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| Meta Title | Braised Apple Cider Turkey | NeighborFood | |||||||||
| Meta Description | Apple cider, herbs, and fresh citrus gives this Braised Turkey loads of flavor. The apple cider gravy really puts it over the top. | |||||||||
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| Boilerpipe Text | This Braised Apple Cider Turkey gets a triple whammy of flavor from butter, herbs, citrus, and cider.Â
I recently asked my friends on Facebook what kind of dishes they prefer for their Thanksgiving dinners. I was curious if they liked to keep things traditional or if they liked to mix things up with new recipes every year.
Unsurprisingly, nearly everyone said they prefer to stick to the classics. Well, everyone, that is, except my fellow food blogger friends. We seem to be cursed with an insatiable desire to try something new.
We’re the weirdos who try to sneak
Cranberry Jello Salad
or pomegranate brussels sprouts onto the Thanksgiving table. Seriously, don’t put us in charge of the holiday menu plan unless you’re ready for some surprises.
I usually find myself wanting to experiment around the holidays, but there’s something beautiful and good about our loyalty to family tradition.
We love
Easy Cheesy Potatoes
and
Corn Soufflé
not just because they’re delicious, but also because they’ve been shared by generations of family around the same table each year. There are memories wrapped up in those french fried onions, and sometimes memories taste better than any new and improved recipe ever could.
This year, I’m trying to stick to the classics. We’ll have
creamy mashed potatoes
,
fluffy butterhorns
, and
pecan pie bars
. We’ll make Stovetop stuffing (don’t judge! It’s got all the memories!), and I’m sure someone will bring a nice
healthy garden salad
that no one will eat. Because tradition.
Of course, no classic Thanksgiving is complete without turkey. Turkey tends to be an afterthought on most spreads. It’s just another thing to drench with gravy one day and mayo, cheese, and a bun the next. But traditional should never be synonymous with boring.
This Braised Apple Cider Turkey is just the right amount of classic and inventive. It’s a little different, but not so crazy it will scare away the loyalists.
Typically braising involves searing a piece of meat in high heat, then cooking it low and slow with vegetables and a flavorful liquid until it’s fall-off-the-bone tender.
The technique is great for tough (or boring) cuts of meat, but braising a turkey can be a bit cumbersome. A 15 lb. bird is a tad hard to maneuver! Luckily, I found another (easier) way to get the same effect.
For this braised turkey, I roasted it in a blazing hot 500 degree oven until browned. Then, I turned the heat down, added plenty of broth and cider, and continued to roast for several more hours, until cooked through.
There’s something here for everyone to love. Butter and herbs rubbed under the skin keeps things classic and extra juicy, while hints of lemon, orange, and cider keep everyone interested.
Then there’s the gravy. Apple cider gravy, friends. It’s a thing. A delicious, wonderful thing. This gravy made from pan drippings and apple cider is savory with a subtle sweet tang. I put a dollop of dijon mustard in mine which made the dreamiest sauce, but folks wanting something a little more standard might want to leave it off.
I’ve shared my tips for making a perfect
Garlic and Herb Oven Roasted Turkey
before, but the same principles remain the same for this recipe. Most importantly, get all your ingredients ready before you even think about opening that turkey bag! It’ll save you so much time, clean up, and unnecessary hand washings. Other than that, you’ve just got to be willing to dive in and get real up close and personal with the bird. No fear–it won’t bite. 🙂
What to Serve with Thanksgiving Turkey
First off, check out this
Homemade Gravy Recipe
from Foxes Love Lemons.
Herbed Potatoes Anna
are a gorgeous side dish for turkey, but I also really love these
Lemon Rosemary Melting Potatoes
. Of course, it never hurts to add in some
Easy Mashed Sweet Potatoes
as well!
Our other favorite Thanksgiving sides are
Creamy Mac and Cheese
,
Roasted Green Beans and Mushrooms
, and
Homemade Crock Pot Applesauce.
Keep the apple cider theme going with this
Fall Sangria
or amazing
Apple Cider Cocktails
.
For dessert, try these amazing
Pecan Pie Bars
(they’re even better than pie!) and my
Pumpkin Cream Cheese Roll
! Or get even more inspiration from my
15 Drool-Worthy Thanksgiving Desserts
.
Join Our Community
For the turkey:
14 - 16
lb.
