Roast Turkey with Apples
(Makes 12 servings)
- 1 1/2 cups kosher salt
- 1 1/4 cups brown sugar
- 10 whole cloves
- 3 teaspoons black peppercorns
- 2 quarts apple cider
- 4 quarts water
- Zest from 1 orange
- 3 teaspoons dried thyme
Make brine 1 day before roasting turkey. Combine all ingredients in nonreactive pot. Bring mixture to boil. Lower heat, simmer 15 to 20 minutes (partially covered).
Allow brine to cool completely.
- 3/4 cup apple cider
- 4 tablespoons plus 2 teaspoons corn syrup, divided
- 1 (12 pound) free range turkey
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh sage, chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 large garlic cloves, sliced and divided
- 2 onions, quartered and divided
- 3 Golden Delicious apples, cored, quartered, and divided
- 1 teaspoon unsalted butter
- 3 cups gluten-free chicken stock, divided
- 1 tablespoon cornstarch
Remove giblets from turkey cavity. Set aside. Rinse turkey under cool running water, pat dry with paper towels. Pour brine in container large enough to hold turkey and small enough to fit in refrigerator. Immerse turkey in cooled brine; turkey should be completely submerged in liquid. Cover, refrigerate at least 8 to 10 hours, up to 24 hours.
Make turkey day of meal. Remove turkey from brine, rinse. Preheat oven to 375 F. combine 3/4 cup cider and 4 tablespoons corn syrup in small saucepan. Bring mixture to boil. Remove from heat, set aside. Lift wing tips up and over back; tuck under turkey. In medium bowl, combine herbs, salt and pepper. Rub turkey all over with olive oil, then rub herb mixture over skin and inside cavity. Place half garlic, onion quarters, and apple quarters into body cavity. Place turkey breast side up in shallow roasting pan. Arrange remaining garlic, onions, and apples around turkey in pan. Place turkey in oven, roast 45 minutes. Baste turkey with cornstarch-apple cider mixture, cover loosely with foil. Continue roasting 2 hours and 15 minutes more or until meat thermometer registers 180 F. Baste every 30 minutes with cornstarch-apple cider mixture.
While turkey bakes, melt butter in medium saucepan over medium-high heat. Add reserved giblets and neck; sauté 2 minutes each side or until browned. Add 2 cups chicken stock, bring to boil. Cover, reduce heat. Simmer 45 minutes. Strain mixture through fine sieve into bowl, discarding solids. Reserve 1/4 cup broth mixture.
Remove turkey from oven, let stand 10 minutes. Remove from pan, reserving drippings for sauce. Place turkey on platter and keep warm.
Spoon off any excess fat from drippings in roasting pan. Spoon out solids from pan, place in fine sieve set over bowl, pressing on solids to release any excess juice. Place roasting pan over 2 burners over medium-high heat. Add 1 cup chicken stock, cook (scraping up browned bits on bottom of pan.) Strain drippings through sieve into medium saucepan. Add juices from solids and giblet broth mixture to pan, cook over medium heat. Combine reserved 1/4 cup giblet broth with cornstarch; whisk into saucepan. Add 2 teaspoons corn syrup, stirring with whisk. Bring to boil; reduce heat and simmer until thickened. Carve turkey and serve with gravy.
Recipe from Glutenfreeda Online Magazine and Recipe Book.
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