Apple Onion Roast Turkey With Pan Gravy Recipes

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:

• Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
• Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
• Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
• Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
• Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
• Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
• Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.

Steps:

• Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
• Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
• Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
• Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
• Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
• Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
• Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
• When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.

Steps:

• Place turkey neck, heart and gizzard in large pot. Add 8 cups cold water and 2 celery stalks; bring to boil. Reduce heat to medium-low and simmer 1 hour. Strain into large measuring cup. Return turkey stock to pot; simmer until reduced to 4 cups, about 30 minutes. (Can be prepared 1 day ahead. Cover; chill.)
• Position rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Remove excess fat from neck and main cavities. Place turkey on rack set in large roasting pan. Place onion, apple and remaining 2 celery stalks in main cavity. Rub outside of turkey with bacon drippings; sprinkle with salt and pepper. Loosely tie legs together to hold shape. Cover breast portion of turkey with sheet of heavy-duty foil. Pour turkey stock into pan around turkey.
• Roast turkey 1 1/2 hours. Remove foil from over breast. Baste turkey with pan juices. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 1/4 hours longer. Transfer turkey to platter; let stand at least 20 minutes.
• Pour juices from roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. If necessary, add enough chicken broth to degreased pan juices to measure 2 1/2 cups. Heat 2 tablespoons turkey fat in heavy medium saucepan over medium-high heat. Add flour; whisk until beginning to color, about 2 minutes. Gradually whisk in pan juices and any collected juices from platter holding turkey. Boil gravy until thickened enough to coat spoon, whisking often, about 8 minutes. Season with salt and pepper. Serve turkey with gravy.

Steps:

• Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
• Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
• Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
• Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
• For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
• Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
• Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
• Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
• Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
• Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Steps:

• Heat oven to 325°. Prepare turkey for roasting, reserving giblets to make Giblet Stock if desired.
• Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Sprinkle 1 teaspoon of the onion salt in cavity.
• Place turkey, breast side up, on rack in shallow roasting pan. Starting at back opening of the turkey, gently separate skin from turkey breast, using fingers. Place half slices of bacon under the skin; secure skin at lower edge with toothpick or metal skewer. Place onion and apple in turkey cavity. Brush oil over turkey; sprinkle with remaining 1 teaspoon onion salt. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. (Do not add water or cover turkey.)
• Roast uncovered 3 hours to 3 hours 30 minutes. While turkey is roasting, make Giblet Stock to use in gravy. After roasting about 2 hours, when it begins to turn golden, place a tent of aluminum foil loosely over turkey.
• About 40 minutes before turkey is done, heat jelly and mustard to boiling in 1 1/2- quart saucepan; reduce heat. Simmer about 1 minute, stirring constantly, until jelly is melted. Set aside until turkey is almost done. Generously brush apple glaze over turkey frequently during last 30 minutes of roasting.
• Turkey is done when thermometer reads 180° and juice of turkey is no longer pink when you cut into center of thigh. The drumstick should move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 2 hours 30 minutes. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
• Make Apple Cider Gravy. Serve gravy with turkey. Cover and refrigerate any remaining turkey and gravy separately.
• Method for Giblet Stock: Place all ingredients in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer1 hour. Strain the stock through colander or wire strainer, discarding giblets, neck and onion. Refrigerate until need to make gravy. Method for Apple Cider Gravy: Pour drippings (turkey juices and fat) from roasting pan into 4-cup measuring cup, leaving brown bits in pan. Add enought Giblet Stock to drippings to measure 3 cups; pour into 3-quart saucepan and set aside. Pour apple cider into roasting pan; cook over medium heat, stirrin constantly, until all browned bits are released. Transfer cider mixture to liquid in 3-quart saucepan. Heat to boiling over medium-high heat. Beat flour and water in small bowl with wire whisk until well blended. Beat flour mixture into boiling liquid, using wire whisk; continu boiling and whisking 1 minute. Stir in salt and pepper.

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.