Honeysuckle White Turkey
(either fresh or thawed)
1
stick
unsalted butter
(at room temperature)
3
Tablespoons
thyme leaves
3
Tablespoons
chopped rosemary leaves
Zest of 1 orange + the orange itself
(halved)
Zest of 1 lemon + the lemon itself
(halved)
3
garlic cloves
Kosher salt
Pepper
1
cup
chicken broth
3
cups
hard apple cider
1
cup
apple cider
For the gravy:
2
Tablespoons
butter
(melted)
3
cloves
garlic
(minced)
1
butternut squash
(peeled and chopped)
2
apples
(in thick slices)
2
onions
(quartered)
4
Tablespoons
cornstarch
2
cups
chicken or turkey broth
1
cup
apple cider
1
teaspoon
dijon mustard
(optional)
Salt and Pepper
For roasting:
Preheat the oven to 500 degrees. In a roasting pan, toss the butter, garlic, butternut squash, apples, and onions together. Sprinkle with salt and pepper.
Mix together the butter, thyme, rosemary, orange and lemon zest, and garlic in a bowl. Place about 1/4 cup of salt and 2 teaspoons pepper in two small bowls. Get a piece of kitchen twine ready to tie the legs together. Place all of this near the roasting pan so you won't need to get turkey juices everywhere when you're prepping.
Remove the turkey from the bag and pull out anything in the cavity. Place the turkey on top of the vegetables and pat it dry. Cut a small slit in the skin above the cavity and gently work your hand between the skin and the breast meat. Spread the butter mixture under the skin, then rub it all over the breast, legs, thighs, and cavity of the bird. Sprinkle with Kosher salt. You probably won't need the entire 1/4 cup, but it should look like a light snow has fallen on the turkey. Follow that up with a sprinkling of pepper.
Place the orange halves in the cavity along with a few apple and onion slices from the pan. Tie the legs together with kitchen twine and tuck the wing tips under the bird to protect them.
Place the turkey in the oven uncovered for 30 minutes, or until it is golden brown. Remove the turkey from the oven and lower the temperature to 350 degrees. Pour the chicken broth, hard cider, and apple cider into the pan, scraping up any bits at the bottom. Cover the breast meat with a small strip of parchment paper. Wrap the pan in foil. Place an oven safe or probe thermometer in the breast meat then return to the oven and continue to roast for 2-2 1/2 hours or until turkey reaches about 150 degrees. At that point, remove the foil and continue to roast until the turkey reaches 161 degrees. Remove the turkey from the oven, tent with foil, and let rest for about 30 minutes before carving.
For the gravy:
To make the gravy, strain the vegetables, reserving them and the liquid for another use. Skim the fat off the top of the liquid. You can use a gravy separator or place it in the fridge for a bit to make it easier.
Place a 1/4 cup of the fat from the pan in a pot over medium heat. If you weren't able to get a full 1/4 cup of fat, add enough butter to make a 1/4 cup. Measure out a 1/2 cup of the liquid from the roasting pan and whisk it together with the cornstarch to form a slurry. Stir this into the fat in the pan, whisking until the mixture begins to thicken. Slowly stir in the broth and then the cider in a steady stream, alternating stirring and whisking. Continue to cook for another 5 or so minutes, or until the gravy is the consistency you want. If desired, whisk in mustard then season to taste with salt and pepper. Serve the gravy with the turkey.
Always make your own gravy. It's super easy and nothing you can buy is any close to this sort of flavor!
Course
Main Dish
Cuisine
American
Keyword
apple cider turkey, apple turkey, braised turkey
Calories:
950
kcal
|
Carbohydrates:
34
g
|
Protein:
146
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
457
mg
|
Sodium:
1046
mg
|
Potassium:
1988
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
8656
IU
|
Vitamin C:
24
mg
|
Calcium:
143
mg
|
Iron:
7
mg
This post is sponsored by the wonderful folks at Honeysuckle White Turkey. As always, all opinions are my own. | |||||||||
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# Braised Apple Cider Turkey
[](https://neighborfoodblog.com/about/)
By Courtney \| November 4, 2024
Prep Time: 1 hour hr
Cook Time: 3 hours hrs 30 minutes mins
Servings: [10](https://neighborfoodblog.com/braised-apple-cider-turkey/)
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*This Braised Apple Cider Turkey gets a triple whammy of flavor from butter, herbs, citrus, and cider.*
I recently asked my friends on Facebook what kind of dishes they prefer for their Thanksgiving dinners. I was curious if they liked to keep things traditional or if they liked to mix things up with new recipes every year.
