Cider-Glazed Turkey With Lager Gravy Recipe

4 from 1 ratings

Here’s an easy turkey recipe packed with flavor. You can start the lager gravy after you throw the bird in the oven, and the gravy should be done around the same time as the turkey. No fuss.

Servings

servings

Ingredients

one 12-13 pound turkey
4 -5 tablespoons olive oil
salt and pepper, to taste
1 head garlic, opened and halved
1 jalapeño, halved
1 granny smith apple, quartered
12 sage leaves
1 stick butter
1/2 cup cider
reserved turkey bones, giblets, and wings
salt and pepper, to taste
2 tablespoon vegetable oil
1/3 cup all-purpose flour
1/2 cup apple cider
one 12-ounce lager
3 cup water
1 bay leaf

Directions

Break down the turkey into breast, thigh, drumstick, and wing portions. Reserve the wings, backbone, and giblets. (You can have the butcher do this.)
Preheat the oven to 400 degrees.
Place the breasts, thighs, and drumsticks in a roasting pan and drizzle with the extra-virgin olive oil. Season with salt and pepper, to taste. Add the garlic, jalapeño, apple, and half of the sage leaves. Place in the oven and cook for 30 minutes.
In a small saucepan, heat the butter with the remaining sage leaves and cider. After 30 minutes, rotate the roasting pan and begin glazing the turkey with the butter mixture, every 20 minutes or so.
Allow the turkey to cook until browned and an instant-read thermometer inserted into the thickest part without touching the bone registers 165 degrees, about 1 ½ hours.
Season the reserved backbone, giblets, and wings with salt and pepper, to taste. Heat the oil in a sauté pan over medium heat. Add the seasoned turkey pieces (except for the liver). Sear them for about 5 minutes per side, and remove from the pan.
Stir in the flour to make a paste and gradually whisk in the cider and lager. At this point, you can return the turkey parts to the pan or discard them. Add the water and bay leaf and bring to a boil, stirring occasionally, until thick. Reduce heat to low and simmer for 30-60 minutes, depending on desired thickness (can be simmered up to 1 ½ hours). Remove the bay leaf and turkey parts.
Purée the gravy, and strain if necessary.