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recipes > Roasted Turkey with Cider Gravy

Roasted Turkey with Cider Gravy
December 07, 2009
Katie Colbert  
easy | 12 servings | prep: 30 minutes | cook: 3 hours, 30 minutes

This turkey was fabulous, the gravy was full of unique flavor and not heavy or thick. Out of the whole dinner the gravy was our favorite!


3 T coarse kosher salt

1 T dried rubbed sage

1 16-to-18 pound turkey, rinsed and patted dry, neck heart and gizzard reserved

1/4 cup unsalted butter

1/4 cup chopped fresh sage

3/4 cup fresh refrigerated apple cider or juice


2 cups Turkey Stock or low salt chicken broth

3/4 cup fresh refrigerated apple cider or juice

2 T all purpose flour

2 to 3 T Calvados (I used Yahara Bay Apple Brandy, local from Wisconsin)

1 T chopped fresh sage


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 375F. 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 350F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165F, basting and turning pan occasionally for even cooking, about 1 1/4 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).


Add 2 cups of broth to pan and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. Add flour or wondra for ~ 5 minutes, then add the apple brandy and sage. Season to taste with salt and pepper.

Original author/site:

Bon Appetit


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