Unsurprisingly, nearly everyone said they prefer to stick to the classics. Well, everyone, that is, except my fellow food blogger friends. We seem to be cursed with an insatiable desire to try something new.
We’re the weirdos who try to sneak [Cranberry Jello Salad](https://neighborfoodblog.com/2019/10/cranberry-jello-salad.html) or pomegranate brussels sprouts onto the Thanksgiving table. Seriously, don’t put us in charge of the holiday menu plan unless you’re ready for some surprises.
I usually find myself wanting to experiment around the holidays, but there’s something beautiful and good about our loyalty to family tradition.
We love [Easy Cheesy Potatoes](https://neighborfoodblog.com/2020/03/easy-cheesy-potatoes-from-scratch.html) and [Corn Soufflé](https://neighborfoodblog.com/2019/10/corn-souffle.html) not just because they’re delicious, but also because they’ve been shared by generations of family around the same table each year. There are memories wrapped up in those french fried onions, and sometimes memories taste better than any new and improved recipe ever could.
This year, I’m trying to stick to the classics. We’ll have [creamy mashed potatoes](https://neighborfoodblog.com/2018/02/how-to-make-creamy-mashed-potatoes.html), [fluffy butterhorns](https://neighborfoodblog.com/2014/11/make-ahead-butterhorns.html), and [pecan pie bars](https://neighborfoodblog.com/2015/11/pecan-pie-bars.html). We’ll make Stovetop stuffing (don’t judge! It’s got all the memories!), and I’m sure someone will bring a nice [healthy garden salad](https://neighborfoodblog.com/2020/04/easy-garden-salad-recipe.html) that no one will eat. Because tradition.
Of course, no classic Thanksgiving is complete without turkey. Turkey tends to be an afterthought on most spreads. It’s just another thing to drench with gravy one day and mayo, cheese, and a bun the next. But traditional should never be synonymous with boring.
This Braised Apple Cider Turkey is just the right amount of classic and inventive. It’s a little different, but not so crazy it will scare away the loyalists.
Typically braising involves searing a piece of meat in high heat, then cooking it low and slow with vegetables and a flavorful liquid until it’s fall-off-the-bone tender.
The technique is great for tough (or boring) cuts of meat, but braising a turkey can be a bit cumbersome. A 15 lb. bird is a tad hard to maneuver! Luckily, I found another (easier) way to get the same effect.
For this braised turkey, I roasted it in a blazing hot 500 degree oven until browned. Then, I turned the heat down, added plenty of broth and cider, and continued to roast for several more hours, until cooked through.
There’s something here for everyone to love. Butter and herbs rubbed under the skin keeps things classic and extra juicy, while hints of lemon, orange, and cider keep everyone interested.
Then there’s the gravy. Apple cider gravy, friends. It’s a thing. A delicious, wonderful thing. This gravy made from pan drippings and apple cider is savory with a subtle sweet tang. I put a dollop of dijon mustard in mine which made the dreamiest sauce, but folks wanting something a little more standard might want to leave it off.
I’ve shared my tips for making a perfect [Garlic and Herb Oven Roasted Turkey](https://neighborfoodblog.com/2013/11/simple-garlic-and-herb-roasted-turkey.html) before, but the same principles remain the same for this recipe. Most importantly, get all your ingredients ready before you even think about opening that turkey bag! It’ll save you so much time, clean up, and unnecessary hand washings. Other than that, you’ve just got to be willing to dive in and get real up close and personal with the bird. No fear–it won’t bite. 🙂
## What to Serve with Thanksgiving Turkey
First off, check out this [Homemade Gravy Recipe](https://foxeslovelemons.com/homemade-gravy-from-scratch/) from Foxes Love Lemons.
[Herbed Potatoes Anna](https://neighborfoodblog.com/2015/03/herbed-potatoes-anna-recipe.html) are a gorgeous side dish for turkey, but I also really love these [Lemon Rosemary Melting Potatoes](https://neighborfoodblog.com/2016/03/lemon-rosemary-melting-potatoes.html). Of course, it never hurts to add in some [Easy Mashed Sweet Potatoes](https://www.wickedspatula.com/cinnamon-browned-butter-mashed-sweet-potatoes/) as well\!
