Apple-Shallot Roasted Turkey

Staff Writer
Apple-Shallot Roasted Turkey
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.

Ready in
3 h
12
Servings
729
Calories Per Serving
Deliver Ingredients

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 Pound 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.

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.

Nutritional Facts

Total Fat
28g
44%
Sugar
6g
N/A
Saturated Fat
7g
35%
Cholesterol
327mg
100%
Protein
100g
100%
Carbs
14g
5%
Vitamin A
93µg
10%
Vitamin B12
6µg
92%
Vitamin B6
3mg
100%
Vitamin C
9mg
15%
Vitamin D
1µg
N/A
Vitamin E
1mg
5%
Vitamin K
63µg
79%
Calcium
125mg
13%
Fiber
4g
14%
Folate (food)
61µg
N/A
Folate equivalent (total)
60µg
15%
Iron
6mg
31%
Magnesium
141mg
35%
Monounsaturated
10g
N/A
Niacin (B3)
35mg
100%
Phosphorus
870mg
100%
Polyunsaturated
7g
N/A
Potassium
1267mg
36%
Riboflavin (B2)
0.9mg
51.2%
Sodium
675mg
28%
Thiamin (B1)
0.3mg
18.4%
Trans
0.3g
N/A
Zinc
8mg
56%

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