Recipe of the week: Harvest treasures for a Thanksgiving Day feast
For a perfect Thanksgiving: Sage Butter–Roasted Turkey With Cider Gravy
Sage Butter–Roasted Turkey
With Cider Gravy
The perfect Thanksgiving turkey has to meet three criteria, said Jeanne Thiel Kelley, Matt and Ted Lee, and Jamie Purviance in Bonappetit.com. It has to be “crispy, juicy, flavorful.” This delectable version also incorporates two quintessential autumn ingredients: sage and cider.
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For turkey:
3 tbsp coarse kosher salt
1 tbsp dried rubbed sage
One 16- to 18-lb turkey, rinsed, patted dry; neck, heart, and gizzard
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reserved for Turkey Stock (see recipe)
¼ cup (½ stick) unsalted butter
¼ cup chopped fresh sage
¾ cup fresh, refrigerated apple cider or fresh, refrigerated apple juice
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 375 degrees. 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 350 degrees. Roast turkey 45 minutes. Pour 3⁄4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165 degrees, basting and turning pan occasionally for even cooking, about 1¼ hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30–45 minutes (internal temperature will rise 5 to 10 degrees).
For gravy:
2 cups (or more) turkey stock
¾ cup fresh, refrigerated apple cider
2 tbsp all-purpose flour
2 to 3 tbsp Calvados
1 tbsp chopped fresh sage
Pour pan juices into large measuring cup. Spoon off fat on surface. Transfer 2 tbsp fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock and ¾ cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1½ cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3½ cups 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 tbsp Calvados, or more to taste, and sage. Season with salt and pepper. Serve turkey with gravy.
Serves 12.
For turkey stock
2 tbsp olive oil
4 pounds turkey wings and necks
Reserved neck, heart, and gizzard from turkey
2 carrots, sliced into rounds
2 celery stalks, sliced
2 small onions, cut into wedges
Heat oil in heavy large pot over high heat. Working in batches, add turkey parts and sauté until deep brown, about 15 minutes per batch. Return turkey parts to pot. Add vegetables and 18 cups water. Bring to boil. Reduce heat to medium-low. Simmer stock 3 hours. Strain into large bowl. If necessary, return stock to same pot and cook until reduced to 4 cups stock (not including layer of fat). Cool stock slightly. Chill uncovered until cold, then cover and keep chilled up to 4 days. Remove and reserve fat layer on top before using. Makes about 4 cups.