Our other favorite Thanksgiving sides are [Creamy Mac and Cheese](https://neighborfoodblog.com/2017/05/creamiest-mac-and-cheese-recipe.html), [Roasted Green Beans and Mushrooms](https://neighborfoodblog.com/2012/01/balsamic-roasted-green-beans-and.html), and [Homemade Crock Pot Applesauce.](https://neighborfoodblog.com/2013/11/crock-pot-applesauce-thanksgiving-giveaway.html)
Keep the apple cider theme going with this [Fall Sangria](https://neighborfoodblog.com/2013/09/autumn-sangria.html) or amazing [Apple Cider Cocktails](https://neighborfoodblog.com/2016/10/bourbon-apple-cider-cocktail.html).
For dessert, try these amazing [Pecan Pie Bars](https://neighborfoodblog.com/2015/11/pecan-pie-bars.html) (they’re even better than pie!) and my [Pumpkin Cream Cheese Roll](https://neighborfoodblog.com/2014/11/pumpkin-cream-cheese-roll.html)! Or get even more inspiration from my [15 Drool-Worthy Thanksgiving Desserts](https://neighborfoodblog.com/2018/11/15-drool-worthy-desserts-for-thanksgiving-dinner.html).
## Join Our Community
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## Braised Apple Cider Turkey
This Braised Apple Cider Turkey is juicy and tender and AMAZING with a drizzle of cider gravy\!
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Prep Time: 1 hour hr
Cook Time: 3 hours hrs 30 minutes mins
Total Time: 4 hours hrs 30 minutes mins
Servings:
–
\+
Calories: 950kcal
### Ingredients 1x 2x 3x
#### For the turkey:
- 14 - 16 lb. Honeysuckle White Turkey (either fresh or thawed)
- 1 stick unsalted butter (at room temperature)
- 3 Tablespoons thyme leaves
- 3 Tablespoons chopped rosemary leaves
- Zest of 1 orange + the orange itself (halved)
- Zest of 1 lemon + the lemon itself (halved)
- 3 garlic cloves
- Kosher salt
- Pepper
- 1 cup chicken broth
- 3 cups hard apple cider
- 1 cup apple cider
#### For the gravy:
- 2 Tablespoons butter (melted)
- 3 cloves garlic (minced)
- 1 butternut squash (peeled and chopped)
- 2 apples (in thick slices)
- 2 onions (quartered)
- 4 Tablespoons cornstarch
- 2 cups chicken or turkey broth
- 1 cup apple cider
- 1 teaspoon dijon mustard (optional)
- Salt and Pepper
### Instructions
#### For roasting:
- Preheat the oven to 500 degrees. In a roasting pan, toss the butter, garlic, butternut squash, apples, and onions together. Sprinkle with salt and pepper.
- Mix together the butter, thyme, rosemary, orange and lemon zest, and garlic in a bowl. Place about 1/4 cup of salt and 2 teaspoons pepper in two small bowls. Get a piece of kitchen twine ready to tie the legs together. Place all of this near the roasting pan so you won't need to get turkey juices everywhere when you're prepping.
- Remove the turkey from the bag and pull out anything in the cavity. Place the turkey on top of the vegetables and pat it dry. Cut a small slit in the skin above the cavity and gently work your hand between the skin and the breast meat. Spread the butter mixture under the skin, then rub it all over the breast, legs, thighs, and cavity of the bird. Sprinkle with Kosher salt. You probably won't need the entire 1/4 cup, but it should look like a light snow has fallen on the turkey. Follow that up with a sprinkling of pepper.
- Place the orange halves in the cavity along with a few apple and onion slices from the pan. Tie the legs together with kitchen twine and tuck the wing tips under the bird to protect them.
- Place the turkey in the oven uncovered for 30 minutes, or until it is golden brown. Remove the turkey from the oven and lower the temperature to 350 degrees. Pour the chicken broth, hard cider, and apple cider into the pan, scraping up any bits at the bottom. Cover the breast meat with a small strip of parchment paper. Wrap the pan in foil. Place an oven safe or probe thermometer in the breast meat then return to the oven and continue to roast for 2-2 1/2 hours or until turkey reaches about 150 degrees. At that point, remove the foil and continue to roast until the turkey reaches 161 degrees. Remove the turkey from the oven, tent with foil, and let rest for about 30 minutes before carving.
#### For the gravy:
- To make the gravy, strain the vegetables, reserving them and the liquid for another use. Skim the fat off the top of the liquid. You can use a gravy separator or place it in the fridge for a bit to make it easier.
