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:

805 calories

Dietary restrictions:

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

Daily value:

40%

Servings:

12
  • Fat 470g 723%
  • Carbs 164g 55%
  • Saturated 128g 638%
  • Fiber 42g 167%
  • Trans 0g
  • Sugars 73g
  • Protein 1,134g 2,267%
  • Cholesterol 3,701mg 1,234%
  • Sodium 5,988mg 250%
  • Calcium 1,706mg 171%
  • Magnesium 1,523mg 381%
  • Potassium 17,464mg 499%
  • Iron 98mg 546%
  • Zinc 125mg 830%
  • Phosphorus 10,170mg 1,453%
  • Vitamin A 4,040IU 81%
  • Vitamin C 110mg 183%
  • Thiamin (B1) 4mg 263%
  • Riboflavin (B2) 9mg 501%
  • Niacin (B3) 226mg 1,129%
  • Vitamin B6 26mg 1,281%
  • Folic Acid (B9) 786µg 197%
  • Vitamin B12 22µg 363%
  • Vitamin D 5µg 1%
  • Vitamin E 27mg 135%
  • Vitamin K 974µg 1,217%
  • Fatty acids, total monounsaturated 176g
  • Fatty acids, total polyunsaturated 117g
See detailed nutritional info Have a question about nutritional data? Let us know.

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