© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (12 to 14) lb WHOLE TURKEY (thawed or fresh) reserve giblets
As needed unsalted butter, melted
As needed salt and freshly ground black pepper
1 Package reserved giblets (do not use liver)
4 c cold water
2 c apple cider
1/3 c all purpose flour
1/2 tsp dried sage
1 tsp salt
1/2 tsp freshly ground black pepper
ROASTING
Preheat oven to 325 degrees F. Place turkey, breast side up, on a V-shaped rack in a large roasting pan.
Tuck wing tips under turkey and return legs to tucked position.
Brush butter on top and sides of turkey. Sprinkle both cavities and outside with salt and pepper.
Roast turkey, uncovered, until the internal temperature in the thickest part of the thigh measures 165 degrees F. A general roasting time guideline for an unstuffed 12-14 pound turkey is 3-3 1/2 hours.
Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.
APPLE CIDER GRAVY
In saucepan over medium heat, bring giblets and 4 cups cold water to boil. Skim any foam from top and discard. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets.
Skim fat from roasting pan juices, reserving 1/4-cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
In saucepan, over low heat, combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture and then giblet broth. Increase heat and simmer until thickened, about 10 minutes, stirring occasionally. Stir in sage and remaining salt and pepper.
Slice roasted turkey and serve over gravy.