Best 2 Cider Basted Turkey And Apple Gravy Recipes

Looking for a mouthwatering and delectable Thanksgiving centerpiece dish that will impress your family and friends? Look no further! Cider basted turkey and apple gravy is the ultimate culinary masterpiece that combines the succulent flavors of turkey, sweet apple cider, and rich, aromatic gravy. Prepare to embark on a tantalizing journey as we explore the culinary delights of this classic dish, guiding you through every step to create a perfect Thanksgiving feast.

Here are our top 2 tried and tested recipes!

CIDER-BASTED TURKEY AND APPLE GRAVY

Cider-Basted Turkey and Apple Gravy image

Another great recipe from my mother-in-law! Makes a beautiful golden-brown turkey with the best gravy!

Provided by Nurse Amanda

Categories Poultry

Time 4h30m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 cup apple cider
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried sage
3/4 teaspoon cinnamon
2 apples, peeled, cored, and quartered
1 onion, sliced
6 fresh thyme sprigs
8 fresh sage leaves
15 -16 lbs turkey
salt and pepper, to taste
butter, for rubbing on turkey
water
2 cups reduced-sodium chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

Steps:

Preheat oven to 325 degrees.
Combine basting ingredients (1st 5 ingredients) in a sauce pan and bring to a boil. Then set it aside.
Remove giblets and neck from inside turkey.
Place apples, onion thyme, and sage into turkey.
Rub breasts and legs with butter and sprinkle liberally with salt and pepper.
Pour 1/2 of the basting liquid over turkey.
Place in oven to roast for 30 minutes.
Pour remaining liquid over turkey and roast 2 more hours, basting frequently.
Add water if needed.
Add apple slices to pan juices around turkey.
Cover turkey and roast another 1 1/2 hours.
For gravy: Transfer apples from pan to a bowl.
Spoon off fat from pan juices.
Add enough chicken broth to measure 4 cups.
Add broth and apples to saucepan and bring to a simmer.
Mix apple cider and corn starch in a small bowl.
Whisk corn starch mixture into gravy.
Season with salt and pepper.

Nutrition Facts : Calories 755.2, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 576.4, Carbohydrate 5.9, Fiber 0.9, Sugar 3, Protein 94

ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY

Orange- and Mustard-Basted Turkey with Apple Cider-Mustard Gravy image

Categories Citrus Mustard Poultry turkey Roast Thanksgiving Fall Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 29

Ingredients

Turkey
2 tablespoons (1/4 stick) butter, room temperature
1 tablespoon dried tarragon
1 tablespoon dried marjoram
1 tablespoon mustard seeds, coarsely crushed
2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 12- to 14-pound turkey
1 large orange, quartered
1 onion, peeled, quartered (optional)
1 head of garlic, unpeeled, cut horizontally in half (optional)
2 celery stalks, cut into 2-inch lengths (optional)
3 fresh thyme sprigs (optional)
2 fresh sage sprigs (optional)
1 cup orange juice
1 tablespoon Dijon mustard
5 cups (about) low-salt chicken broth
Gravy
4 1/2 tablespoons butter
3/4 cup minced onion
3 tablespoons all purpose flour
1 large Gala apple, peeled, cored, cut into 1/4-inch cubes
1 1/2 cups whole milk
1 cup low-salt chicken broth
3/4 cup apple cider
2 small bay leaves, torn into pieces
1 tablespoon Dijon mustard
1 1/2 teaspoons mustard seeds, coarsely crushed
1 1/2 teaspoons chopped fresh sage

Steps:

For turkey:
Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)
Set rack at lowest position in oven and preheat to 350°F. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
For gravy:
Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.
Serve turkey with gravy.

Tips:

Use a good quality hard cider. This will give your turkey a delicious flavor.
Baste the turkey frequently. This will help keep it moist and prevent it from drying out.
Make sure the turkey is fully cooked before serving. The internal temperature of the turkey should reach 165 degrees Fahrenheit.
Let the turkey rest before carving. This will help the juices redistribute throughout the turkey, making it more tender and flavorful.
Serve the turkey with apple gravy. This is a classic Thanksgiving side dish that is a perfect complement to the turkey.

Conclusion:

Cider-basted turkey is a delicious and easy-to-make Thanksgiving dish. With its crispy skin, moist meat, and flavorful gravy, it is sure to be a hit with your family and friends. So next time you're looking for a Thanksgiving recipe, give cider-basted turkey a try. You won't be disappointed.