“`html
If you’re craving a show-stopping centerpiece that bursts with bright, cozy flavors, this Apple Cider Glazed Turkey with Perfect Gravy Recipe is exactly what you need. The juicy turkey, infused with fresh sage and roasted alongside autumnal apples and onions, is elevated by a luscious, sweet-tart apple cider glaze that caramelizes to perfection. To top it off, the rich, silky gravy made from the pan drippings is the kind of comfort you’ll want to savor on every bite. Whether it’s a special holiday feast or a memorable weekend dinner, this recipe transforms your turkey into an unforgettable experience.
Ingredients You’ll Need
Gathering simple, quality ingredients is the easiest way to ensure each element of your Apple Cider Glazed Turkey with Perfect Gravy Recipe comes alive. Every component plays a key role, from the fresh sage lending herbal depth to the apple cider glaze adding that irresistible sweet tang, and the flour creating that silky smooth gravy texture.
- 1 (15-pound) whole turkey: The perfect size to feed a gathering of 8, ensuring juicy meat inside and crispy skin outside.
- 2 1/2 tablespoons kosher salt: Essential for the dry brine to tenderize and season deep into the turkey.
- 2 teaspoons sugar: Helps balance the salt and aids in crisping the skin for that coveted golden finish.
- 2 apples, cut in half: Adds natural sweetness and aroma when roasted inside the turkey cavity.
- 1 sweet onion, cut into quarters: Provides savory undertones and moisture to keep the bird succulent.
- 1 large bunch of fresh sage: Aroma-packed, the sage infuses the turkey with earthy herbal notes.
- 8 tablespoons unsalted butter, softened: For richness both under the skin and in the glaze.
- 1 cup apple cider: The star of the glaze, lending fruity acidity and depth.
- 1/4 cup brown sugar or maple syrup: Sweetens the glaze with a caramel-like complexity.
- Pan drippings from the turkey: Pure gold for making that perfect gravy packed with turkey flavor.
- 16 ounces cold water: Used to create a smooth slurry for thickening the gravy.
- 3 heaping tablespoons all-purpose flour: The thickening agent for the gravy’s silky texture.
- Salt and pepper, to taste: The final seasoning touch to bring everything together beautifully.
How to Make Apple Cider Glazed Turkey with Perfect Gravy Recipe
Step 1: Prepare the Dry Brine
Start by mixing kosher salt and sugar in a bowl. Pat your thawed turkey dry with paper towels, then carefully separate the skin from the breast and legs. Rub the salt-sugar mixture under the skin directly onto the meat, inside the cavity, and all over the skin. This step is a game changer — it deeply seasons the turkey and helps achieve irresistibly crispy skin. Place the bird uncovered on a wire rack over a rimmed baking sheet, then refrigerate for 24 to 48 hours to work its magic.
Step 2: Preheat and Prep the Turkey
When it’s time to cook, preheat your oven to 425°F (220°C). Remove the turkey from the fridge about 30 to 60 minutes prior to roasting so it can come closer to room temperature. Stuff the cavity with halved apples, onion quarters, and fresh sage, which imbue the meat with aromatic flavors as it roasts. Then, rub 3 to 4 tablespoons of softened butter under the skin over the breast and thighs for extra richness. Season with pepper if you like, but no more salt is needed.
Step 3: Start Roasting
Place the turkey in the oven and roast at 425°F for 30 minutes. This high initial heat will give your skin a beautiful crisp and a deep golden color that looks and tastes irresistible.
Step 4: Make the Apple Cider Glaze
While the turkey begins its roast, prepare the glaze. In a medium saucepan, melt the remaining butter with the apple cider and brown sugar or maple syrup over medium heat. Bring the mixture to a gentle simmer and reduce slightly to create a thick, sticky glaze packed with sweet and tangy flavors that will coat your turkey perfectly.
