy

Photo, Roberto Caruso.


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. 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

Nutrition (per serving)

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

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