Lemon-Thyme Roasted Turkey with Cider Gravy

  • Prep Time15 mins
  • Total Time5 hrs 45 mins
  • Makes10 adult servings
Lemon-Thyme Roasted Turkey with Cider Gravy

Photo: Maya Visnyei

Treat your family to a gourmet dinner with this delicious roasted turkey recipe.

Ingredients

  • 1 14 lb. fresh or defrosted turkey, at room temperature

  • 1/4 cup unsalted butter, softened

  • 1 tsp lemon zest

  • 1 tsp chopped thyme, plus a few sprigs

  • 1 tsp chopped marjoram, plus a few sprigs

  • 1 1/2 tsp salt

  • 1 tsp coarse black pepper

  • 1 lemon, pierced all over with a skewer

  • 1 onion, quartered

Instructions

  • Preheat oven to 325F.

  • Pat turkey dry. Tuck wings under turkey and tie legs together with kitchen twine.

  • Combine butter, lemon zest, 1 tsp each thyme and marjoram and spread all over turkey and under the skin on the breast.

  • Season turkey all over with salt and pepper. Tuck lemon, onion, and extra sprigs of thyme and marjoram inside the cavity. Place turkey on a rack inside a roasting pan, cover with a sheet of parchment paper and then cover pan tightly with aluminum foil. Roast for 2 hrs, 45 min.

  • Remove foil and parchment paper, turn oven to 425F and roast for 45 min or until skin is golden brown and a meat thermometer inserted into the thigh reads 170F.

  • Remove turkey to a carving board. Cover loosely with foil and let rest 30 min. Drain pan juices into a gravy separator or measuring cup and spoon off most of fat.

  • Straddle roasting pan over two burners set to medium-high. Add cider and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer for 4 min, or until reduced by half.

  • Whisk flour with 1⁄4 cup chicken stock and set aside. Add remaining chicken stock and turkey juices to pan and bring to a boil.

  • Whisk in reserved flour mixture and boil for 2 min, or until thickened. Add soy sauce to taste and let simmer 4 min. Carve turkey and serve with cider gravy.



Nutrition (per serving)

Protein 86g, Carbohydrates 5g, Fat 27g, Sodium 565mg.

For the juiciest meat, let the turkey rest for a full 30 mins. Don’t worry, it will still be hot!

Originally published in the Today's Parent October 2014 issue. Photo by Maya Visnyei.

This article was originally published on Sep 07, 2014
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