no thanksgiving is complete without the guest of honor
recipe by chef andre
1 (12 -14lb) turkey
remove neck and giblets and reserve for making stock
20 (2- inch) Lady apples (2 lb.)
1 stick unsalted butter, melted
Preheat oven to 425° F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Place an apple in neck and fold neck skin under body. Add dressing to body cavity and tie drumsticks together with kitchen string and secure wings to body with small skewers. Put turkey on a rack set in a large flameproof roasting pan. Roast turkey for 30 minutes.
While turkey is roasting, toss apples with 2 tbsp. of melted butter. Reduce temperature to 350°F. Brush remaining melted butter over turkey and roast 30 minutes more. Baste turkey after 30 minutes and return to oven for an additional 30 minutes.
Baste turkey and add apples to roasting pan. Roast another 1-1½ hours, or until a thermometer inserted into the fleshy part of a thigh registers 180 degrees. Transfer turkey and apples to a heated platter, leaving juices in pan. Remove skewers and discard string. Let turkey stand at least 30 minutes.
Pan juices from roast turkey about 4 cups turkey giblet stock
1 cup apple cider
2 tbsp. cider vinegar
¼ tsp. ground sage
¼ cup flour
For Giblet/Neck Stock:
2 tbsp. butter
Neck and giblets from turkey
1 celery rib, chopped
1 onion, quartered
3 cans chicken broth
1 bay leaf
salt and pepper
Heat butter in a 3-quart saucepan over medium-high heat until hot; then brown neck and giblets. Add remaining ingredients and simmer until reduces to about 4 cups, 45 minutes to an hour. Pour stock through a fine sieve into a bowl. Skim off and discard and fat.
To make gravy:
Skim fat from pan juices and reserve ¼ cup fat. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4½ cups. Set pan over moderately high heat and add 1 cup of stock mixture and deglaze by boiling and stirring, scraping up brown bits. Add remaining 3½ cups stock mixture, cider, and vinegar and bring to a simmer. Transfer to glass measure.
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over medium-low heat, whisking, 3 minutes. Add hot stock mixture in a fast steam, whisking occasionally, until thickened, about 10 minutes. Season with salt and pepper and pour gravy through a fine sieve into a gravy boat.