Description
This Apple Cider Glazed Turkey with Perfect Gravy recipe features a dry-brined, oven-roasted turkey enhanced with a sweet and tangy apple cider glaze. The turkey is infused with fresh sage, apples, and onions for deep flavor, while the homemade gravy made from pan drippings offers a rich, silky complement. Ideal for holiday gatherings, this recipe ensures juicy meat with crispy skin and a delightful balance of savory and sweet.
Ingredients
Units
Scale
Cider Glazed Turkey
- 1 (15-pound) whole turkey
- 2 1/2 tablespoons kosher salt
- 2 teaspoons sugar
- 2 apples, cut in half
- 1 sweet onion, cut into quarters
- 1 large bunch of fresh sage
- 8 tablespoons unsalted butter, softened
- 1 cup apple cider
- 1/4 cup brown sugar or maple syrup
Perfect Gravy
- Pan drippings from the turkey
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare Dry Brine: A day or two before cooking, combine kosher salt and sugar in a bowl. Pat the thawed turkey dry with paper towels, then place it on a wire rack over a rimmed baking sheet. Carefully separate the skin from the breast and legs and rub the salt-sugar mixture directly onto the meat under the skin. Sprinkle some inside the cavity and rub the rest all over the skin. Place the turkey uncovered in the fridge for 24–48 hours to dry brine and promote crispy skin.
- Preheat and Prep Turkey: When ready to cook, preheat the oven to 425°F (220°C). Remove the turkey from fridge 30–60 minutes beforehand, pat dry if needed but do not rinse. Truss the legs together. Stuff the cavity with the halved apples, onion quarters, and fresh sage. Rub 3–4 tablespoons of softened butter under the skin on the breast and thighs; optionally season with pepper but no additional salt.
- Start Roasting: Roast the turkey in the preheated oven at 425°F for 30 minutes to start crisping the skin.
- Make Apple Cider Glaze: While the turkey roasts, combine the remaining butter, apple cider, and brown sugar or maple syrup in a medium saucepan over medium heat. Bring to a simmer and reduce slightly to create a glaze.
- Continue Roasting and Basting: After the first 30 minutes, reduce oven temperature to 350°F (175°C). Roast the turkey for an additional 2 1/2 hours, basting every 30 minutes with the apple cider glaze, the pan drippings, or both. Use a meat thermometer to ensure the thigh reaches 180°F (82°C).
- Rest the Turkey: Once cooked, remove the turkey and let it rest for 30–60 minutes before carving to allow juices to redistribute. Garnish with extra sage, apples, or whole pomegranates for presentation if desired.
- Make Perfect Gravy: Strain the pan drippings into a large pot or reuse the roasting pan on medium heat. In a shaker bottle, combine cold water and flour, shaking vigorously until smooth to form a slurry. Whisk the slurry slowly into the drippings, stirring constantly to prevent lumps. Cook and stir until thickened, about 10–20 minutes, scraping the bottom of the pan to incorporate all browned bits. Season with salt and pepper to taste.
Notes
- Thaw the turkey completely before starting; generally allow 1 day of thawing per 5 pounds of bird.
- Dry brining uncovered in the fridge is essential for crispy, golden skin.
- Do not rinse the turkey after dry brine; simply pat dry if needed before roasting.
- Use a meat thermometer to check doneness—180°F in the thigh ensures safe and juicy meat.
- The glaze can be adjusted for sweetness using either brown sugar or pure maple syrup.
- Resting the turkey after roasting is important for moist slices.
- Use a whisk or fork to prevent lumps when adding gravy slurry.
Nutrition
- Serving Size: 1/8 of turkey with gravy
- Calories: 480
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 140mg
