Sage Butter-Roasted Turkey with Cider Gravy
A succulent roast turkey flavored with fresh and dried sage, basted with sage butter, and served with a rich apple cider gravy. Perfect for special occasions and holiday dinners.
Ingredients
- •3 tablespoons coarse kosher salt
- •1 tablespoon dried rubbed sage
- •1 whole turkey
- •¼ cup unsalted butter
- •¼ cup chopped fresh sage
- •¾ cup apple cider
- •2 cups Turkey Stock
- •¾ cup apple cider
- •2 tablespoons all purpose flour
- •2½ tablespoons Calvados
- •1 tablespoon chopped fresh sage
Cooking Instructions
- 1.
Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
720 min
- 2.
Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
15 min
- 3.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
180 min
- 4.
Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
15 min
- 5.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
10 min
- 6.
Serve turkey with gravy.
5 min