Ingredients for Sage Butter-Roasted Turkey with Cider Gravy

• 3 cuillères à soupe de gros sel kasher

• 1 tablespoon dried rubbed sage

• 1 16-to 8.2kg turkey, rinsed, patted dry

• neck, heart, andgizzard reserved for Turkey Stock

• 60ml (1/2 stick) unsalted butter

• 60g chopped fresh sage

• 180ml fresh refrigerated apple cider or fresh refrigerated apple juice

• 475ml (or more) Turkey Stock or low-salt chicken broth

• 180ml fresh refrigerated apple cider or fresh refrigerated apple juice

• 2 cuillères à soupe de farine ordinaire

• 2 to 45ml Calvados (apple brandy) or applejack brandy

• 1 cuillère à soupe de sauge fraîche hachée

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.

Set rack at lowest position in oven and preheat to 191°C. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.

Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 177°C. Roast turkey 45 minutes. Pour 180ml apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 74°C, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 475ml stock or broth and 180ml cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 350ml , about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 850ml stock mixture.

Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.

Servez la dinde avec la sauce.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.