ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY
Steps:
- Preheat oven to 425° F.
- Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
- Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
- Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
- Make gravy:
- Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
- In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
- Garnish turkey with sage.
CIDER ROAST TURKEY
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
Provided by Jane Hornby
Time 4h15m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
- Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
- To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).
Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium
A SIMPLY PERFECT ROAST TURKEY
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Provided by Syd
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g
ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY
Make and share this Roast Turkey With Sage and Sherried Cider Giblet Gravy recipe from Food.com.
Provided by lazyme
Categories Whole Turkey
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Reserve neck and giblets (excluding liver) for making stock.
- If you plan to use giblet turkey stock, start it now to use later for the gravy.
- For Turkey:.
- Rinse turkey and pat dry inside and out.
- Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice.
- Fold neck skin under body and fasten with a skewer.
- Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
- Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan.
- Spread turkey with butter and arrange on rack in roasting pan.
- Roast turkey in middle of oven 30 minutes.
- Reduce temperature to 325°F and baste turkey with pan juices.
- Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F and juices run clear when thigh is pierced.
- Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string.
- Keep turkey warm, covered loosely with foil.
- For Gravy:.
- Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits.
- Stir in cider.
- Bring Sherry mixture to a boil and remove pan from heat.
- In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
- Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes.
- Whisk in additional stock or broth to thin gravy if desired.
- Season gravy with salt and pepper and transfer to a heated gravy boat.
- Garnish turkey with sage.
Nutrition Facts : Calories 1155.6, Fat 60.4, SaturatedFat 20.2, Cholesterol 456.6, Sodium 445.6, Carbohydrate 8.7, Fiber 0.6, Sugar 1.7, Protein 130.9
ROAST TURKEY WITH CIDER GRAVY
Categories turkey Roast Christmas Thanksgiving Stuffing/Dressing Gourmet
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remiaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with the butter and roast it on a rack in a roasting pan in the over for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and add the water to the pan. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F. and the juices run clear when the thigh is pierced. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock or broth, bake it, covered, in the 325°F. over for 1 hour, and bake it, uncovered, for 30 minutes more. Transfer the turkey to a heated platter, reserving the juices in the roasting pan, discard the string, and keep the turkey warm, covered loosely with foil.
- Make the gravy:
- Skim all the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the cider and the vinegar to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the cider mixture and the stock in a stream, whisking, bring the mixture to a boil, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Season the gravy with salt and pepper and transfer it to a heated sauceboat.
- Garnish the turkey with the herb sprigs and serve it with the gravy and the stuffing.
ROAST TURKEY WITH CIDER SAGE GRAVY
Categories Fruit Juice turkey Roast Thanksgiving Apple Fall Kosher Sage Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Cook turkey:
- Put oven rack in lowest position and preheat oven to 425°F.
- Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni.
- Rinse turkey inside and out and pat dry. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly. Tie drumsticks together with kitchen string and fold wings under body. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone).
- Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes.
- Reduce oven temperature to 350°F. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165°F on thermometer, 2 to 2 1/2 hours more.
- Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175°F).
- Make gravy while turkey stands:
- Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. (Reserve 6 tablespoons total if using turkey fat for wild rice stuffing; recipe follows.) Add enough turkey stock to drippings to total 4 cups.
- Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add sage and cook, stirring, 1 minute. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes. Season with salt and pepper.
- Serve turkey with gravy on the side.
- *Available at most cookware stores and cooking.com
ROAST TURKEY WITH GIBLET GRAVY
Provided by James Peterson
Categories turkey Roast Thanksgiving Dinner Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 main-course servings with leftovers
Number Of Ingredients 6
Steps:
- Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
- Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
- To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
- Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
- Carve the bird and serve with the gravy.
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- Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
- Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
- Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
- Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
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