Orange And Mustard Basted Turkey With Apple Cider Mustard Gravy Recipes

Steps:

• For turkey:
• Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)
• Set rack at lowest position in oven and preheat to 350°F. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• For gravy:
• Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.
• Serve turkey with gravy.

Steps:

• For turkey:
• Position rack in bottom third of oven and preheat to 325°F. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.
• Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
• Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck wing tips under turkey; tie legs together loosely. Place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.
• Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
• Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• For gravy:
• Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.
• Discard mixture from turkey cavity. Serve turkey with gravy.

Steps:

• For turkey:.
• Mix first 6 ingredients in small bowl.
• Rinse turkey inside and out; pat dry.
• Place on rack set in large roasting pan.
• Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
• Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.).
• Set rack at lowest position in oven and preheat to 350°F
• If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
• If stuffing turkey, spoon stuffing loosely into both cavities.
• Tuck wing tips under; tie legs together loosely to hold shape.
• Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey.
• Place turkey in oven with tail at back.
• Roast turkey 45 minutes.
• Add 2 cups broth to pan; baste turkey.
• Turn pan around.
• Roast turkey 45 minutes.
• Add 1 cup broth; baste with pan juices.
• Turn pan around and cover turkey loosely with foil.
• Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
• Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• For gravy:.
• Strain pan juices into 8-cup measuring cup.
• Spoon off fat.
• Melt butter in large saucepan over medium-high heat.
• Add onion; saute 3 minutes.
• Add flour and stir until golden, about 5 minutes.
• Whisk in apple and all remaining ingredients, then pan juices.
• Bring gravy to boil.
• Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes.
• Season gravy with salt and pepper.
• Serve turkey with gravy.

Steps:

• For turkey:
• Position rack in bottom third of oven and preheat to 325°F
• Combine first 5 ingredients in small saucepan.
• Add 1/2 teaspoon cinnamon; bring liquid to boil.
• Set liquid aside.
• Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
• Rinse turkey inside and out; pat dry.
• Sprinkle main cavity with salt and pepper.
• Spoon apple mixture into main cavity.
• Tuck wing tips under turkey; tie legs together loosely.
• Place turkey in large roasting pan.
• Rub turkey breast and legs with butter.
• Pour half of basting liquid over turkey.
• Sprinkle with salt and pepper.
• Roast turkey 30 minutes.
• Pour remaining basting liquid over turkey.
• Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated.
• Add all apple slices to pan juices around turkey.
• Cover turkey loosely with foil to keep from browning too quickly.
• Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
• Transfer turkey to platter.
• Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
• For gravy:
• Using slotted spoon, transfer apples from pan juices to bowl.
• Pour pan juices into 4-cup measuring cup.
• Spoon off fat and discard.
• Add enough chicken broth to pan juices to measure 4 cups.
• Transfer broth mixture to large saucepan; simmer 5 minutes.
• Add reserved apples; simmer 2 minutes.
• Mix apple cider and cornstarch in small bowl.
• Whisk into gravy.
• Boil until gravy thickens, about 2 minutes.
• Season to taste with salt and pepper.
• Discard mixture from turkey cavity.
• Serve turkey with gravy.

Steps:

• Preheat oven to 325 degrees.
• Combine basting ingredients (1st 5 ingredients) in a sauce pan and bring to a boil. Then set it aside.
• Remove giblets and neck from inside turkey.
• Place apples, onion thyme, and sage into turkey.
• Rub breasts and legs with butter and sprinkle liberally with salt and pepper.
• Pour 1/2 of the basting liquid over turkey.
• Place in oven to roast for 30 minutes.
• Pour remaining liquid over turkey and roast 2 more hours, basting frequently.
• Add water if needed.
• Add apple slices to pan juices around turkey.
• Cover turkey and roast another 1 1/2 hours.
• For gravy: Transfer apples from pan to a bowl.
• Spoon off fat from pan juices.
• Add enough chicken broth to measure 4 cups.
• Add broth and apples to saucepan and bring to a simmer.
• Mix apple cider and corn starch in a small bowl.
• Whisk corn starch mixture into gravy.
• Season with salt and pepper.

Steps:

• In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.

Steps:

• Weigh your turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3½-4 hrs plus 30-45 mins resting time.
• To make the mustard butter, beat the butter with the mustards, thyme and some ground black pepper until soft and well mixed.
• Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand in down the length of the breast - take care not to tear the skin. Spread the butter under the skin so that it covers the breasts. Lay the streaky bacon on your work surface in 2 rectangles of 6 overlapping rashers (for extra flavour, you can brush the bacon with a little wholegrain or English mustard first), and carefully push each rectangle of bacon under the skin to cover and protect each breast. This can be done the night before, but take out of the fridge for 1 hr before roasting so that it comes back to room temperature.
• On the day, heat oven to 180C/160C fan/gas 4. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well with flaky salt and pepper. Put the onion, thyme and bay inside the cavity of the turkey, then pour in the wine. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil and pour off all of the cooking juices (use for the gravy; recipe in 'goes well with'). Increase the oven to 200C/180C fan/gas 6 and roast for 30 mins more until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. Leave to rest on a warm platter covered with foil and tea towels - it will keep like this for up to 45 mins.
• To serve, carve the turkey and arrange the meat on a hot platter with a little of the hot gravy poured over, or bring the whole turkey to the table garnished with herbs. To fill the platter, you could surround the turkey with potatoes, if you like. Any leftover meat can be frozen in the gravy.

Steps:

• For turkey:
• Coarsely puree first 7 ingredients in processor. Reserve 1/2 cup mustard mixture in bowl; cover and chill.
• Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs. Spread remaining mustard mixture inside main cavity. Place turkey on rack in large roasting pan. Slide pan with turkey into large plastic bag (about 30-gallon capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.
• Position rack in bottom third of oven; preheat to 325°F. Remove pan with turkey from bag. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Spread 1/2 cup chilled mustard mixture all over turkey. Roast 2 hours. Baste with 1/2 cup broth. Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180°F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
• Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes. Reserve pan juices for gravy.
• For gravy:
• Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat. Add mushrooms to skillet; sauté until brown and tender, about 15 minutes. Add enough broth to pan juices to measure 3 1/2 cups. Add 3 1/2 cups pan-juice mixture and cream to mushrooms. Boil 8 minutes to blend flavors. Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
• Serve turkey with gravy.

Steps:

• To brine the turkey:
• Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
• Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
• For herb butter and gravy:
• Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
• Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
• To roast the turkey:
• Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
• Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
• Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
• Serve turkey with gravy.

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

Steps:

• Rinse turkey inside and out with cold water; pat dry with paper towels.
• Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
• Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
• Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.