Roast Turkey With Cider Sage Gravy Recipes

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.

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.