Sage Butter-Roasted Turkey With Cider Gravy Recipe

Name: Sage Butter-Roasted Turkey With Cider Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons coarse kosher salt; 1 tablespoon dried rubbed sage; 1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup chopped fresh sage; 3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice; 2 cups (or more); or low-salt chicken broth; 3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice; 2 tablespoons all purpose flour; 2 to 3 tablespoons Calvados (apple brandy) or applejack brandy; 1 tablespoon chopped fresh sage

Servings: persons

3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 cups (or more)
or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage

1
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.
2
Set rack at lowest position in oven and preheat to 375u00b0F. 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.
3
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350u00b0F. 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 165u00b0F, basting and turning pan occasionally for even cooking, about 11/4 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).
4
Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth 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. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
5
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
6
Serve turkey with gravy.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons coarse kosher salt, 1 tablespoon dried rubbed sage, 1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for, 1/4 cup (1/2 stick) unsalted butter, and more.

Yes, Sage Butter-Roasted Turkey With Cider Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sage Butter-Roasted Turkey With Cider Gravy

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