Ingredients Jump to Instructions ↓

  1. 1 (8- to 11-pound) heritage turkey Kosher salt and freshly ground black pepper to taste

  2. 2 carrots, peeled and sliced

  3. 2 ribs celery, sliced

  4. 1 medium onion, sliced

  5. 1 small parsnip, peeled and chopped

  6. 1 bay leaf

  7. 6 garlic cloves, peeled

  8. 1 teaspoon whole black peppercorns

  9. 3 whole juniper berries

  10. 3 1/2 tablespoons unsalted butter, at room temperature Apple-Sausage Dressing (recipe follows)

  11. 2 cups sweet apple cider

  12. 2 tablespoons all-purpose flour

  13. 2 cups chicken stock Apple Sausage Dressing

  14. 3/4 cup dark raisins

  15. 3 cups sweet apple cider

  16. 1 tablespoon unsalted butter

  17. 1 cup sliced celery

  18. 1 cup diced onion

  19. 1 pound fresh fennel-spiced pork sausage, casing removed

  20. 2 crisp, tart apples, such as gala or Granny Smith, peeled and diced

  21. 4 fresh sage leaves, finely chopped, or 1 teaspoon dried sage leaves

  22. 4 cups cubes day-old sourdough bread

  23. 1/2 teaspoon kosher salt

  24. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. The day before roasting, season turkey inside and out with salt and pepper. Truss turkey with kitchen twine and refrigerate overnight.

  2. When ready to cook, preheat oven to 500 F.

  3. Put carrots, celery, onion, parsnip, bay leaf, garlic, peppercorns, and juniper berries in a heavy roasting pan large enough to hold turkey. Rub turkey all over with 1½ tablespoons of the butter, then place on top of vegetables. Prepare Apple-Sausage Dressing (below).

  4. Put turkey in oven, reduce heat to 325 F., and roast uncovered for 45 minutes, basting frequently with remaining 2 tablespoons of butter. Pour apple cider into pan and cover turkey ; loosely with aluminum foil. Continue roasting for 45 minutes more, basting every 15 minutes. About 40 minutes before turkey is done roasting, put stuffing in oven.

  5. Uncover turkey and roast 10 to 15 minutes to brown skin further. Drumsticks should move easily in the sockets, and meat should measure 180 to 185 F., when a thermometer is inserted into deepest part of thigh. Do not overcook. Transfer turkey to serving platter and cover with foil.

  6. Pour off excess fat from roasting pan, leaving cider and pan drippings. Place pan over medium heat and stir in flour. Cook flour 3 to 4 minutes, stirring constantly. Pour in stock and bring to a boil. Lower heat and simmer until gravy is thickened, about 10 to 15 minutes. Season to taste with salt and pepper, then strain into a bowl, and serve with turkey and dressing. Apple Sausage Dressing Preheat oven to 325F.

  7. Combine raisins and apple cider in a small saucepan and bring to a boil. Remove from heat and set aside to plump.

  8. Melt butter in a large saucepan or Dutch oven over medium heat. Add celery and onion and cook until vegetables have softened, about 5 to 7 minutes. Add sausage to vegetables. Sauté until meat is well browned, about 5 minutes, using a wooden spoon to break up meat into small pieces. Stir in apples and sage, and saute 5 minutes.

  9. Stir in bread cubes. Season with salt and pepper, then add cider and raisins. Bring liquid to a boil, cover, and bake for 25 minutes, stirring once halfway through. Remove cover, stir, and serve. Recipe courtesy of D'Artagnan<


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