How to make it

  • For turkey:
  • Preheat oven to 325F. Remove neck and bag of giblets from turkey. Discard or use for stock. Rinse turkey inside and out under cold running water. Pat dry with paper towels. Place breast side down in a roasting pan.
  • Stuff neck cavity with enough Roasted Triple-Onion Stuffing to just fill. Lightly pack but do not overstuff, as stuffing expands as it cooks. Bring neck skin up over back. Sew shut or fasten with skewers. Turn bird breast side up to stuff body cavity. Add enough stuffing to completely fill cavity. (If you have leftover stuffing, see Extra stuffing, below.) Sew shut or fasten with skewers. Or tuck legs under skin flap, if there is one. Then cover stuffing with a piece of foil so that basting juices won't make it soggy. Tuck wing tips under bird.
  • Pat turkey dry with paper towels again. In a small bowl, stir butter with thyme, then smear all over turkey. Pour apple cider into pan (not over bird). Tent turkey with 2 large pieces of foil, sealing tightly to pan edges. Roast in center of preheated oven 2 hours. Then remove foil and baste turkey with pan juices. Continue to roast, uncovered and basting occasionally, until drumstick moves easily at joint and a meat thermometer inserted into thigh reads 180F . This will take 2 to 4 more hours, depending on size of bird. Baste often. If turkey is browning too much in one area, cover just that area with foil. Remove turkey to a cutting board. Loosely cover with foil and let stand at least 15 minutes before carving.
  • While turkey is standing, make gravy. Skim off and discard any fat from top of pan juices. Melt butter in a large saucepan set over medium heat. Stir in flour to form a thick paste. Stir constantly until bubbly, 2 to 3 minutes. Slowly whisk in pan juices, a little at a time, making sure mixture is very smooth before adding more. This helps to prevent lumps. Stir in chicken broth, brandy and a pinch of thyme. Bring to a boil, then reduce heat to low and simmer, stirring often, until gravy is as thick as you like, 10 to 15 minutes.
  • For Stuffing:
  • Preheat oven to 350F . Leave crusts on bread, if you wish. Slice bread into small cubes no larger than 1/2 inch . They should measure 12 to 14 cups . Spread out on 2 large baking sheets. Bake in preheated oven, stirring occasionally, until lightly toasted, about 15 minutes.
  • Meanwhile, coarsely chop shallots and red onion. Place in a medium-size bowl. Add garlic. Drizzle with oil and sprinkle with salt and pepper. Mix well. Once bread is toasted, turn into a very large bowl or 2 bowls. Increase temperature to 400F. Spread shallots, onion and garlic on one of the warm baking sheets. Roast in center of oven until soft and fragrant, 20 to 25 minutes.
  • Meanwhile, thinly slice green onions. Chop celery. Peel apple only if you wish. Cut into quarters, slice out and discard core, then coarsely chop. Melt butter. When onions are done, remove garlic from pan. Discard skins. Then, using a fork, mash garlic. Add cooked onions, garlic, green onions, celery and apple to bread. Drizzle with butter. Sprinkle with poultry seasoning and celery salt. Mix well. Stuffing will keep well, covered and refrigerated, up to 2 days or freeze up to 1 week. Bring to room temperature. Stuff Cider-Glazed Turkey (also in the Recipe File) just before roasting.
  • Taste test
  • To check stuffing flavor, microwave a small ball of it on medium until warm. Taste, then stir in more poultry seasoning, if needed.

Reviews & Comments 2

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  • gourmetana 3 years ago
    Great recipe!
    Was this review helpful? Yes Flag
  • elgourmand 3 years ago
    There really is nothing quite like a well prepared turkey. This will be delicious. Thanks. RJ
    Was this review helpful? Yes Flag

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