Sage Butter-Roasted Turkey with Cider Gravy

Ingredients for Sage Butter-Roasted Turkey with Cider Gravy

• 3 tablespoons coarse kosher salt

• 1 tablespoon dried rubbed sage

• 1 16-to 8.2kg turkey, rinsed, patted dry

• neck, heart, andgizzard reserved for Turkey Stock

• 60ml (1/2 stick) unsalted butter

• 60g chopped fresh sage

• 180ml fresh refrigerated apple cider or fresh refrigerated apple juice

• 475ml (or more) Turkey Stock or low-salt chicken broth

• 180ml fresh refrigerated apple cider or fresh refrigerated apple juice

• 2 tablespoons plain flour

• 2 to 45ml Calvados (apple brandy) or applejack brandy

• 1 tablespoon chopped fresh sage

How to make Sage Butter-Roasted Turkey with Cider Gravy

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 191°C. 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 177°C. Roast turkey 45 minutes. Pour 180ml apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 74°C, basting and turning pan occasionally for even cooking, about 11/4 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 475ml stock or broth and 180ml cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 350ml , about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 850ml stock mixture.

Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.

Serve turkey with gravy.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.