Roast turkey with apples and herbs

Preparation time: 25 minutes
Cooking time: 150 minutes
Number of servings: 10

LIST OF INGREDIENTS

Roast turkey :

• 1 whole turkey, 4.5 to 6 kg (10 to 13 lb)
• 125 ml (½ cup) butter, room temperature
• 60 ml (¼ cup) chopped fresh herbs (sage, rosemary, Italian parsley)
• 2 garlic cloves, finely chopped
• 3 onions
• 500 ml (2 cups) turkey or chicken broth
• 6 crisp apples, cored and quartered
• 60 ml (¼ cup) apple jelly
• 5 ml (1 teaspoon) salt
• Black pepper

Apple sauce :

• 125 ml (½ cup) butter
• 60 ml (¼ cup) all-purpose flour
• 30 ml (2 tablespoons) brandy, cognac or turkey or chicken stock

INSTRUCTIONS

Roast turkey :

1. Preheat oven to 250°C (500°F).
2. Remove neck and giblets from cavity, if present. (Discard or save giblets for another use.) Pat turkey dry with paper towels, then place in roasting pan.
3. In a bowl, combine butter, herbs, garlic, salt and pepper. Using fingers or spoon, gently loosen skin from turkey breast. Insert about 30 ml (2 tbsp.) of seasoned butter under the skin of each breast, then slowly apply pressure to the skin to spread the mixture evenly. Brush the rest of the seasoned butter all over the turkey.
4. Pour the broth around the turkey, then add the onion quarters. Place turkey in oven and immediately reduce heat to 180°C (350°F). Roast for 1 hour 30 minutes.
5. Meanwhile, cut the apples into quarters and remove the seeds.
6. Remove the turkey from the oven, then arrange the apple wedges around the turkey. Return the turkey to the oven and continue cooking for 60 to 90 minutes, until the internal temperature of the thighs reaches 72°C to 77°C (165°F to 170°F).
7. Meanwhile, melt the apple jelly in the microwave or in a small saucepan.
8. When turkey is cooked, remove from oven and brush with melted apple jelly. Cover with aluminum foil and let stand for 15 minutes.

Apple sauce :

1. Transfer turkey to serving platter. Strain juices into a large measuring cup. If necessary, add turkey or chicken broth to make 750 ml (3 cups) of liquid.
2. Add 4 onion quarters and 4 cooked apple quarters to the liquid. (Transfer remaining cooked onions and apples around turkey. Leave turkey covered with aluminum foil until ready to serve).
3. Using a stick blender, reduce the mixture of cooking juices, broth, onions and apples to a smooth consistency. Strain liquid to remove lumps. Set aside for later use.
4. Melt butter in a saucepan over medium heat. Whisk in flour. Continue cooking, whisking continuously, until the mixture browns, about 5 minutes. Still whisking, add alcohol and apple stock mixture. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally to prevent the sauce from turning brown.

does not stick to the bottom of the pan.

Then serve the sliced turkey, topped with apple sauce and accompanied by
pieces of roasted apple and onion.
-
This recipe was published on the www.ledindon.qc.ca website and is the result of a collaboration with Producteurs de pommes du Québec.