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Apple-Rosemary Roasted Turkey

Source of Recipe

Brenda Lee Olson


Recipe Introduction

From Southern Living 1999 - Put a fresh spin on the average holiday turkey with Apple-Rosemary Roasted Turkey. The aroma of the rosemary combined with the tartnessof the apples makes for a flavorful main dish.

List of Ingredients

1 (12- to 13-pound) whole turkey
1 tsp salt
1 1/2 tsp pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup cf margarine, melted
2 cups water
1/4 cup all-purpose gf flour blend


Recipe

Remove giblets and neck from turkey, reserving neck.

Rinse turkey with cold water; pat dry.

Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs.

Loosen skin from turkey breast without detaching it;
insert remaining 2 rosemary sprigs and sage beneath skin.

Place turkey on a rack in a roasting pan.

Stir together 1 cup apple juice concentrate and margarine.

Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions.

Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° F for 20 minutes; reduce oven temperature to 350° F, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180° F.

Cover loosely with aluminum foil to prevent excessive
browning, if necessary.

Remove turkey from pan, reserving 1/2 cup drippings.

Cool.

Remove onion, apple, and rosemary from cavity, and
discard; wrap turkey in plastic wrap, then aluminum foil.

Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes.

Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth.

Cook, whisking constantly, 1 minute.

Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened.

Stir in remaining 1/2 teaspoon pepper.

Chill 8 hours.

Serve warm with turkey and whole-berry cranberry sauce, if desired.

Yield: Makes 12 servings

Author's Notes:Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn't available.
For Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8
servings.

Note from BL: This recipe is meant to be served cold and the chilling allows the meat juices to be reabsorped and the meat to firm up. It won't hurt to serve it warm, it just won't have as strong a flavour of the fruits and herbs.