↞ recipe box start page
Category: Turkey
Prep Time: Cook Time: Total Time:
4 cups apple juice
1 cup bourbon
1/2 cup firmly packed light brown sugar
1 (12- to 15-lb.) whole fresh turkey
Cheesecloth
Kitchen string
4 celery ribs
4 large carrots
3 small apples, quartered or halved
1 large onion, sliced
1/4 cup butter
1/4 cup all-purpose flour
1/2 cup chicken broth (optional)
Stir together apple juice and next 2 ingredients, stirring until sugar dissolves.
Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey in a large roasting pan. Dip cheesecloth in apple juice mixture. Wring dry. Cover turkey with cheesecloth; pour apple juice mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with marinade.
Preheat oven to 325 degrees. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade. Sprinkle cavity with desired amount of salt; rub into cavity. Sprinkle desired amount of salt and freshly ground pepper on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under.
Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan. Place turkey, breast side up, on celery mixture; pour reserved marinade over turkey in pan. Bake at 325 degrees for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees, basting every 30 minutes with pan juices and shielding with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.
Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids.
Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally, 5 minutes or until gravy thickens. Add up to 1/2 cup chicken broth for desired consistency, if desired. Stir in salt and freshly ground pepper to taste. Serve turkey with warm gravy. Makes 8 servings
*Frozen whole turkey, thawed, may be substituted.
view more member recipes
APPLE-BOURBON TURKEY AND GRAVY
view my recipes
print
save
Category: Turkey
Prep Time: Cook Time: Total Time:
4 cups apple juice
1 cup bourbon
1/2 cup firmly packed light brown sugar
1 (12- to 15-lb.) whole fresh turkey
Cheesecloth
Kitchen string
4 celery ribs
4 large carrots
3 small apples, quartered or halved
1 large onion, sliced
1/4 cup butter
1/4 cup all-purpose flour
1/2 cup chicken broth (optional)
Stir together apple juice and next 2 ingredients, stirring until sugar dissolves.
Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey in a large roasting pan. Dip cheesecloth in apple juice mixture. Wring dry. Cover turkey with cheesecloth; pour apple juice mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with marinade.
Preheat oven to 325 degrees. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade. Sprinkle cavity with desired amount of salt; rub into cavity. Sprinkle desired amount of salt and freshly ground pepper on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under.
Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan. Place turkey, breast side up, on celery mixture; pour reserved marinade over turkey in pan. Bake at 325 degrees for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees, basting every 30 minutes with pan juices and shielding with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.
Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids.
Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally, 5 minutes or until gravy thickens. Add up to 1/2 cup chicken broth for desired consistency, if desired. Stir in salt and freshly ground pepper to taste. Serve turkey with warm gravy. Makes 8 servings
*Frozen whole turkey, thawed, may be substituted.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sage-roasted Turkey With Bourbon Gravy
by sgre52160
1 fresh turkey, about 16 lb 1 yellow onion, quartered 2 celery stalks, cut into 2-inch lengths 3 or 4 fresh thyme sprigs 1 bay leaf 2 tbsp finely chopped fresh sage Salt and freshly ground
by sgre52160
1 fresh turkey, about 16 lb 1 yellow onion, quartered 2 celery stalks, cut into 2-inch lengths 3 or 4 fresh thyme sprigs 1 bay leaf 2 tbsp finely chopped fresh sage Salt and freshly ground
Apple-bourbon Turkey Breast
by sgre52160
1 (6-lb.) bone-in turkey breast Apple-Bourbon Marinade 2 cups apple juice 1/2 cup bourbon 1/4 cup firmly packed brown sugar 1 tbsp all-purpose flour 1 large oven bag 2 celery ribs 1 me
by sgre52160
1 (6-lb.) bone-in turkey breast Apple-Bourbon Marinade 2 cups apple juice 1/2 cup bourbon 1/4 cup firmly packed brown sugar 1 tbsp all-purpose flour 1 large oven bag 2 celery ribs 1 me
Apple Cider Glazed Turkey With Savory Herb Gravy
by sgre52160
1 (10 to 12-lbs) whole fresh turkey 1/2 cup melted butter 12 fresh sage leaves 3 large garlic cloves, minced 1 tbsp herbes de Provence 1 tsp kosher salt 1/2 tsp freshly ground pepper 2 cups chi
by sgre52160
1 (10 to 12-lbs) whole fresh turkey 1/2 cup melted butter 12 fresh sage leaves 3 large garlic cloves, minced 1 tbsp herbes de Provence 1 tsp kosher salt 1/2 tsp freshly ground pepper 2 cups chi
Apple Cranberry Stuffed Grilled Pork Loin With Apple Bourbon Sauce
by sgre52160
8 oz unsalted butter 2 lb Granny Smith apples, peeled, cored & sliced into 16ths 2 lb Gala apples, peeled, cored & sliced into 16ths 1 cup dark brown sugar 1 tsp cayenne 1/4 cup kosher salt 3 tb
by sgre52160
8 oz unsalted butter 2 lb Granny Smith apples, peeled, cored & sliced into 16ths 2 lb Gala apples, peeled, cored & sliced into 16ths 1 cup dark brown sugar 1 tsp cayenne 1/4 cup kosher salt 3 tb
Roasted Turkey With Bourbon-butter Glaze
by sgre52160
1/2 cup butter, softened 1/4 cup packed brown sugar 2 tsp dried marjoram, crushed 1 tsp finely shredded lemon peel 1 (14- to 16 lb) turkey 1/4 cup bourbon Salt Pepper Fresh herbs (opti
by sgre52160
1/2 cup butter, softened 1/4 cup packed brown sugar 2 tsp dried marjoram, crushed 1 tsp finely shredded lemon peel 1 (14- to 16 lb) turkey 1/4 cup bourbon Salt Pepper Fresh herbs (opti
view more member recipes
related CDKitchen recipes
Beef and Bourbon
Apple Gobbler
Turkey Leftover Pot Pie
Light Loco Moco
7-UP Turkey
Moist and Tender Turkey with Gravy
Maple Bacon Roast Turkey
Bourbon Carrot Cake With Bourbon Glaze
Apple Glazed Turkey
Easy Turkey Pot Pie