Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Turkey:

  3. 12 to 14 pound turkey, giblets discarded

  4. 2 tsp. salt

  5. 2 tsp. pepper

  6. 2 lemon wedges

  7. 7 fresh sage sprigs

  8. 2 slices wheat bread

  9. 1/2 granny smith apple, peeled and quartered lengthwise

  10. 1/2 onion, peeled and quartered lengthwise

  11. 1 cup butter, softened

  12. 1 cup water

  13. Gravy:

  14. 1 cup dry sherry

  15. 1 cup sparkling apple cider

  16. 6 tbsp. all purpose flour

  17. 2 cups chicken broth

Instructions Jump to Ingredients ↑

  1. For Turkey:

  2. Preheat oven to 425 degrees. Rinse turkey inside and out. Pat dry with paper towels. Season turkey inside and out with salt and pepper. Pack neck cavity with 1 lemon wedge, 1 sprig sage and 1 bread slice. Close cavity with a skewer. Fill body cavity with apple, onion, 3 sprigs sage, remaining lemon wedges and bread slice. Truss turkey. Rub turkey with remaining sage sprigs. Set a rack in a large roasting pan. Place sage sprigs on rack. Spread turkey wioth butter and place over sage sprigs on rack. Roast turkey 30 minutes. Reduce oven to 325 degrees and baste turkey with pan juices. Add water to roasting pan and roast 2 1/2 to 3 hours, basting every 20 minutes, until a thermometer inserted in meaty part of thigh registers 170 degrees and juices run clear. Transfer turkey to a platter and tent with foil.

  3. For Gravy:

  4. Skim fat from roasting pan, reserving 1/4 cup. Place roasting pan on stovetop and heat juices to a boil over burners. Add sherry and stir, scraping bottom of pan. Stir in cider and bring to a boil. Remove pan from heat. Whisk together flour and reserved fat in a large saucepan until smooth. Cook 3 minutes over low heat, whisking constantly. Add sherry mixture and broth. Simmer 10 minutes, whisking occasionally. Add additional broth if gravy is too thick.


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