Apple-Shallot Roasted Turkey

Apple-Shallot Roasted Turkey
BetterEats.com

Ingredients

  • 12 Pounds  turkey
  • 2 Tablespoons  canola oil
  • 2 Tablespoons  parsley, chopped
  • 1 Tablespoon  sage, chopped
  • 1 Tablespoon  thyme, chopped
  • 1 Teaspoon  kosher salt
  • 1 Teaspoon  ground black pepper
  • sprigs parsley
  • sprigs sage
  • sprigs thyme
  • 1 1/2 Pound  shallots, peeled and halved lengthwise
  • medium-sized tart apple, quartered
  • 3 Cups  water, plus more as needed

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.

Directions

Position a rack in the lower third of the oven and preheat to 475 degrees.

Remove the giblets and neck from the turkey cavities and reserve for making stock. Place the turkey, breast side up, on a rack in a large roasting pan and pat dry with paper towels.

Combine the oil, chopped parsley, chopped sage, chopped 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 the 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 the water to the pan. 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 the 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, 1-1 ¾ more hours. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

Transfer the turkey to a serving platter, reserve the pan juices and shallots, and tent with foil. Let the turkey rest for 20 minutes. Remove the string and carve.

Nutrition

Calories per serving:

720 calories

Dietary restrictions:

High Protein, Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

36%

Servings:

12
  • Fat 28g 43%
  • Carbs 13g 4%
  • Saturated 7g 34%
  • Fiber 2g 10%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 10g
  • Polyunsaturated 7g
  • Protein 100g 199%
  • Cholesterol 327mg 109%
  • Sodium 712mg 30%
  • Calcium 83mg 8%
  • Magnesium 130mg 32%
  • Potassium 1,238mg 35%
  • Iron 5mg 27%
  • Zinc 8mg 56%
  • Phosphorus 868mg 124%
  • Vitamin A 85µg 9%
  • Vitamin C 8mg 14%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 1mg 51%
  • Niacin (B3) 35mg 174%
  • Vitamin B6 3mg 146%
  • Folic Acid (B9) 54µg 14%
  • Vitamin B12 6µg 92%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 24µg 30%
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