Apple-Shallot Roasted Turkey Recipe


Nutrition

Cal/Serving: 805
Daily Value: 40%
Servings: 12

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
Fat39g60%
Saturated11g53%
Trans0g0%
Carbs14g5%
Fiber3g14%
Sugars6g0%
Protein94g189%
Cholesterol308mg103%
Sodium499mg21%
Calcium142mg14%
Magnesium127mg32%
Potassium1455mg42%
Iron8mg46%
Zinc10mg69%
Phosphorus847mg121%
Vitamin A337IU7%
Vitamin C9mg15%
Thiamin (B1)0mg22%
Riboflavin (B2)1mg42%
Niacin (B3)19mg94%
Vitamin B62mg107%
Folic Acid (B9)66µg16%
Vitamin B122µg30%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K81µg101%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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Apple-Shallot Roasted Turkey
BetterEats.com

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.

2
Ratings2

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
  • 3 sprigs parsley
  • 3 sprigs sage
  • 3 sprigs thyme
  • 1 1/2 pounds shallots, peeled and halved lengthwise
  • 1 medium-sized tart apple, quartered
  • 3 cups water, plus more as needed

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.

Recipe Details

Servings: 12
Total time: 3 hours
Cuisine: American

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