Apple Cider Roasted Turkey & Gravy
If you like to celebrate with a roasted turkey you will love this healthy recipe for apple cider roasted turkey and gravy. You won’t believe how good your home will smell while it’s cooking and, better yet, turkey happens to be low in fat and high in protein. It’s a great source of iron, zinc, phosphorus, potassium and B vitamins.
The fresh herbs add to the nutrients. Parsley is rich in vitamin A, vitamin C, beta carotene, calcium, magnesium, phosphorus, iron, manganese, potassium, folic acid, sulfur, vitamin K, and B vitamins 1, 2, 3, 5, and 6. Parsley is even rumored to contain trace amounts of B12. There are so many great nutrients in this herb! Adding parsley to any dish, a smoothie, or even juicing it will give you a powerful dose of nutrition.
Thyme is another healing herb that’s great to add to your meals. It is an excellent source of vitamin C, a very good source of vitamin A, and a great source of iron, manganese, copper, and dietary fiber, too.
Here’s to a beautiful, healthy, holiday season; and to enjoying tasty, organic and healthy food made with love and care. May you enjoy every minute of savoring, cooking, and serving this dish to your friends and family!
- 1 10 to 12- pound turkey
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley, plus 3 sprigs
- 1 tablespoon chopped fresh sage, plus 3 sprigs
- 1 tablespoon chopped fresh thyme, plus 3 sprigs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 pounds shallots, peeled and halved lengthwise, divided
- 1 tart green apple, quartered
- 3 cups water, plus more as needed
- 6 cups water
- 1 medium onion, peeled and quartered
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 1 sprig fresh thyme
- 3 tablespoons sorghum flour
- 1 1/4 cups apple cider
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- To prepare turkey: Position rack in lower third of oven; preheat to 475°F.
- Remove giblets and neck from turkey cavities and reserve to make stock.
- Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
- Combine oil, chopped herbs, salt and pepper in a small bowl.
- Rub the herb mixture all over the turkey, under the skin and onto the breast meat.
- Place herb sprigs, 6 shallot halves and apple in the cavity.
- Tuck the wing tips under the turkey.
- Tie the legs together with kitchen string.
- Add 3 cups water to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes.
- Remove from the oven.
- If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
- Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey.
- Reduce oven temperature to 350°. Return the turkey to the oven and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more.
- If the pan dries out, add 1 cup water and tilt the turkey to let juices run out of the cavity into the pan.
- Combine neck and giblets (except liver), 6 cups water, onion, carrot and celery in a large saucepan; bring to a boil.
- Add peppercorns, bay leaf and thyme.
- Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
- Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.
- When the turkey is done, transfer to a serving platter (reserve pan juices and shallots),
- tent with foil and let rest for 20 minutes.
- Whisk 1/2 cup of the cooled stock with flour in a small bowl until smooth.
- Set the roasting pan over two burners on medium-high heat.
- Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes.
- Add 3 1/2 cups of the stock.
- Increase heat to high; return to a boil, whisking often.
- Boil until the liquid is reduced by about half, 8 to 12 minutes.
- Whisk the flour mixture into the pan.
- Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes.
- Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
- Remove the string from the turkey and carve.
- Serve with the gravy.
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