Apple-Shallot Roasted Turkey

Apple-Shallot Roasted Turkey
Staff Writer
Apple-Shallot Roasted Turkey

BetterEats.com

Apple-Shallot Roasted Turkey

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.

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

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.

Nutritional Facts

Total Fat
76g
100%
Saturated Fat
24g
100%
Cholesterol
431mg
100%
Carbohydrate, by difference
19g
15%
Protein
62g
100%
Vitamin A, RAE
88µg
13%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
701mg
70%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
56µg
14%
Iron, Fe
10mg
56%
Magnesium, Mg
75mg
23%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
566mg
81%
Riboflavin
1mg
91%
Selenium, Se
123µg
100%
Sodium, Na
254mg
17%
Water
404g
15%
Zinc, Zn
14mg
100%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.