Cider Basted Turkey with Roasted Apple Gravy
Elevate your holiday feast with this show-stopping Cider Basted Turkey with Roasted Apple Gravy! This recipe combines the sweet, tangy essence of apple cider with savory herbs like thyme and rosemary to create a perfectly juicy turkey with a beautifully crisp, golden skin. Every 30-minute cider basting locks in moisture and infuses the meat with a delicate sweetness, while roasted apples and rosemary add aromatic depth to both the turkey and the silky, velvety gravy. The rich, caramelized pan drippings are transformed into a luxurious apple-infused gravy, perfect for drizzling over each tender slice. Ideal for Thanksgiving or any festive gathering, this 12-pound turkey serves up to 10 people with unforgettable flavors that will have your guests coming back for seconds.
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Recipe Information
Ingredients
- 12 lbs whole turkey
- 1 cup unsalted butter, softened
- 2 tbsp salt
- 1 tbsp pepper
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 3 cups apple cider
- 1 yellow onion, quartered
- 4 rosemary sprigs
- 3 apples, cored and quartered
- 2 cups chicken or turkey stock
- 3 tbsp all-purpose flour
Instructions
Preheat your oven to 325°F (165°C).
Pat the turkey dry with paper towels and place it on a roasting rack inside a large roasting pan.
In a small bowl, mix the softened butter, salt, pepper, dried thyme, and dried rosemary until well combined.
Rub the butter mixture all over the turkey, including under the skin of the breast if possible. Reserve 2 tablespoons of butter mixture for later use.
Fill the turkey cavity with the quartered onion and 2 rosemary sprigs. Tie the turkey legs together with kitchen twine.
Pour 2 cups of apple cider into the roasting pan, ensuring it doesn’t touch the bird. Scatter the quartered apples and remaining rosemary sprigs around the pan.
Roast the turkey uncovered in the preheated oven for about 3 1/2 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Every 30 minutes, baste the turkey with the pan juices and pour an additional 1/2 cup of apple cider over it as needed to keep it moist.
Once the turkey is cooked, transfer it to a serving platter and tent it loosely with foil to rest for 20–30 minutes.
While the turkey rests, prepare the gravy. Strain the pan drippings into a fat separator or bowl, discarding solids. Allow the fat to rise to the top, then skim and discard it.
In a saucepan, melt the reserved butter mixture over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Gradually add the strained pan drippings and chicken or turkey stock, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
If desired, blend some of the roasted apples into the gravy for added flavor and a smooth texture.
Serve the turkey with the roasted apple gravy on the side. Enjoy!
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 11.1 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
