Roasted Turkey with Apple Cider Thyme Gravy

Roasted Turkey with Apple Cider Thyme Gravy
Photo by Ben Fink

Ingredients

  • 1 cup dry white wine
  • 3 cups apple cider
  • ¼ lb. (8 Tbs.) unsalted butter
  • 1-½ cups homemade or low-salt canned chicken stock; more as needed
  • 2 tsp. salt
  • Reserved herb butter from Buttercup Squash Soup
  • Fresh herbs for garnish
  • + 15 more ingredients
    • 1 recipe Wild Rice Stuffing
    • 1 apple, peeled, cored, and diced
    • 12- to 14-lb. fresh turkey (preferably organic), with neck
    • 2 shallots, chopped (about 4 Tbs.)
    • ½ cup olive oil
    • 1 Tbs. fresh thyme
    • 3 cups homemade or low-salt canned chicken stock
    • Oil for spraying brown grocery bag
    • 5 Tbs. butter, cut into 10 pieces
    • 1 tsp. freshly ground black pepper
    • 2 tsp. salt
    • 2/3 cup flour, sifted
    • 1 Tbs. chopped fresh thyme
    • 2 cloves garlic, thinly sliced
    • Kitchen twine for trussing

In a medium heavy sauté pan over low heat, melt the butter; add the flour, whisking until smooth. Cook over very low heat for 20 minutes, stirring frequently. The roux should be a pale straw brown; if it begins to darken, remove it from the heat. Refrigerate the roux in a wide-mouthed jar or othe...

View full recipe at Fine Cooking

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