Step 5: Continue Roasting and Basting
Lower the oven temperature to 350°F (175°C) and roast the turkey for an additional 2 1/2 hours. Every 30 minutes, baste the bird generously with the apple cider glaze and pan drippings. This step keeps the meat moist and layers on flavor while further caramelizing the glaze. Use a meat thermometer to check the thigh temperature, aiming for 180°F (82°C) to ensure it is cooked safely and is juicy.
Step 6: Rest the Turkey
Once fully cooked, remove the turkey from the oven and let it rest for 30 to 60 minutes. This crucial bit allows the juicy flavors to redistribute throughout the meat, making carving easier and the meat more tender. For a charming finish, garnish with extra fresh sage, apples, or even whole pomegranates to wow your guests visually.
Step 7: Make Perfect Gravy
Pour the pan drippings through a fine strainer into a large pot or back into the roasting pan on medium heat. In a separate shaker bottle or bowl, combine cold water with flour and shake or whisk vigorously until smooth to form a slurry. Slowly whisk this slurry into the hot drippings, stirring constantly to avoid lumps. Continue cooking and stirring for 10 to 20 minutes until the gravy thickens to a luscious consistency and all those browned bits from the bottom of the pan are well incorporated. Season with salt and pepper to taste, then pour this delicious gravy over your carved turkey for pure bliss.
How to Serve Apple Cider Glazed Turkey with Perfect Gravy Recipe
Garnishes
Simple garnishes can elevate the presentation of your dish tremendously. Fresh sage sprigs and halved roasted apples nestled alongside the slices of turkey add a warm, rustic touch, while their fragrance invites everyone to dive in. If you want to impress even more, adding whole pomegranates around the platter pops with vibrant color and festive spirit.
Side Dishes
This Apple Cider Glazed Turkey with Perfect Gravy Recipe pairs beautifully with classic autumn sides like creamy mashed potatoes, roasted root vegetables, or a tangy cranberry sauce. The sweet and savory notes of the turkey and glaze bring out the best in these traditional favorites, making each bite a delightful mix of textures and flavors.
Creative Ways to Present
For a twist on tradition, serve the turkey carved and arranged atop a bed of fresh arugula or baby spinach lightly dressed with a vinaigrette. This adds a fresh, peppery contrast to the sweet glaze. You can also drizzle some extra glaze over each plate for a touch of elegance, turning a home-cooked meal into a restaurant-worthy celebration.
Make Ahead and Storage
Storing Leftovers
Store your leftover turkey and gravy in airtight containers in the refrigerator for up to 3 to 4 days. Keeping them well covered prevents drying and maintains the flavors, so you can enjoy your Apple Cider Glazed Turkey with Perfect Gravy Recipe long after the feast.
Freezing
If you want to keep the turkey for a longer period, slice it and freeze it in portion-sized freezer bags or containers. The gravy freezes well too—store it separately and thaw both in the fridge before reheating. Frozen leftovers stay good for up to 3 months without sacrificing flavor or texture.
Reheating
To reheat, warm the turkey gently in the oven covered with foil to retain moisture. Heat the gravy on the stovetop over low heat, stirring occasionally until hot and smooth. Adding a splash of broth or water can help loosen the gravy if it thickens too much during storage.
FAQs
Can I use frozen turkey for this recipe?
Yes, you can use a frozen turkey, but make sure it is fully thawed before starting the dry brine. Thawing in the refrigerator for several days is safest to ensure even cooking and proper brining.
What if I don’t have fresh sage?
Fresh sage adds wonderful herbal notes, but if you don’t have it, dried sage can be substituted in smaller amounts. Alternatively, thyme or rosemary work well as flavor stand-ins.
How do I know when the turkey is done?
The most reliable way is to use a meat thermometer inserted into the thickest part of the thigh without touching the bone. When it reads 180°F (82°C), your turkey is perfectly cooked, juicy, and safe to eat.
Can I make the apple cider glaze without brown sugar?
If you prefer, maple syrup is a fantastic substitute for brown sugar, giving the glaze a rich, nuanced sweetness without the granular texture.
What’s the best way to ensure crispy skin?
The dry brining process is key for crispy skin, as is roasting at a high temperature for the first 30 minutes. Avoid rinsing the bird after brining and make sure the skin is dry before cooking.