- Place a 1/4 cup of the fat from the pan in a pot over medium heat. If you weren't able to get a full 1/4 cup of fat, add enough butter to make a 1/4 cup. Measure out a 1/2 cup of the liquid from the roasting pan and whisk it together with the cornstarch to form a slurry. Stir this into the fat in the pan, whisking until the mixture begins to thicken. Slowly stir in the broth and then the cider in a steady stream, alternating stirring and whisking. Continue to cook for another 5 or so minutes, or until the gravy is the consistency you want. If desired, whisk in mustard then season to taste with salt and pepper. Serve the gravy with the turkey.
### Notes
- Always make your own gravy. It's super easy and nothing you can buy is any close to this sort of flavor\!
Course Main Dish
Cuisine American
Keyword apple cider turkey, apple turkey, braised turkey
### Nutrition
Calories: 950kcal \| Carbohydrates: 34g \| Protein: 146g \| Fat: 24g \| Saturated Fat: 10g \| Polyunsaturated Fat: 3g \| Monounsaturated Fat: 6g \| Trans Fat: 1g \| Cholesterol: 457mg \| Sodium: 1046mg \| Potassium: 1988mg \| Fiber: 3g \| Sugar: 19g \| Vitamin A: 8656IU \| Vitamin C: 24mg \| Calcium: 143mg \| Iron: 7mg
## **Did you make this recipe?**
Leave a review, Mention [@NeighborFoodie](https://www.instagram.com/NeighborFoodie), or tag [\#neighborfoodies](https://www.instagram.com/explore/tags/neighborfoodies)\!
*This post is sponsored by the wonderful folks at Honeysuckle White Turkey. As always, all opinions are my own.*
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## 7 responses to “Braised Apple Cider Turkey”
1. [Karen @ The Food Charlatan](http://thefoodcharlatan.com/)
[November 14, 2016](https://neighborfoodblog.com/braised-apple-cider-turkey/comment-page-1/#comment-24812)
What an absolutely gorgeous turkey Courtney! I’m also a big fan of roasting the turkey at a high temp until brown. Love that golden outer edge! And this gravy sounds killer too. I’m SOOOO ready for the holidays!!\!
[Reply](https://neighborfoodblog.com/braised-apple-cider-turkey/#comment-24812)
1. Courtney
[November 17, 2016](https://neighborfoodblog.com/braised-apple-cider-turkey/comment-page-1/#comment-24979)
Thanks Karen! I had never tried a high temp roast before but I’m sold now! I am super ready for the holidays in spirit, but not really at all in preparation. Ha\!
[Reply](https://neighborfoodblog.com/braised-apple-cider-turkey/#comment-24979)
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## Tap Stars to Rate\! | |||||||||
| Readable Markdown | *This Braised Apple Cider Turkey gets a triple whammy of flavor from butter, herbs, citrus, and cider.*
I recently asked my friends on Facebook what kind of dishes they prefer for their Thanksgiving dinners. I was curious if they liked to keep things traditional or if they liked to mix things up with new recipes every year.
Unsurprisingly, nearly everyone said they prefer to stick to the classics. Well, everyone, that is, except my fellow food blogger friends. We seem to be cursed with an insatiable desire to try something new.
We’re the weirdos who try to sneak [Cranberry Jello Salad](https://neighborfoodblog.com/2019/10/cranberry-jello-salad.html) or pomegranate brussels sprouts onto the Thanksgiving table. Seriously, don’t put us in charge of the holiday menu plan unless you’re ready for some surprises.
I usually find myself wanting to experiment around the holidays, but there’s something beautiful and good about our loyalty to family tradition.
We love [Easy Cheesy Potatoes](https://neighborfoodblog.com/2020/03/easy-cheesy-potatoes-from-scratch.html) and [Corn Soufflé](https://neighborfoodblog.com/2019/10/corn-souffle.html) not just because they’re delicious, but also because they’ve been shared by generations of family around the same table each year. There are memories wrapped up in those french fried onions, and sometimes memories taste better than any new and improved recipe ever could.
