Crisp Apple-Scented Roast Turkey with Cider-Calvados Gravy
3. Put turkey into brining bag. The turkey must be kept cold (brine should be 33°), so refrigerate it or bury the bag in ice in an oversize cooler, adding ice as necessary. Before cooking, bring the turkey close to room temperature for the shortest roasting time. (Calculate 10 minutes' roasting time per pound.)
4. Remove the oven's center rack and arrange the remaining rack as low as possible. Heat oven to 450°. Choose a large shallow roasting pan, ideally 2" deep; if the pan is too deep, the turkey will steam instead of roasting. In the pan, cluster together remaining celery ribs halved crosswise, leaves removed; remaining 3 carrots halved crosswise, and remainign 3 onions cut into thick rounds so that the vegetables become a sturdy rack for the turkey. Scatter 1 unpeeled, cored, and coarsely chopped granny smith apple and 1 1⁄2 cups basil leaves over the top. Add 4 cups of the wine to cover the bottom of the pan with 1⁄2" of liquid.
5. Remove the turkey from the brine and pat it dry with paper towels. Set the turkey on the vegetables breast down (a technique that draws juices down into the breast while also protecting the meat from the heat) and tuck remaining unpeeled, cored, and coarsely chopped granny smith apple and remaining 1⁄2 cup basil leaves into the cavity. Dot the turkey with butter and dust all over with 1⁄2 tsp. pepper. Begin roasting.









i did this recipe on my post-holiday (jan 08) dinner and it was delicious. be careful on not burning the skin, this maybe a result of the apple cider.
the gravy was absolutely creamy and aromatic. everyone was raving about this for days after.
i did stuffed however, with ground beef, apples, raisins, and currants.
very well recommended. i will do it again.
has anyone else whose made it roasted it at 450 for the whole roasting period? if so, did you run into any problems?
Thank You Rossetto!
I brine for 48 hours for added flavor & juicier meat. I baste the bird with salted butter in the last hour to brown (instead of burn). The first few carvings of breast meat never hit the plate as everyone is picking at the meat with their fingers!! I love this recipe!