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Cider Braised Turkey

Dry turkey is for the birds. For a truly moist turkey, turn to braising. (warning, the accompanying photo is of a chicken, which works, too, but this recipe is for turkey)

Cristina Cider Braised Turkey
  • 1 whole turkey
  • salt and pepper
  • 8 apples, sliced
  • 1 onion, quartered
  • 13 sage leaves
  • 1 head of garlic, halved
  • 1 tablespoon canola or grapeseed oil
  • 1 tablespoon butter
  • 4 shallots, minced
  • 2 cups hard apple cider
  • 2 cups chicken stock
  • 3 whole bay leaves

Fire up

Preheat your oven to 400F

Prep your turkey

Make sure to remove any gizzards that were stored within the cavities. Then pat dry and season inside and outside with salt and pepper. Rub salt and pepper under the skin as well, right onto the meat. Stuff the breast cavity with 2 chopped apples, 1 chopped onion, a halved head of garlic, and a few leaves of sage. Tie the legs together with kitchen twine.

Sear your turkey

In a large Dutch oven (large enough to fit your bird), heat the oil and butter over medium heat. Add your turkey and sear, turning frequently, until you brown as much of the skin as you can cover. Set the turkey aside.

Make your bed

Add 3-4 shallots, minced, to the oil in the Dutch oven, then remaining garlic and apples, and saute about 4 minutes.

Lay in it

Place the turkey on the bed of apples, breast side down. Add chicken stock, cider, sage and bay leaves, and bring to a boil. Remove the Dutch oven fom heat, cover the top with aluminum foil, place the lid on tighly, and place on the middle rack of the oven.

Bring on the heat

Cook for about 10 minutes per pound. Then remove the Dutch oven from the oven and flip turkey so the breast is up. Place back into oven with aluminum foil and Dutch oven lid back in place as before. Cook for another 10 minutes per pound.

Keep it coming

Remove lid and aluminum foil from Dutch oven, and cook for another 15 minutes. Check interior temperature of the turkey to determine whether or not it's done. Meat thermometer should read 165F.

Rest up and Enjoy

Remove from oven and place turkey onto a platter. Let it rest for 15 minutes. Meanwhile, mash apples with a fork and simmer for 5 to 10 minutes until reduced into a thick chutney-style sauce. Serve with turkey, and enjoy!

8

Cider Braised Turkey

Cider Braised Turkey

Dry turkey is for the birds. For a truly moist turkey, turn to braising. (warning, the accompanying photo is of a chicken, which works, too, but this recipe is for turkey)

Preparation

Serves

Calories

1047 per serving

Equipment

Ingredients

  • 1 whole turkey
  • salt and pepper
  • 8 apples, sliced
  • 1 onion, quartered
  • 13 sage leaves
  • 1 head of garlic, halved
  • 1 tablespoon canola or grapeseed oil
  • 1 tablespoon butter
  • 4 shallots, minced
  • 2 cups hard apple cider
  • 2 cups chicken stock
  • 3 whole bay leaves
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Fire up

Preheat your oven to 400F

Prep your turkey

Make sure to remove any gizzards that were stored within the cavities. Then pat dry and season inside and outside with salt and pepper. Rub salt and pepper under the skin as well, right onto the meat. Stuff the breast cavity with 2 chopped apples, 1 chopped onion, a halved head of garlic, and a few leaves of sage. Tie the legs together with kitchen twine.

Sear your turkey

In a large Dutch oven (large enough to fit your bird), heat the oil and butter over medium heat. Add your turkey and sear, turning frequently, until you brown as much of the skin as you can cover. Set the turkey aside.

Make your bed

Add 3-4 shallots, minced, to the oil in the Dutch oven, then remaining garlic and apples, and saute about 4 minutes.

Lay in it

Place the turkey on the bed of apples, breast side down. Add chicken stock, cider, sage and bay leaves, and bring to a boil. Remove the Dutch oven fom heat, cover the top with aluminum foil, place the lid on tighly, and place on the middle rack of the oven.

Bring on the heat

Cook for about 10 minutes per pound. Then remove the Dutch oven from the oven and flip turkey so the breast is up. Place back into oven with aluminum foil and Dutch oven lid back in place as before. Cook for another 10 minutes per pound.

Keep it coming

Remove lid and aluminum foil from Dutch oven, and cook for another 15 minutes. Check interior temperature of the turkey to determine whether or not it's done. Meat thermometer should read 165F.

Rest up and Enjoy

Remove from oven and place turkey onto a platter. Let it rest for 15 minutes. Meanwhile, mash apples with a fork and simmer for 5 to 10 minutes until reduced into a thick chutney-style sauce. Serve with turkey, and enjoy!

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