Apple-Bourbon Turkey and Gravy

Health score
41%
Apple-Bourbon Turkey and Gravy
280 min.
8
993kcal

Suggestions


Imagine the tantalizing aroma of a golden-brown turkey roasting in the oven, infused with the rich, sweet notes of apple and bourbon. Our Apple-Bourbon Turkey and Gravy is not just a dish; it’s a centerpiece for your next gathering that promises to leave your guests in awe. Whether it’s family dinners or festive celebrations, this recipe brings warmth and a festive spirit to the table.

The magic begins with a savory marinade featuring fresh apple juice and bourbon, which tenderizes the turkey and adds a unique depth of flavor. As the turkey bathes in this delightful blend, it absorbs all those luscious notes, creating a mouthwatering experience with every bite. Enhance the dish with a fragrant mix of sautéed vegetables, a perfect companion that adds a burst of color and flavor to your meal.

The crowning glory of this dish is, of course, the homemade gravy. Made from the reserved pan drippings, it’s the finishing touch that ties together the whole meal. Rich, buttery, and perfectly seasoned, it invites everyone to generously drizzle it over their turkey and sides.

Serve this delectable roast with a side of seasonal vegetables and perhaps some warm, crusty bread. This Apple-Bourbon Turkey is destined to be a holiday favorite that you’ll want to prepare year after year. Get ready for delicious compliments and satisfied smiles around the table!

Ingredients

  • cups apple juice 
  • small apples halved quartered
  • cup bourbon 
  • 0.5 cup firmly brown sugar light packed
  • 0.3 cup butter 
  • large carrots 
  • rib celery 
  • 0.3 cup flour all-purpose
  • large onion sliced
  • servings kitchen string 
  • 12 lb turkey fresh whole
  • servings cheesecloth 
  • servings cheesecloth 

Equipment

  • frying pan
  • sauce pan
  • oven
  • whisk
  • sieve
  • roasting pan
  • kitchen thermometer
  • aluminum foil
  • measuring cup
  • cheesecloth

Directions

  1. Stir together apple juice and next 2 ingredients, stirring until sugar dissolves.
  2. Remove giblets and neck from turkey, and rinse turkey with cold water.
  3. Drain cavity well; pat dry.
  4. Place turkey in a large roasting pan. Dip cheesecloth in apple juice mixture. Wring dry. Cover turkey with cheesecloth; pour apple juice mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with marinade.
  5. Preheat oven to 32
  6. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade.
  7. Sprinkle cavity with desired amount of salt; rub into cavity.
  8. Sprinkle desired amount of salt and freshly ground pepper on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under.
  9. Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan.
  10. Place turkey, breast side up, on celery mixture; pour reserved marinade over turkey in pan.
  11. Bake at 325 for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165, basting every 30 minutes with pan juices and shielding with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary.
  12. Remove from oven, and let stand 30 minutes.
  13. Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings.
  14. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids.
  15. Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally, 5 minutes or until gravy thickens.
  16. Add up to 1/2 cup chicken broth for desired consistency, if desired. Stir in salt and freshly ground pepper to taste.
  17. Serve turkey with warm gravy.
  18. *Frozen whole turkey, thawed, may be substituted.

Nutrition Facts

Calories993kcal
Protein46.55%
Fat32.86%
Carbs20.59%

Properties

Glycemic Index
45.57
Glycemic Load
12.42
Inflammation Score
-10
Nutrition Score
45.624347666036%

Flavonoids

Cyanidin
0.9mg
Peonidin
0.01mg
Catechin
2.28mg
Epigallocatechin
0.15mg
Epicatechin
10.05mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.11mg
Apigenin
0.02mg
Luteolin
0.19mg
Isorhamnetin
0.94mg
Kaempferol
0.54mg
Myricetin
0.1mg
Quercetin
8.35mg

Nutrients percent of daily need

Calories:993.24kcal
49.66%
Fat:33.52g
51.57%
Saturated Fat:10.8g
67.5%
Carbohydrates:47.24g
15.75%
Net Carbohydrates:42.73g
15.54%
Sugar:35.68g
39.65%
Cholesterol:363.07mg
121.02%
Sodium:625.69mg
27.2%
Alcohol:10.02g
100%
Alcohol %:1.53%
100%
Protein:106.84g
213.68%
Vitamin B3:38.04mg
190.19%
Vitamin B6:3.1mg
154.84%
Selenium:105.04µg
150.06%
Vitamin A:6875.49IU
137.51%
Vitamin B12:5.91µg
98.43%
Phosphorus:945.58mg
94.56%
Vitamin B2:1.04mg
60.92%
Zinc:8.95mg
59.64%
Potassium:1551.81mg
44.34%
Vitamin B5:4.3mg
43.02%
Magnesium:152mg
38%
Iron:5.38mg
29.87%
Vitamin K:30.36µg
28.92%
Vitamin B1:0.38mg
25.19%
Copper:0.48mg
24.1%
Manganese:0.41mg
20.26%
Fiber:4.51g
18.06%
Folate:71.72µg
17.93%
Vitamin C:13.92mg
16.88%
Calcium:116.85mg
11.69%
Vitamin D:1.45µg
9.66%
Vitamin E:1.18mg
7.89%
Source:My Recipes