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Savory Apple-Onion Turkey
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Prep Time:
40 minutes
Total Time:
4 hours 25 minutes
Try this mouthwatering savory roast turkey for a delicious dinner.
Ingredients:
  • 12- to 14-pound turkey, thawed if frozen
  • 2 teaspoons onion salt
  • 3 slices thick-sliced bacon, cut in half
  • 1 medium onion, cut into thin wedges
  • 1 medium apple, cored and cut into eight pieces
  • 2 tablespoons vegetable oil
  • 1 cup apple jelly
  • 2 tablespoons Dijon mustard
  • Reserved giblets and neck from turkey (see tip)
  • 1 medium onion, cut into fourths
  • 1/2 teaspoon onion salt
  • About 1 1/2 cups Giblet Stock (above) or chicken broth
  • 1 cup apple cider or apple wine
  • 2/3 cup all-purpose flour
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions:
  • Preheat the oven to 325°F. Get the turkey ready for roasting, saving the giblets to make Giblet Stock, if preferred.
  • Secure neck skin to the back of the turkey with a skewer. Fold the wings across the back of the turkey so the tips are touching, then sprinkle 1 teaspoon of onion salt into the cavity.
  • 1. Prepare the turkey by laying it breast side up on a rack in a shallow roasting pan. Gently loosen the skin from the breast by sliding your fingers under it, starting from the back opening. Slide half slices of bacon under the skin and secure it at the lower edge with a toothpick or metal skewer. 2. Fill the turkey cavity with onion and apple. Brush oil over the turkey and sprinkle the remaining 1 teaspoon of onion salt evenly. 3. Insert an ovenproof meat thermometer into the thickest part of the inside thigh muscle, ensuring the tip does not touch the bone. Remember not to add water or cover the turkey.
  • Roast the turkey uncovered for 3 to 3 1/2 hours until golden. While the turkey is roasting, prepare the Giblet Stock for the gravy. After about 2 hours of roasting, loosely tent the turkey with aluminum foil.
  • About 40 minutes before the turkey is done, bring the jelly and mustard to a boil in a medium saucepan, then reduce the heat and simmer for 1 minute until the jelly is melted. Set aside until the turkey is almost done. Brush the turkey generously with the apple glaze during the last 30 minutes of roasting, remembering to baste frequently.
  • The turkey is cooked perfectly when the thermometer registers 180° and the juices run clear when you cut into the center of the thigh. The drumstick should move freely when lifted or twisted. If you're not using a meat thermometer, start checking for doneness after approximately 2 hours and 30 minutes. Once cooked, transfer the turkey to a warm platter, cover with foil to keep warm, and allow it to rest for about 15 minutes before carving for best results.
  • Prepare a delicious Apple Cider Gravy to accompany the turkey. Store any leftover turkey and gravy separately in the refrigerator.
  • For the Giblet Stock: Combine all ingredients in a 3-quart saucepan and cover with water. Bring to a boil, then lower heat and simmer for 1 hour. Strain the stock, removing giblets, neck, and onion. Refrigerate until ready to use for gravy. For the Apple Cider Gravy: Pour drippings from roasting pan into a 4-cup measuring cup, leaving the brown bits in the pan. Mix in enough Giblet Stock to reach 3 cups, then pour into a 3-quart saucepan. Heat the roasting pan with apple cider over medium heat, stirring constantly to release browned bits. Combine the cider mixture with the liquid in the saucepan. Bring to a boil over medium-high heat. In a small bowl, whisk together flour and water until smooth. Gradually add the flour mixture to the boiling liquid, stirring constantly for 1 minute. Season with salt and pepper.

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