This traditional roast turkey recipe is sure to become a holiday staple! Made with fresh or frozen turkey, fresh apples, onion and garlic. It is simple to prepare and sure to impress our family or friends.
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Prep: 25 minutes plus standing
Roast: 4 hours • Serves: 12
- 1 fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 green apple, quartered
- 1 small onion, quartered
- ½ cup unsalted butter (1 stick), melted
- 1½ teaspoons garlic powder
- 6 cups less-sodium chicken stock
- ¼ cup all-purpose flour
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh parsley
- Adjust oven rack to lowest position; preheat oven to 325°. Place roasting rack in large deep roasting pan; remove giblets, liver and neck from turkey cavity (refrigerate or freeze for another use). Place turkey, breast side up, on rack in pan; sprinkle inside cavity and outside of turkey with salt and pepper. Stuff turkey with apple and onion, placing any excess in bottom of pan; if not already secured, tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1½ hours.
- In small bowl, stir butter and garlic powder; brush turkey with some butter mixture. Add 3 cups chicken stock to roasting pan; tent turkey with foil. Roast turkey 2½ to 3 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, brushing every 20 minutes with butter mixture and adding 1 cup stock if bottom of pan looks dry; remove foil during last 30 minutes of roasting to brown top, if necessary. Transfer turkey to carving board; loosely cover with foil and let stand 30 minutes. (Internal temperature will rise 5 to 10° upon standing.)
- Remove rack from roasting pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings across 2 burners over medium heat; whisk in flour. Add remaining 2 or 3 cups stock and vinegar; heat 5 minutes, scraping browned bits from bottom of pan with wooden spoon. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Strain gravy through fine-mesh strainer if smoother consistency is desired. Stir in parsley. Makes about 2¼ cups.
- Carve turkey; serve with gravy.
Approximate nutritional values per serving (2/3 cup turkey, 3 tablespoons gravy): 537 Calories, 26g Fat (10g Saturated), 283mg Cholesterol, 865mg Sodium, 3g Carbohydrates, 0g Fiber, 0g Sugars, 69g Protein