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Sunday, November 20 2011
Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

Prep Time: 45 mins
Total Time: 3 hrs 30 mins
Servings: 12 servings, 3 ounces each, plus plenty of leftovers

1 10- to 12-pound turkey2 tablespoons canola oil 2 tablespoons chopped fresh parsley, plus 3 sprigs1 tablespoon chopped fresh sage, plus 3 sprigs 1 tablespoon chopped fresh thyme, plus 3 sprigs 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 1/2 pounds shallots, peeled and halved lengthwise, divided 1 tart green apple, quartered3 cups water, plus more as needed
1 Position rack in lower third of oven; preheat to 475 degrees F .
2 Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3 Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
4 Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350 degrees and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 degrees F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
5 Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Nutrition Facts
Calories 155, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 63 mg, Sodium 115 mg, Protein 25 g, Potassium 258 mg. Exchanges: Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:32 pm   |  Permalink   |  Email