Recipe of the Week 11-22-09

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Herb Roasted Turkey with Apple Cider Gravy

1 16-17 lb Turkey

Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) margarine, room temperature

4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup non-dairy creamer
2 tablespoons Calvados (apple brandy)

Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered

1 cup apple cider

For herb margarine and gravy:

Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup margarine.

Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup margarine in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then creamer, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb margarine can be made 2 days ahead. Cover and chill.)

To roast the turkey:

Position rack in bottom third of oven and preheat to 350°F. Brush bottom of roasting pan with some of herb margarine. Place turkey in prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb margarine over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan.

Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Discard apples and onions from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.

Serve turkey with gravy.