Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Roast Turkey with Apples

Cummulative Rating
N/A
Servings
Makes 12 servings.
Difficulty
Involved

Ingredients

For the brine:
1-1/2 cups kosher salt
1-1/4 cups brown sugar
10 whole cloves
3 teaspoons black peppercorns
2 quarts apple cider
4 quarts water
Peeling from one orange (not the bitter white pith)
3 teaspoons dried thyme

For the turkey:
3/4 cup apple cider
4 Tablespoons plus 2 teaspoons corn syrup, divided
1 12 lb. free range turkey
2 Tablespoons fresh thyme, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh oregano, chopped
1 Tablespoon fresh sage, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 Tablespoon olive oil
4 large garlic cloves, sliced and divided
2 onions, quartered and divided
3 Golden Delicious apples, cored, quartered and divided
1 teaspoon unsalted butter
3 cups gf Chicken Stock, divided
1 Tablespoon cornstarch

Directions

Make the brine (a day before roasting turkey):
Combine all ingredients in a non-reactive pot. Bring mixture to a boil; lower heat and simmer for 15-20 minutes (partially covered). Allow brine to cool completely.

Remove the giblets from the body cavity - but reserve them). Rinse the turkey under cool running water. Pat the turkey dry with paper towels. Pour the brine in a container large enough to hold the turkey and small enough to fit inside your refrigerator. Immerse turkey in cooled brine. Turkey should be completely submerged in the liquid. Cover and refrigerate for at least 8-10 hours, up to 24 hours.

Make the turkey (day of meal):
Remove the turkey from the brine and rinse. Preheat the oven to 375°F.

Combine 3/4 cup cider and 4 tablespoons of corn syrup in a small saucepan. Bring mixture to a boil. Remove from heat and set aside.

Lift the wing tips up and over back; tuck under turkey. In a medium bowl, combine the herbs and salt and pepper. Rub the turkey all over with the olive oil. Rub the herb mixture all over the skin and inside the cavity. Place half the garlic, onion quarters, and apple quarters into the body cavity. Place the turkey breast side up, in a shallow roasting pan. Arrange the remaining garlic, onions, and apples around the turkey in the pan. Place the turkey in the oven and roast for 45 minutes. Baste the turkey with the cornstarch-apple cider mixture and cover loosely with foil. Continue to roast for an additional 2 hours and 15 minutes or until a meat thermometer registers 180°F, basting every 30 minutes with cornstarch-cider mixture. Remove the turkey from the oven and let stand for 10 minutes. Remove the turkey from the pan, reserving drippings for the sauce. Place the turkey on a platter and keep warm.

While the turkey bakes, melt the butter in a medium saucepan over medium-high heat. Add the reserved giblets and neck; sauté for 2 minutes on each side or until browned. Add 2 cups of chicken stock and bring to a boil. Cover, reduce heat and simmer 45 minutes. Strain mixture through a fine sieve into a bowl, discarding solids. Reserve 1/4 cup of broth mixture.

Spoon off any excess fat from the drippings in the roasting pan. Spoon out the solids from the pan and place in a fine sieve set over a bowl, pressing on the solids to release any excess juice. Place the roasting pan over 2 burners over medium high heat. Add 1 cup of chicken stock and cook, scraping up the browned bits on the bottom of the pan. Strain the drippings through a sieve into a medium saucepan. Add the juices from the solids to the pan. Add the giblet broth mixture to the pan and heat over medium heat. Combine the reserved 1/4 cup of giblet broth with the cornstarch; whisk into the saucepan. Add 2 teaspoons corn syrup, stirring with a whisk. Bring to a boil; reduce heat and simmer until gravy is thickened.

Carve turkey and serve with gravy.

Recommended Tools