Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy

Health score
37%
Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy
4500 min.
8
851kcal

Suggestions


Gather around the table this holiday season for a delightful feast featuring Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy. This recipe is the quintessential centerpiece for any special occasion, exuding warmth and comfort with every bite. Imagine the enticing aroma of succulent turkey roasting to perfection, enhanced by the sweetness of apples and the earthiness of fried sage leaves—it's enough to make anyone's mouth water.

The combination of flavors in this dish is nothing short of spectacular. The golden roasted turkey, infused with the refreshing notes of apple cider, pairs beautifully with caramelized pearl onions and juicy roasted apples, creating a harmonious balance that will leave your guests in awe. Not only is this meal a celebration of festive flavors, but it's also an opportunity to create cherished memories with loved ones, as everyone gathers to share stories and laughter around the dinner table.

Whether you're an experienced cook or a novice in the kitchen, this Roast Turkey promises to impress and satisfy. With a generous serving size of eight, it's perfect for family gatherings or holiday parties, ensuring that there's plenty to go around. Elevate your culinary skills and bring a touch of elegance to your dining experience with this timeless classic. Let the joy of cooking and the spirit of togetherness fill your home as you embark on this delightful journey of flavors!

Ingredients

  • cup apple cider 
  • tablespoons apple cider vinegar 
  • 0.3 cup flour all-purpose
  • pound pearl onions red (preferably )
  • servings deli turkey 
  • servings sage 
  • 12 pound turkey for making stock (preferably kosher) (excluding liver)
  • cups turkey stock 
  • servings butter unsalted

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • sieve
  • roasting pan
  • kitchen thermometer
  • skewers
  • gravy boat
  • kitchen twine

Directions

  1. Preheat oven to 425°F.
  2. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Fold neck skin under body and secure with a small skewer. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
  3. Put turkey on a rack set in a large flameproof roasting pan. Roast turkey in middle of oven 30 minutes.
  4. While turkey is roasting, blanch onions in boiling water 1 minute and rinse under cold water. Peel onions, then toss with 1 tablespoon melted butter and salt and pepper to taste. Toss apples with 1 tablespoon melted butter and salt and pepper to taste in another bowl.
  5. Reduce temperature to 350°F.
  6. Brush remaining 1/4 cup melted butter over turkey and roast 30 minutes more.
  7. Baste turkey and scatter onions around it, then roast 30 minutes more.
  8. Baste turkey and add apples to roasting pan. Roast another 1 to 1 1/2 hours, or until a thermometer inserted into fleshy part of a thigh registers 180°F.
  9. Transfer turkey, onions, and apples to a heated platter, leaving juices in pan.
  10. Remove skewers and discard string.
  11. Let turkey stand at least 30 minutes, up to 4
  12. Skim fat from pan juices and reserve 1/4 cup fat.
  13. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4 1/2 cups total. Set pan to straddle 2 burners.
  14. Add 1 cup stock mixture and deglaze by boiling over moderately high heat, stirring and scraping up brown bits.
  15. Add remaining 3 1/2 cups stock mixture, cider, and vinegar and bring to a simmer.
  16. Transfer to glass measure.
  17. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
  18. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
  19. Stir in any additional turkey juices from platter and season gravy with salt and pepper.
  20. Pour gravy through a fine sieve into a gravy boat.
  21. ·Onions can be blanched and peeled 2 days ahead and chilled, covered. ·We recommend making the turkey giblet stock and fried sage leaves ahead, though they can be prepared while the turkey is in the oven.

Nutrition Facts

Calories851kcal
Protein55.55%
Fat35.82%
Carbs8.63%

Properties

Glycemic Index
22.84
Glycemic Load
4.67
Inflammation Score
-7
Nutrition Score
38.770000087178%

Flavonoids

Cyanidin
0.01mg
Catechin
0.37mg
Epicatechin
1.39mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2.84mg
Kaempferol
0.37mg
Myricetin
0.02mg
Quercetin
11.68mg

Nutrients percent of daily need

Calories:851.21kcal
42.56%
Fat:33.19g
51.06%
Saturated Fat:10.14g
63.39%
Carbohydrates:17.99g
6%
Net Carbohydrates:16.86g
6.13%
Sugar:8.25g
9.16%
Cholesterol:377.47mg
125.82%
Sodium:1286.63mg
55.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:115.82g
231.64%
Vitamin B3:39.05mg
195.26%
Selenium:107.19µg
153.13%
Vitamin B6:3.04mg
152.05%
Phosphorus:1051.57mg
105.16%
Vitamin B12:5.9µg
98.37%
Zinc:9.31mg
62.09%
Vitamin B2:1.04mg
60.92%
Potassium:1425.56mg
40.73%
Vitamin B5:4.02mg
40.25%
Magnesium:146.82mg
36.71%
Copper:0.71mg
35.56%
Iron:5.28mg
29.36%
Vitamin B1:0.34mg
22.44%
Folate:57.8µg
14.45%
Vitamin D:1.52µg
10.16%
Manganese:0.19mg
9.66%
Vitamin A:400.45IU
8.01%
Calcium:79.68mg
7.97%
Vitamin C:4.7mg
5.69%
Fiber:1.13g
4.53%
Vitamin E:0.6mg
4.02%
Source:Epicurious