Roast Turkey with Cider Sage Gravy

My Perfect Roast Turkey with Cider Sage Gravy

Thanksgiving is my favorite time of year. The crisp air, the colorful leaves, and most importantly, the delicious food! For me, the centerpiece of any Thanksgiving feast is, without a doubt, the turkey. And I'm not talking about just any turkey – I'm talking about a perfectly roasted, juicy, and flavorful turkey that will have everyone at the table reaching for seconds (and thirds!). This recipe, which I've perfected over years of Thanksgiving celebrations, is my secret weapon for achieving turkey perfection.

I've always found that the key to a truly juicy turkey is brining or using a kosher turkey. Brining adds extra moisture and flavor to the meat, resulting in a bird that's incredibly tender and succulent. If you choose to brine, be sure to follow the instructions carefully; the timing is critical for optimal results. But don't worry if brining isn't your style; a kosher turkey, already seasoned during processing, works just as well.

This recipe is more than just a list of instructions; it's a journey. A journey that starts with the careful preparation of the bird, rubbing it with herbs and spices, ensuring that every inch of its surface is perfectly seasoned. Then there’s the careful roasting process, the basting, the watchful waiting. It's a time-honored tradition, and one that I cherish every year. The aroma of the roasting turkey fills the house, a comforting scent that promises a delicious meal to come.

And the gravy? Oh, the gravy! It's rich, flavorful, and the perfect complement to the succulent turkey. Made with cider and fresh sage, it's a gravy that elevates the entire dish. The process of making the gravy is almost as enjoyable as eating it. Deglazing the pan, stirring in the flour and butter, watching as the sauce thickens into a rich, flavorful pool.

Beyond the turkey and the gravy, Thanksgiving is about gathering with loved ones, sharing stories, and creating memories. It's about the warmth of the company, the laughter around the table, and the feeling of togetherness that only Thanksgiving can bring. This recipe isn't just about making a delicious meal; it's about making memories that will last a lifetime. It’s about creating a Thanksgiving tradition that you and your family can enjoy year after year. So, gather your family, gather your ingredients, and let's create a Thanksgiving feast to remember!

This year, I’m experimenting with adding some orange zest to the gravy for a little extra zing and I’m thinking of serving the turkey with some roasted root vegetables – parsnips and carrots – for a beautiful, colorful side dish. Perhaps some cranberry sauce with a hint of orange liqueur will be a new addition this year. There is always room for experimentation and innovation in the kitchen. The possibilities are endless!

So, embrace the tradition, but don’t be afraid to put your own spin on it. Happy Thanksgiving everyone! I hope your turkey turns out perfectly, and your day is filled with joy, laughter, and delicious food!

Step-by-step

• Put oven rack in lowest position and preheat oven to 425°F.
• Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni.
• Rinse turkey inside and out and pat dry. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly. Tie drumsticks together with kitchen string and fold wings under body. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone).
• Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes.
• Reduce oven temperature to 350°F. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165°F on thermometer, 2 to 2 1/2 hours more.
• Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175°F).
• Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure.
• Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes.
• Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. (Reserve 6 tablespoons total if using turkey fat for wild rice stuffing; recipe follows.) Add enough turkey stock to drippings to total 4 cups.
• Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes.
• Add sage and cook, stirring, 1 minute.
• Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil.
• Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy.
• Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes.
• Season with salt and pepper.
• Serve turkey with gravy on the side.