Apple-Bourbon Turkey and Gravy
1. Stir together apple cider and next 2 ingredients until sugar dissolves.
2. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey in a large roasting pan. Dip cheesecloth in apple cider mixture. Wring dry. Cover turkey with cheesecloth; pour apple cider mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with apple marinade.
3. Preheat oven to 325°. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade. Sprinkle cavity with desired amount of salt; rub into cavity. Sprinkle salt, freshly ground pepper and sage on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under.
4. Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan. Place turkey, breast side up, on celery mixture. Pour reserved marinade over turkey in pan.
5. Bake at 325° for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting every 30 minutes with pan juices. Shield with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.
6. Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids.
7. Melt butter in a saucepan over medium heat; whisk in flour and cook, whisking constantly (1 to 2 minutes or until smooth). Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally (5 minutes or until gravy thickens). Add up to ½ cup chicken broth for desired consistency. Stir in salt and freshly ground pepper to taste. Serve turkey with warm gravy.
Cornbread Dressing with Apples, Pecans and Sage
1. Preheat oven to 400°F.
2. Heat large skillet over medium heat. Add olive oil and onions, cooking over low heat until onions caramelize (about 15 minutes). Add garlic, sage, and thyme and cook an additional three minutes. (Season with salt and pepper to taste.) Transfer onions to a bowl. Add apple and pecans to skillet, and sauté over medium heat until apples soften (about 5 minutes). Set aside.
3. In a large mixing bowl, whisk together egg, half and half, and chicken stock. Add the cornbread, caramelized onions, apples and pecans, bacon and parsley. Mix well and transfer to a 3-quart (9” x 13”) baking dish.
4. Bake covered 30 minutes. Uncover and continue baking 5-10 minutes or until golden brown and puffed.
Apple Cider Brined Turkey
1. To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
2. Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters.
3. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
4. Preheat oven to 500º.
5. Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string.
6. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and ¼ teaspoon salt. Bake at 500º for 30 minutes.
7. Reduce oven temperature to 350º.
8. Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and ¼ teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.)
9. Remove turkey from oven; let stand 20 minutes before carving. Reserve pan drippings for Apple-Herb Gravy. Discard skin before serving; serve with gravy.
1. Strain turkey drippings into large clear measuring cup. Skim off fat, reserving 3 tablespoons.
2. Whisk reserved fat and flour over medium-low heat until combined. Increase heat to medium and add remaining drippings. Whisk until combined and cook for three minutes.
3. Add apple brandy and cook for one minute to burn alcohol; then add apple cider. Bring to a simmer and stir until thickened.
4. Season with salt and pepper and serve with Apple-Brined Turkey.
Apple Cider Brined and GlazedTurkey
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
1. Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
2. Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil.
3. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer.
4. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
Pour pan juices into large measuring cup. Spoon off fat, reserving 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add apple brandy and cream. Boil until gravy thickens slightly, whisking often (about 4 minutes). Season with salt and pepper. Strain into gravy boat. Serve with turkey.
Herb and Apple Stuffing Bread Pudding
1. Preheat oven to 350°. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.
2. While bread toasts, heat butter in 12-inch skillet on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally.
3. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally.
4. Stir in sherry, rosemary, 4 teaspoons salt, and 1½ teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
5. In very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable/apple mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak up liquid.
6. Stir mixture well; transfer to 2 1/2- to 3-quart (13” by 9”) baking dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
7. Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.
Rosemary Mashed Sweet Potatoes with Shallots
1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain.
3. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended.
4. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.