Final Thoughts
I hope this Apple Cider Glazed Turkey with Perfect Gravy Recipe inspires you to create a memorable meal that feels both festive and comfortingly homey. It’s the kind of dish that fills the kitchen with incredible aromas and keeps everyone coming back for seconds. Give it a try—your family and friends will thank you for bringing such a delicious masterpiece to the table.
“`
Print
Apple Cider Glazed Turkey with Perfect Gravy Recipe
- Prep Time: 10 minutes (plus 24–48 hours dry brining time)
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes (excluding dry brining time)
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Apple Cider Glazed Turkey recipe presents a beautifully roasted whole turkey with a sweet and tangy apple cider glaze, complemented by a perfect homemade gravy made from the pan drippings. The turkey is dry-brined for juicy, flavorful meat and crispy skin and roasted with fresh apples, onion, and sage for an aromatic, festive centerpiece perfect for holiday gatherings.
Ingredients
Turkey and Brine
- 1 (15-pound) whole turkey
- 2 1/2 tablespoons kosher salt
- 2 teaspoons sugar
Stuffing for Cavity
- 2 apples, cut in half
- 1 sweet onion, cut into quarters
- 1 large bunch of fresh sage
Butter and Glaze
- 8 tablespoons unsalted butter, softened
- 1 cup apple cider
- 1/4 cup brown sugar or maple syrup
Gravy
- Pan drippings from the turkey
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare Dry Brine: A day or two before cooking, combine kosher salt and sugar in a bowl. Pat the thawed turkey dry with paper towels, then place it on a wire rack over a rimmed baking sheet. Carefully separate the skin from the breast and legs, and rub the salt-sugar mixture directly onto the meat underneath the skin. Sprinkle some inside the cavity and rub the rest all over the skin. Place the turkey uncovered in the fridge for 24–48 hours to dry brine and promote crispy skin.
- Preheat and Prep Turkey: When ready to cook, preheat the oven to 425°F (220°C). Remove the turkey from the fridge 30–60 minutes before roasting. Pat dry if needed but do not rinse. Truss the legs together. Stuff the cavity with the halved apples, onion quarters, and fresh sage. Rub 3–4 tablespoons of softened butter under the skin on the breast and thighs. Optionally season with pepper but no additional salt.
- Start Roasting: Place the turkey in the preheated oven and roast at 425°F for 30 minutes to start crisping the skin.
- Make Apple Cider Glaze: While the turkey roasts, combine the remaining butter, apple cider, and brown sugar or maple syrup in a medium saucepan over medium heat. Bring to a simmer and reduce slightly to create a glaze.
- Continue Roasting and Basting: After the first 30 minutes, reduce the oven temperature to 350°F (175°C). Roast the turkey for an additional 2 1/2 hours. Baste every 30 minutes with the apple cider glaze, the pan drippings, or both. Use a meat thermometer to ensure the thigh reaches 180°F (82°C) for safe doneness.
- Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for 30–60 minutes before carving to allow the juices to redistribute. Optionally garnish with extra sage, apples, or whole pomegranates for a festive presentation.
- Make Perfect Gravy: Strain the pan drippings into a large pot or reuse the roasting pan set over medium heat. In a shaker bottle, combine cold water and flour, shaking vigorously until smooth to create a slurry. Slowly whisk the slurry into the pan drippings while stirring constantly to prevent lumps. Cook and stir until the gravy thickens, about 10–20 minutes, scraping the pan’s bottom to incorporate all browned bits. Season with salt and pepper to taste.
Notes
- Dry brining ahead is essential for flavorful, juicy meat and crispy skin.
- Do not rinse the turkey after dry brining to maintain the salt crust and skin dryness.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 180°F in the thigh.
- Basting regularly with the apple cider glaze keeps the skin moist and flavorful.
- Letting the turkey rest before carving helps retain juices for moist slices.
- The gravy thickens slowly, don’t rush or add too much flour at once to avoid lumps.
