Roasted Turkey with Apples and Sage

Votes: 6

Time: 5 hours 10 minutes
Complexity: average
Quantity: 1 turkey

Roasted Turkey with Apples and Sage - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the turkey:

1 (6-7 kg) defrosted turkey
3 tablespoons of vegetable oil
Salt and freshly ground pepper
10 fresh sage leaves
1 orange, cut in half
1 head of garlic, base cut off
2 medium red onions, peeled and quartered
3 medium red apples, cored and halved

For the sauce:

6 tbsp (90 g) butter
6 tablespoons flour
Chicken broth
A few fresh sage leaves
Apple juice
Salt and freshly ground pepper
Ground nutmeg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, sage, Oranges, garlic, onions, apples, flour, apple juice, nutmeg

Cooking the dish according to the recipe:

Prepare the turkey: Remove the turkey from the refrigerator and let it stand at room temperature for about 30-45 minutes. Remove the giblets and cut off the neck, reserving it for the gravy. Rinse the turkey inside and out with water, and pat dry with paper towels. Brush the turkey with 2 tablespoons of vegetable oil and rub generously with salt and freshly ground pepper. Make small slits in the turkey's breast and insert sage leaves under the skin. Rub the turkey with the juice of half an orange, cut the remaining orange half into wedges and place them in the turkey cavity, and add a head of garlic.
Prepare the turkey: Preheat oven to 250°C (450°F). Place the turkey in a large baking dish and bake until golden brown, about 20 to 30 minutes. Combine the onion, apples, and 1 tablespoon of vegetable oil in a bowl. Add the turkey neck and season with salt and pepper.

Reduce the oven temperature to 180°C (350°F) and add the apples, onions, and neck to the turkey. Continue roasting, basting with the pan juices every 45 minutes, until the internal temperature reaches 70°C (168°F). You can check this by inserting a thermometer into the thickest part of the meat, closest to the bone. Remove from the oven and let rest for 30 minutes.
Prepare the sauce: Melt the butter in a saucepan over medium heat and add the flour. Sauté, stirring, until golden brown, about 3-5 minutes. Pour in the chicken broth, stirring, and bring to a simmer. Meanwhile, pour the turkey juices from the pan into another saucepan, add the neck and sage leaves, add a little apple juice, and bring to a boil. Strain and pour into the sauce, add nutmeg, salt, and pepper, and cook until thickened.
Place the turkey on a serving platter and arrange the cooked apples and onions around it, garnish with sage leaves, and serve with the sauce.

Classic Turkey Gravy Recipe