Apple-Shallot Roasted Turkey

Apple-Shallot Roasted Turkey

Provided by: EatingWell

3 hr 30 mins total 0 mins prep 155 calories/serving Full Screen

Servings

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

Ingredients

• 1 10- to 12-pound turkey
• 2 tablespoons canola oil
• 2 tablespoons chopped fresh parsley, plus 3 sprigs
• 1 tablespoon chopped fresh sage, plus 3 sprigs
• 1 tablespoon chopped fresh thyme, plus 3 sprigs
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds shallots, peeled and halved lengthwise, divided
• 1 tart green apple, quartered
• 3 cups water, plus more as needed

Directions

• 1. Position rack in lower third of oven; preheat to 475°F.
• 2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
• 3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
• 4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
• 5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.
• Related Recipe: Cider Gravy
• Related Recipe: Turkey Giblet Stock

• Filed under:
• Fruit,
• Turkey,
• American,
• Baking,
• Easy,
• Healthy,
• Low Calorie,
• Dinner,
• Entertaining,
• Fall,
• Thanksgiving

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