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Roast Turkey
with Apple Cider Gravy
Makes 30 Servings
*12-14 pound Shady Brook Farms or Honeysuckle White Frozen Whole Turkey, defrosted
*Turkey giblets from turkey cavity
*1 tablespoon butter, melted (or margarine)
*1 1/4 teaspoon salt, divided
*3/4 teaspoon pepper, divided
*4 cups water
*2 cups apple cider
*1/3 cup all-purpose flour
*1/2 teaspoon dried sage
1Thaw turkey according to package directions. Remove giblets from turkey cavity and reserve.
2Preheat oven to 350F degrees. Insert meat thermometer, if desired.
3Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place turkey on a rack in a roasting pan.
4Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170F degrees, about 3 hours. Remove turkey from pan and cover loosely with foil.
5To prepare the gravy, in a saucepan over medium heat, bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat.
6Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
7In saucepan, over low heat, combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture and then giblet broth. Increase heat and simmer until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
8Slice roasted turkey and serve with gravy.
Recipe courtesy of Shady Brook Farms.
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