In this recipe, the turkey is given a fresh twist with added tartness of apples and delectable aroma of rosemary. Here, the turkey cavity is not only stuffed with apple, onion and rosemary but also injected with apple juice concentrate and butter mixture to infuse optimum flavors. The remaining drippings after roasting are then simmered with flour to make a super-tasty sauce to be served with roasted turkey. This turkey is sure to become a favorite dish on your holiday buffet. Smart Recipes, American Recipes, Turkey Recipes, Recipes Turkey American Apple-Rosemary Roasted Turkey Apple-Rosemary Roasted Turkey Recipe | RecipeSavants.com PT5H Serves 12 Ingredients: 12 Pounds Turkey 1 Teaspoon Salt & Ground Black Pepper 2 Large Granny Smith Apples 1 Large Onion 8 Fresh Rosemary Sprigs 2 Fresh Sage Sprigs 12 Ounces Apple Juice Concentrate 0.5 Cup Butter 0.25 Cup All-Purpose Flour Preheat the oven to 425 degrees. Arrange a rack in a large roasting pan. Remove neck and giblets from turkey, reserving neck. Rinse turkey under cold running water completely. With paper towels, pat dry turkey. Season turkey allover with salt and 1 teaspoon of black pepper. Stuff cavity of turkey with apple, 6 rosemary sprigs and half of onion. Carefully, loosen the skin of turkey breast and insert remaining 2 rosemary sprigs and sage beneath the skin. Place turkey over the rack, arranged in roasting pan. In a bowl, mix together butter and 1 cup of apple juice concentrate. Attach a needle to marinade injector and fill with butter mixture following the directions. Inject butter mixture into turkey breast, thighs and drumsticks several times. Roast for about 20 minutes. Now, reduce the temperature of the oven to 350 degrees and bake for about 4 hours. (you can cover with a piece of foil loosely to prevent excessive browning) Remove turkey from roasting pan, reserving ½ cup of pan drippings. Keep aside to cool. Remove apple, onion and rosemary from the cavity and discard them. With a plastic wrap, cover the turkey and then with a piece of foil. Refrigerate for about 8 hours. In a pan, add remaining apple juice concentrate, 2 cups water, turkey neck, and remaining onion and bring to a boil. Boil for about 15 minutes. Through a wire-mesh strainer, strain apple juice mixture into a bowl and discard solids. In a heavy pan, heat reserved drippings over medium heat. Add flour and beat until smooth. Cook for about 1 minute, stirring continuously. Slowly, add apple juice mixture, with constant stirring. Cook until gravy becomes thick, stirring continuously. Stir in remaining black pepper. Serve warm with turkey.

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