This year, I’m trying to stick to the classics. We’ll have [creamy mashed potatoes](https://neighborfoodblog.com/2018/02/how-to-make-creamy-mashed-potatoes.html), [fluffy butterhorns](https://neighborfoodblog.com/2014/11/make-ahead-butterhorns.html), and [pecan pie bars](https://neighborfoodblog.com/2015/11/pecan-pie-bars.html). We’ll make Stovetop stuffing (don’t judge! It’s got all the memories!), and I’m sure someone will bring a nice [healthy garden salad](https://neighborfoodblog.com/2020/04/easy-garden-salad-recipe.html) that no one will eat. Because tradition.
Of course, no classic Thanksgiving is complete without turkey. Turkey tends to be an afterthought on most spreads. It’s just another thing to drench with gravy one day and mayo, cheese, and a bun the next. But traditional should never be synonymous with boring.
This Braised Apple Cider Turkey is just the right amount of classic and inventive. It’s a little different, but not so crazy it will scare away the loyalists.
Typically braising involves searing a piece of meat in high heat, then cooking it low and slow with vegetables and a flavorful liquid until it’s fall-off-the-bone tender.
The technique is great for tough (or boring) cuts of meat, but braising a turkey can be a bit cumbersome. A 15 lb. bird is a tad hard to maneuver! Luckily, I found another (easier) way to get the same effect.
For this braised turkey, I roasted it in a blazing hot 500 degree oven until browned. Then, I turned the heat down, added plenty of broth and cider, and continued to roast for several more hours, until cooked through.
There’s something here for everyone to love. Butter and herbs rubbed under the skin keeps things classic and extra juicy, while hints of lemon, orange, and cider keep everyone interested.
Then there’s the gravy. Apple cider gravy, friends. It’s a thing. A delicious, wonderful thing. This gravy made from pan drippings and apple cider is savory with a subtle sweet tang. I put a dollop of dijon mustard in mine which made the dreamiest sauce, but folks wanting something a little more standard might want to leave it off.
I’ve shared my tips for making a perfect [Garlic and Herb Oven Roasted Turkey](https://neighborfoodblog.com/2013/11/simple-garlic-and-herb-roasted-turkey.html) before, but the same principles remain the same for this recipe. Most importantly, get all your ingredients ready before you even think about opening that turkey bag! It’ll save you so much time, clean up, and unnecessary hand washings. Other than that, you’ve just got to be willing to dive in and get real up close and personal with the bird. No fear–it won’t bite. 🙂
## What to Serve with Thanksgiving Turkey
First off, check out this [Homemade Gravy Recipe](https://foxeslovelemons.com/homemade-gravy-from-scratch/) from Foxes Love Lemons.
[Herbed Potatoes Anna](https://neighborfoodblog.com/2015/03/herbed-potatoes-anna-recipe.html) are a gorgeous side dish for turkey, but I also really love these [Lemon Rosemary Melting Potatoes](https://neighborfoodblog.com/2016/03/lemon-rosemary-melting-potatoes.html). Of course, it never hurts to add in some [Easy Mashed Sweet Potatoes](https://www.wickedspatula.com/cinnamon-browned-butter-mashed-sweet-potatoes/) as well\!
Our other favorite Thanksgiving sides are [Creamy Mac and Cheese](https://neighborfoodblog.com/2017/05/creamiest-mac-and-cheese-recipe.html), [Roasted Green Beans and Mushrooms](https://neighborfoodblog.com/2012/01/balsamic-roasted-green-beans-and.html), and [Homemade Crock Pot Applesauce.](https://neighborfoodblog.com/2013/11/crock-pot-applesauce-thanksgiving-giveaway.html)
Keep the apple cider theme going with this [Fall Sangria](https://neighborfoodblog.com/2013/09/autumn-sangria.html) or amazing [Apple Cider Cocktails](https://neighborfoodblog.com/2016/10/bourbon-apple-cider-cocktail.html).
For dessert, try these amazing [Pecan Pie Bars](https://neighborfoodblog.com/2015/11/pecan-pie-bars.html) (they’re even better than pie!) and my [Pumpkin Cream Cheese Roll](https://neighborfoodblog.com/2014/11/pumpkin-cream-cheese-roll.html)! Or get even more inspiration from my [15 Drool-Worthy Thanksgiving Desserts](https://neighborfoodblog.com/2018/11/15-drool-worthy-desserts-for-thanksgiving-dinner.html).
