Roast Turkey with Apple Gravy Ep. 102

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

apple cider

🥗Healthier: apple juice

💰Cheaper: white vinegar + water

Apple juice provides sweetness without added sugars.

Brine the turkey starting on Monday with a dry brine and a paste of parsley, sage, rosemary, and thyme under the skin.

Remove the turkey from the brining bag and let it dry out in the refrigerator overnight.

Cut 3 Braeburn apples into wedges and scatter them in the roasting pan around the turkey.

Cut 2 large white onions into wedges and scatter them in the roasting pan as well, putting some in the cavity of the turkey.

Preheat the oven to 425°F and roast the turkey for 30 minutes at this temperature.

Lower the oven temperature to 325°F and continue roasting until the internal temperature reaches 165°F, which took 1 hour and 40 minutes in total for this turkey.

Remove the turkey to a platter and place a kitchen towel on the platter to prevent slipping while carving.

Set the roasting pan over medium-high heat and add the turkey neck and giblets stock to the pan juices, apples, and onions.

Use a potato masher to mash everything down and bring it to a boil.

Once boiling, turn off the heat and use an immersion blender to pulverize the mixture, or transfer to a Vitamix blender for quicker results.

Transfer the thickened gravy to a pretty pitcher for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens