SKILL LEVEL: Expert
PREP: 10 minutes
COOKING: 20 minutes per pound
MAKES: 1 roasted turkey, for many, many servings
PAIRS WELL WITH: Candied Sweet Potatoes , Cranberry Chutney , Hot Apple Cider
SKILL LEVEL: Expert
PREP: 10 minutes
COOKING: 20 minutes per pound
MAKES: 1 roasted turkey, for many, many servings
PAIRS WELL WITH: Candied Sweet Potatoes , Cranberry Chutney , Hot Apple Cider
What better way to give thanks for a bountiful harvest than with this showpiece of Pilgrim’s Bounty? This tender and flavorful bird will satisfy everyone in your party, but don’t be surprised if it also lures a few strangers who are eager for a serving!
1 whole turkey, 12 pounds or more
2 cups chicken broth
2 cups apple cider
1 tablespoon honey
1 onion, roughly chopped
1 batch Spice Bread Stuffing , optional
1 /4 cup butter, melted
3 /4 cup white wine
1 tablespoon Autumnal Herbs
Salt, to taste
Cornstarch, for gravy
1. Preheat the oven to 425 ° F and place a rack into a large roasting pan with tall sides. Pour the chicken broth, apple cider, and honey into the bottom of the pan, and add the chopped onion. Stuff the turkey (if using stuffing) and place on the rack.
2. Combine the melted butter, wine, and Autumnal Herbs in a small bowl. Brush this mixture over the turkey, then sprinkle with the salt to help the browning process.
3. Cook the turkey for 30 minutes then reduce the heat to 350°F. Baste the turkey with the juices in the pan every 45 minutes or so for flavor and color. The turkey should cook for about 20 minutes per pound, until the internal temperature has reached 165ºF. If the bird starts to brown too much, place a loose tent of tin foil over top, making sure it doesn’t actually touch the skin. You can also add a cup at a time of extra water to the bottom of the pan if too much has cooked off.
4. When done, remove the turkey from the oven, transfer to a platter, and make the gravy.
GRAVY : For the best gravy, let the drippings from the pan sit for a brief time to allow the fat to rise to the top, where you can strain or skim it off and discard. Pour the drippings into a wide pan over low heat.
5. Mix the cornstarch with a splash of water to dissolve it, then whisk it into the drippings. Use about 1 teaspoon cornstarch for every cup of drippings, or more if you prefer a thicker gravy.