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Roasted Turkey with Sage and Sherried Cider Gravy recipe

Fresh lemon and sage, Granny Smith apple,onion and butter impart their unique flavors as this bird roasts.The sherried cider gravy perfectly compliments this roasted turkey.

Recipe: Roasted Turkey withSage and Sherried Cider Gravy

1 (12-pound) whole turkey, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
1/2 lemon, cut in 2 wedges
7 large fresh sage leaves
2 slices whole wheat sandwich bread
1/2 Granny Smith apple, quartered lengthwise
1/2 onion, quartered lengthwise
1/2 cup unsalted butter, softened to room temperature
1 cup water

  • Preheat oven to 425°F (220°C).
  • Rinse turkey and pat dry inside and out.Season turkey inside and out with salt and pepper.
  • Place 1 lemon wedge, 1 sage leaf and 1bread slice into neck cavity. Fold neck skin under body and fastenwith a skewer.
  • Fill body cavity with quartered appleand onion, 3 sage leaves and remaining lemon wedge and breadslice. Truss turkey.
  • Rub turkey with remaining sage. Spreadturkey with butter and arrange on rack in roasting pan.
  • Roast turkey in middle of preheated 425°F(220°C) oven 30 minutes. Reduce temperature to 325°F(160°C) and baste turkey with pan juices. Add water to roastingpan and roast turkey, basting every 20 minutes. Continue to roast2 1/2 to 3 hours more, or until the internal temperature reaches180°F (85°C) in the thigh and the buttonhead of the timer”pops” up.
  • Transfer turkey to a heated platter, reservingjuices in roasting pan; discard string. Keep turkey warm, coveredloosely with foil.Sherried Cider Gravy:
    1 cup dry sherry
    1 cup apple cider (sparkling preferred)
    1/3 cup all purpose flour
    2+ cups turkey stock
    As needed assorted fresh sage leaves
  • Skim fat from pan juices, reserving 1/4cup fat.
  • On range top, deglaze pan with sherryover moderately high heat, scraping up brown bits. Stir in cider.
  • Bring sherry mixture to a boil and removepan from heat.
  • In a heavy saucepan, whisk together reservedfat and flour and cook roux over moderately low heat. Whisk togetherfor about 3 minutes.
  • Add sherry mixture and 2 cups stock ina stream, whisking to prevent lumping. Simmer, whisking occasionallyfor about 10 minutes.
  • Whisk in additional stock to thin gravyif desired.
  • Season gravy with salt and pepper andtransfer to a heated gravy boat.
  • Garnish turkey with sage.

    Makes 12 servings.

    Clickhere to watch step-by-step video for How to Carve a Turkey.

    Recipe provided courtesy of the NationalTurkey Federation and Volk Enterprises, Inc.

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  • Comments

    1 Comment


    Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.

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