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Orange- And Mustard-Basted Turkey With Cider-Mustard Gravy

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Turkey

  2. 2 tablespoons 30ml Butter - (1/4 stick) - room temperature

  3. 1 tablespoon 15ml Dried tarragon

  4. 1 tablespoon 15ml Dried marjoram

  5. 1 tablespoon 15ml Mustard seeds - coarsely crushed

  6. 2 teaspoons 10ml Coarse salt

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 1 Turkey - (12 to 14 lbs)

  9. 1 Orange - quartered (large)

  10. 1 Onion - , peeled,

  11. And quartered 1 Garlic head - ,

  12. Unpeeled, halved horizontally

  13. 2 Celery stalks - , cut Into 2" lengths

  14. 3 Fresh thyme sprigs -

  15. 2 Fresh sage sprigs -

  16. 1 cup 237ml Orange juice

  17. 5 cups 1185ml Low-salt chicken broth - (about)

  18. Gravy

  19. 4 1/2 tablespoons 67ml Butter

  20. 3/4 cup 46g / 1.6oz Minced onion

  21. 3 tablespoons 45ml All-purpose flour

  22. 1 tablespoon 15ml Gala apple - peeled, cored, (large)

  23. And cut into 1/4" cubes

  24. 1 1/2 cups 355ml Whole milk

  25. 1 cup 237ml Low-salt chicken broth

  26. 3/4 cup 177ml Apple cider

  27. 2 cups 80g / 2.8oz Bay leaves - torn into pieces (small)

  28. 1 tablespoon 15ml Dijon mustard

  29. 1 1/2 teaspoons 7 1/2ml Mustard seeds - coarsely crushed

  30. 1 1/2 teaspoons 7 1/2ml Chopped fresh sage

  31. Salt - to taste

  32. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. For Turkey: Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)

  2. Set rack at lowest position in oven and preheat to 350 degrees. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape.

  3. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175 degrees, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

  4. For Gravy: Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; saute 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.

  5. Serve turkey with gravy.

  6. This recipe yields 8 servings.

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