turkey with apple cider gravy recipe

We’re doing some serious home cooking this autumn with SAVEUR Magazine!

This is it. The big bird. The main event. It’s turkey time! And this recipe gaurantees a particularly over-the-top centerpiece for your Thanksgiving table – thanks to an awesome apple cider gravy and the oyster + sausage stuffing. Naps will be necessary. Enjoy!

turkey with oyster sausage stuffing recipe

For The Stuffing

    3 tbsp. olive oil
    1 large yellow onion, minced
    1 lb. ground sage-flavored breakfast sausage
    3 cups shucked oysters, roughly chopped
    2 cups ¾”-cubed country bread
    3 tbsp. finely chopped parsley
    2 tbsp. finely chopped sage
    1 29-oz. can hominy, drained
    Kosher salt and freshly ground black pepper, to taste
    3 tbsp. unsalted butter, cubed

For The Turkey + Gravy

    1½ cups finely chopped parsley
    1 cup finely chopped basil
    1 cup finely chopped oregano
    ½ cup olive oil
    1 16-lb. turkey, at room temperature, neck reserved
    Kosher salt and freshly ground black pepper, to taste
    8 tbsp. unsalted butter
    ½ cup flour
    ¾ cup apple cider
    ¾ cup white wine
    6 cups chicken or turkey stock

1. Make the stuffing: Heat oil in a 12″ skillet over medium-high heat; add onion; cook, stirring, until soft, about 6 minutes. Add sausage; cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in oysters, bread, parsley, sage, and hominy; season with salt and pepper. Transfer to a 9″ x 13″ baking dish, and dot with butter; chill.

2. Make the turkey: Heat oven to 450°. Combine parsley, basil, oregano, and oil in a small bowl to create a paste. Season turkey with salt and pepper; rub outside with paste. Place turkey, breast side up, in a large roasting pan along with neck and butter; roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 3½–4 hours. Transfer turkey to a cutting board; set aside. Discard neck and pour drippings through a fine strainer into a bowl. Meanwhile, place stuffing in oven; bake until golden brown on top, about 30 minutes.

3. Return ½ cup drippings to roasting pan, discarding any remaining drippings, and place over two burners of a stove; heat over medium-high heat. Add flour, and cook, whisking constantly, for 3 minutes. Add cider and wine, and cook, stirring to scrape up the browned bits on the bottom of the pan, until slightly reduced, about 3 minutes. Add stock, bring to a boil, and cook, stirring, until gravy is thickened, about 5 minutes; season with salt and pepper. Carve the turkey, and serve with stuffing and gravy.

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Get more recipes ideas right here on Front&Main, and from SAVEUR Magainze!


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