HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Turkey with Sage and Sherry-Cider Gravy Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Turkey: 12 to 14 pound turkey, giblets discarded 2 tsp. salt 2 tsp. pepper 2 lemon wedges 7 fresh sage sprigs 2 slices wheat bread 1/2 granny smith apple, peeled and quartered lengthwise 1/2 onion, peeled and quartered lengthwise 1 cup butter, softened 1 cup water Gravy: 1 cup dry sherry 1 cup sparkling apple cider 6 tbsp. all purpose flour 2 cups chicken broth Directions For Turkey: Preheat oven to 425 degrees. Rinse turkey inside and out. Pat dry with paper towels. Season turkey inside and out with salt and pepper. Pack neck cavity with 1 lemon wedge, 1 sprig sage and 1 bread slice. Close cavity with a skewer. Fill body cavity with apple, onion, 3 sprigs sage, remaining lemon wedges and bread slice. Truss turkey. Rub turkey with remaining sage sprigs. Set a rack in a large roasting pan. Place sage sprigs on rack. Spread turkey wioth butter and place over sage sprigs on rack. Roast turkey 30 minutes. Reduce oven to 325 degrees and baste turkey with pan juices. Add water to roasting pan and roast 2 1/2 to 3 hours, basting every 20 minutes, until a thermometer inserted in meaty part of thigh registers 170 degrees and juices run clear. Transfer turkey to a platter and tent with foil. For Gravy: Skim fat from roasting pan, reserving 1/4 cup. Place roasting pan on stovetop and heat juices to a boil over burners. Add sherry and stir, scraping bottom of pan. Stir in cider and bring to a boil. Remove pan from heat. Whisk together flour and reserved fat in a large saucepan until smooth. Cook 3 minutes over low heat, whisking constantly. Add sherry mixture and broth. Simmer 10 minutes, whisking occasionally. Add additional broth if gravy is too thick. Serves 8 to 12. Related Recipes •   Quick Hot Turkey Sandwich with Sherry Gravy •   Herbed Turkey Roast •   Thanksgiving Turkey Roll •   New England Turkey with Giblet Gravy •   Quick Roasted Turkey Gravy •   Holiday Maple Roasted Turkey with Sage Corn Bread Stuffing •   Roast Turkey with Herbs and Vegetables •   Holiday Turkey with Herbed Sausage Cornbread Stuffing •   Thanksgiving Oyster Dressing •   Roasted Christmas Turkey with Herbed Sausage Corn Bread Stuffing •   Fried Turkey Cutlets •   Turkey Giblet Pan Gravy •   Killer Turkey Hash •   Rib Eye with Gorgonzola Mushroom Butter •   Fillet Of Catfish In Wine •   Turkey Meatloaf with Sun-Dried Tomatoes •   Thanksgiving Sausage and Apple Stuffing •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Big Boy's Chicken Gravy •   Rosemary Lemon Roasted Turkey View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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