Roast Turkey with Apple Cider Pan Gravy

Ingredients for Roast Turkey with Apple Cider Pan Gravy

• 1 cuillère à soupe de beurre

• 450g turkey necks and/or wings

• 450g onions, coarsely chopped

• 3 cups coarsely chopped celery

• 2 feuilles de laurier

• 4 clous de girofle entiers

• 1/2 cuillères à café de sel

• 1/2 cuillères à café de poivre noir moulu

• 1/4 cuillère à café de cannelle moulue

• 1/8 cuillère à café de muscade moulue

• 1450ml apple cider

• 725ml de bouillon de poulet à faible teneur en sel

• 30g Granny Smith apple, finely chopped (including core and peel)

• 2 cuillères à soupe de miel

• 2 cuillères à soupe de vinaigre de cidre de pomme

• 1 16- to 7.7kg turkey

• 1 large onion, halved, cut into 1-inch-wide wedges

• 1 Granny Smith apple, cut into 1-inch-wide wedges

• 6 bay leaves, crumbled

• 7 tablespoons butter, room temperature, divided

• 475ml de bouillon de poulet à faible teneur en sel

• strong:Ingredient info: The milder flavour and softer aroma of Turkish bay leaves are preferable in this dish.

Melt butter in heavy large pot over medium-high heat. Add turkey parts; sauté 10 minutes. Add onions, celery, and bay leaves; sauté until onions are soft, about 8 minutes. Add cloves, salt, pepper, cinnamon, and nutmeg; stir 10 seconds. Add cider, broth, and apple; bring to boil. Reduce heat to low; simmer uncovered 45 minutes, stirring occasionally. Strain stock into medium saucepan. Discard solids. Stir honey and vinegar into gravy base. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.)

Set rack at lowest position in oven and preheat to 260°C. Rinse turkey inside and out; pat dry. Sprinkle main cavity generously with salt and pepper. Place onion wedges, apple wedges, and crumbled bay leaves in cavity. Starting at neck end, carefully slide hand between skin and breast meat of turkey to loosen skin. Rub 60ml butter over breast meat under skin. Place turkey on rack set in large roasting pan. Tuck wing tips under. Tie legs together loosely to hold shape. Rub remaining 3 tablespoons butter over outside of turkey. Sprinkle with salt and pepper.

Place turkey in oven and immediately reduce oven temperature to 177°C. Roast turkey 1 hour; pour 240ml chicken broth over turkey. Roast 1 hour, basting once with pan drippings. Pour 240ml chicken broth over turkey. Roast until thermometer inserted into thickest part of thigh registers 79°C, basting once with pan drippings and covering turkey loosely with foil if browning too quickly, about 1 hour longer. Transfer turkey to platter; cover loosely with foil. Let turkey rest 20 to 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).

Pour pan juices into large measuring cup. Spoon fat off top of pan juices and discard. Return pan juices to roasting pan; add gravy base. Place roasting pan over 2 burners and bring gravy to boil. Reduce heat to medium-low and simmer until gravy is reduced to 1850ml , stirring occasionally and scraping up any browned bits, about 15 minutes. Season gravy to taste with salt and pepper. Strain gravy into bowl.

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.