Apple Cider Roasted Turkey
Happy Tuesday! Lane and I just had a great long weekend traveling to Columbia, South Carolina, where I ate the most delicious hush puppies I have ever had ever and I got to enjoy a drink called “Frankly My Dear…”. It was perfect. And, to top off the perfect 3 day weekend, we got to watch an all new Bachelor last night. I’m going to go ahead and out my husband, he enjoys watching The Bachelor (sorry Honey!).
If The Bachelor isn’t your thing, you can go ahead and skip down the part of this post where I talk about the recipe. I’ll understand. I promise. But let me just say that this season is kind of a train wreck and I. Love. It. I don’t know who thought Nick was a good candidate to be the bachelor but they are either brilliant or trying to destroy the show. Or both. He always looks so bored when he is talking to…anyone. I guess he’s realized that now that he holds the power of being the bachelor he doesn’t have to try with these women anymore. And they are pretty much proving him right. I’ve never seen a bachelor (or bachelorette) make-out with his dates in front of everyone so freaking much.
I won’t even start with Corrine because we all know what a hot mess she is and there is not much more that can be said about that. All in all, although I am entertained by the terribleness of this season, I’m ready for ABC to get back to their original format. Pick a bachelor/bachelorette that we can like and fill in the crazy with a few of the contestants. I need someone I can root for, and right now I’m not feeling it with Nick or any of his ladies. It’s rough. But I can’t look away.
And thus ends my 300-word segment of The Bachelor. For now. Moving on, let’s talk turkey. I know we have kind of moved past the time to share recipes for roasted turkeys, but I’m going to share this one anyway because it is so different and unique (and delicious) that I promise it won’t make you feel like you are celebrating Thanksgiving in January. The apple cider vinegar gravy is fresh and zingy and perfect for this time of year when citrus is dominating all the foods.
Plus, if you ever have folks over for a fancy dinner roasted turkey is the way to go. I used to do roasted chicken but it just wasn’t enough food. Enter turkey. Add to it the fact that it’s easy to prepare and looks lovely to serve and you are looking like a skilled housewife from the 50s. And if that doesn’t impress your guests then I really don’t know what will.
If you are new to roasting meats here are the main tips you gotta know: 1.) you determine the amount of cooking time based on the weight of your dinner. For a turkey, with the oven at 350, you use this chart:
8 to 12 pounds – 2 1/2 to 3 hours
12 to 14 pounds – 3 to 3 1/2 hours
14 to 18 pounds – 3 1/2 to 4 1/2 hours
18 to 22 pounds – 4 1/2 to 5 hoursTo test doneness, you should use a meat thermometer that is inserted into the turkey thigh, not touching the bone. When the turkey is done the thermometer will read 180 and the juices (when you stab a fork into the turkey) will run clear. A lot of turkeys (and chickens) come with a little red thing that pops up when they are done too, which you can rely on if you don’t have a thermometer, but I always like to use my thermometer just in case.
The second thing about roasting meat: let it rest for at least 15 minutes before carving it. This is true for all the meats you ever roast, bake, or grill. It gives it time to retain a lot of it’s juices which means you won’t have a dry turkey (or steak). Third, you always want to roast it breast-side up. And finally, you gotta remove the organs that are inside the turkey prior to cooking it. It’s gross and no one likes having their hand up the tail-end of a dead bird, but it only takes a minute and then you are one step closer to a delicious dinner. It will be worth it in the end. I promise.
- 1 large turkey
- 1 apple
- 1/2 white onion
- 6 sprigs of fresh rosemary
- 3 T. of EVOO
- 1/2 t. sage
- 1/8 t. cayenne
- 1 t. garlic powder
- 1/2 t. salt
- 1 T. butter
- 1 T. of pan drippings*
- 1/4 c. flour
- 2 c. chicken broth
- 3 T. apple cider vinegar
- 1 T. honey
- 1 bay leaf
- 1 t. cloves
- 1/4 t. nutmeg
- 1 t. salt
- Preheat the oven to 350 degrees. To prepare the turkey, remove it from the package, rinse it off, and pat it dry with a paper towel. Remove the organs that are inside the turkey and discard. Quarter the apple and the 1/2 onion. Place apple and onion quarters, along with rosemary sprigs, inside the cavity of the turkey. Place in a roasting pan that is lined with foil.
- In a small bowl combine the EVOO with the spices (sage, cayenne, garlic powder, and salt). Brush over turkey. Place turkey in the oven and roast according to the chart above. Once turkey is done (thermometer placed in the thigh but not touching the bone should register 180 degrees), remove from the oven, cover with foil, and allow it to sit for 20 minutes before carving. Make the gravy while the turkey is resting.
- In a medium saucepan over medium-high heat, melt the butter. Add in the pan drippings. Whisk in the flour and cook, whisking slowly and constantly, until it is darkened- about 4 to 5 minutes. Whisk in chicken broth, ACV and honey, stirring until honey melts and all are combined. Stir in remaining bay leaf and spices. Bring to a boil, reduce heat and simmer until gravy reaches desired level of thickness (about 10 to 15 minutes). Remove bay leaf prior to serving.
- To get pan drippings: Once turkey is removed from the oven use a baster to collect the juices that have gathered at the bottom of the pan. Measure out 1 T.