This was the very first whole turkey I ever made, and it was divine. I was never a huge fan of my family’s typical turkey-with-gravy-and-stuffing Thanksgiving dinner, so this spin using apples and apple cider sounded right up my alley! If you’re looking for a new spin on turkey too, I highly recommend this one!
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- 1 whole turkey (about 10 pounds)
- 1 cup butter (or other cooking fat, softened)
- 1/4 cup honey
- 1/4 cup ground sage
- 3 tablespoons sea salt
- 2 teaspoons ground black pepper (or ground ginger)
- 2 whole onion (chopped)
- 2 whole apple (chopped)
- 1 head garlic (chopped)
- 1 1/2 cup apple cider (divided)
- 2 tablespoons arrowroot powder (use more as needed)
- Combine the fat, honey, and seasonings into a paste. Pat half of it under the turkey's skin and the other half on top of the skin. Cover and refrigerate overnight.
- Preheat the oven to 325F. Place the turkey breast-side-up on a roasting pan. Stuff the turkey with apples, onions, and garlic and place any leftover produce at the bottom of the pan along with 1 cup apple cider.
- Roast the turkey for about 2 hours or until it reaches 165F in the breast, turning once halfway through and basting with its own juices as needed. If the skin starts to pass golden-brown before the turkey is done, place aluminum foil over the turkey. When done, remove from the oven and let sit for about 20 minutes before carving.
- To make the gravy, strain the juices in the bottom of the pan into a saucepan over medium heat. Add the arrowroot and 1/2 cup apple cider and whisk until thickened, adding more arrowroot as needed.