Roast Turkey with Cider Gravy Recipe

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Roast Turkey with Cider Gravy Recipe

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We even used this basting sauce one year while camping on Thanksgiving Day and "baked" the turkey on a grill in a pan. It's such a great mix of ingredients! —Kathy Kirkland, Maryville, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours.+ standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours.+ standing

Ingredients

  • 1 quart apple cider
  • 1 can (12 ounces) lemon-lime soda
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup marinade for chicken
  • 1 tablespoon Mrs. Dash Garlic & Herb seasoning blend
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1 turkey (12 to 14 pounds)
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

In a large saucepan, combine the first nine ingredients; bring to a boil. Cook for 30 minutes or until mixture is reduced by almost half, about 4 cups. Strain, discarding vegetables.
Meanwhile, pat turkey dry. Rub butter over the outside and inside of turkey. Sprinkle salt and pepper over the outside and inside cavity. Place on a rack in a shallow roasting pan, breast side up.
Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting every 30 minutes with reduced cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Pour drippings and loosened brown bits from roasting pan into a small saucepan; skim fat. Combine cornstarch and water until smooth; stir into drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with turkey. Yield: 12 servings (4 cups gravy).
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Roast Turkey with Cider Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p99

  • 1 quart apple cider
  • 1 can (12 ounces) lemon-lime soda
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup marinade for chicken
  • 1 tablespoon Mrs. Dash Garlic & Herb seasoning blend
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1 turkey (12 to 14 pounds)
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  1. In a large saucepan, combine the first nine ingredients; bring to a boil. Cook for 30 minutes or until mixture is reduced by almost half, about 4 cups. Strain, discarding vegetables.
  2. Meanwhile, pat turkey dry. Rub butter over the outside and inside of turkey. Sprinkle salt and pepper over the outside and inside cavity. Place on a rack in a shallow roasting pan, breast side up.
  3. Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting every 30 minutes with reduced cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
  4. Pour drippings and loosened brown bits from roasting pan into a small saucepan; skim fat. Combine cornstarch and water until smooth; stir into drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with turkey. Yield: 12 servings (4 cups gravy).
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Roast Turkey with Cider Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p99

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