Apple-Honey Turkey
Better recipes, better meals.
Better recipes, better meals.
This turkey is marinated overnight before roasting in a mixture of apple juice, brown sugar, and vinegar. The marinade is used in the gravy, which also contains broth, apple brandy and honey.
Remove giblets and neck from turkey. Use in another recipe or discard. Rinse turkey with cold water; pat dry. Trim any excess fat. Lift wing tips up and over back; tuck under turkey. Combine brown sugar and water in a saucepan, and cook 5 minutes over medium heat. Remove from heat; stir in apple juice, vinegar, salt, and pepper. Combine turkey and juice mixture in a large oven-roasting bag. Seal; marinate in refrigerator 24 hours. Remove from bag; reserve 2 3/4 cups marinade. Discard remaining marinade.
Preheat oven to 325. Place turkey on a broiler pan coated with cooking spray, or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325F about 3 hours and 10 minutes or until thermometer registers 180 F, basting occasionally with 2 the cups marinade (Cover turkey loosely with foil if it gets too brown).
Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 1/2 cup of the reserved marinade, the broth, brandy, and honey to pan. Combine the remaining 1/4 cup of marinade and flour, beating smooth with a whisk. Add to gravy mixture in saucepan. Bring to a boil; reduce heat. Simmer 15 minutes; stir frequently. Serve gravy with turkey. Garnish platter with sliced apples, if desired.
Notes:
Submitted By: Suzy Horvath
View all recipes by this user
|
Reviews: |
|
|---|---|