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#### For the turkey:
- 14 - 16 lb. Honeysuckle White Turkey (either fresh or thawed)
- 1 stick unsalted butter (at room temperature)
- 3 Tablespoons thyme leaves
- 3 Tablespoons chopped rosemary leaves
- Zest of 1 orange + the orange itself (halved)
- Zest of 1 lemon + the lemon itself (halved)
- 3 garlic cloves
- Kosher salt
- Pepper
- 1 cup chicken broth
- 3 cups hard apple cider
- 1 cup apple cider
#### For the gravy:
- 2 Tablespoons butter (melted)
- 3 cloves garlic (minced)
- 1 butternut squash (peeled and chopped)
- 2 apples (in thick slices)
- 2 onions (quartered)
- 4 Tablespoons cornstarch
- 2 cups chicken or turkey broth
- 1 cup apple cider
- 1 teaspoon dijon mustard (optional)
- Salt and Pepper
#### For roasting:
- Preheat the oven to 500 degrees. In a roasting pan, toss the butter, garlic, butternut squash, apples, and onions together. Sprinkle with salt and pepper.
- Mix together the butter, thyme, rosemary, orange and lemon zest, and garlic in a bowl. Place about 1/4 cup of salt and 2 teaspoons pepper in two small bowls. Get a piece of kitchen twine ready to tie the legs together. Place all of this near the roasting pan so you won't need to get turkey juices everywhere when you're prepping.
- Remove the turkey from the bag and pull out anything in the cavity. Place the turkey on top of the vegetables and pat it dry. Cut a small slit in the skin above the cavity and gently work your hand between the skin and the breast meat. Spread the butter mixture under the skin, then rub it all over the breast, legs, thighs, and cavity of the bird. Sprinkle with Kosher salt. You probably won't need the entire 1/4 cup, but it should look like a light snow has fallen on the turkey. Follow that up with a sprinkling of pepper.
- Place the orange halves in the cavity along with a few apple and onion slices from the pan. Tie the legs together with kitchen twine and tuck the wing tips under the bird to protect them.
- Place the turkey in the oven uncovered for 30 minutes, or until it is golden brown. Remove the turkey from the oven and lower the temperature to 350 degrees. Pour the chicken broth, hard cider, and apple cider into the pan, scraping up any bits at the bottom. Cover the breast meat with a small strip of parchment paper. Wrap the pan in foil. Place an oven safe or probe thermometer in the breast meat then return to the oven and continue to roast for 2-2 1/2 hours or until turkey reaches about 150 degrees. At that point, remove the foil and continue to roast until the turkey reaches 161 degrees. Remove the turkey from the oven, tent with foil, and let rest for about 30 minutes before carving.
#### For the gravy:
- To make the gravy, strain the vegetables, reserving them and the liquid for another use. Skim the fat off the top of the liquid. You can use a gravy separator or place it in the fridge for a bit to make it easier.
- Place a 1/4 cup of the fat from the pan in a pot over medium heat. If you weren't able to get a full 1/4 cup of fat, add enough butter to make a 1/4 cup. Measure out a 1/2 cup of the liquid from the roasting pan and whisk it together with the cornstarch to form a slurry. Stir this into the fat in the pan, whisking until the mixture begins to thicken. Slowly stir in the broth and then the cider in a steady stream, alternating stirring and whisking. Continue to cook for another 5 or so minutes, or until the gravy is the consistency you want. If desired, whisk in mustard then season to taste with salt and pepper. Serve the gravy with the turkey.
- Always make your own gravy. It's super easy and nothing you can buy is any close to this sort of flavor\!
Course Main Dish
Cuisine American
Keyword apple cider turkey, apple turkey, braised turkey
Calories: 950kcal \| Carbohydrates: 34g \| Protein: 146g \| Fat: 24g \| Saturated Fat: 10g \| Polyunsaturated Fat: 3g \| Monounsaturated Fat: 6g \| Trans Fat: 1g \| Cholesterol: 457mg \| Sodium: 1046mg \| Potassium: 1988mg \| Fiber: 3g \| Sugar: 19g \| Vitamin A: 8656IU \| Vitamin C: 24mg \| Calcium: 143mg \| Iron: 7mg
*This post is sponsored by the wonderful folks at Honeysuckle White Turkey. As always, all opinions are my own.* | |||||||||
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| Language | en-us | |||||||||
| Author | Courtney Rowland | |||||||||
| Publish Time | 2016-11-10 07:00:56 (9 years ago) | |||||||||
| Original Publish Time | 2016-11-10 07:00:56 (9 years ago) | |||||||||
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