Apple-Shallot Roasted Turkey

Apple-Shallot Roasted Turkey

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
12 45 min 3 hr 30 min

Directions

Ingredients

  • 1 10- to 12-pound turkey
  • 2 tablespoon canola oil
  • 2 tablespoon chopped fresh parsley, plus 3 sprigs
  • 1 tablespoon chopped fresh sage, plus 3 sprigs
  • 1 tablespoon chopped fresh thyme, plus 3 sprigs
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 1/2 pounds shallots, peeled and halved lengthwise, divided
  • 1 tart green apple, quartered
  • 3 cups water, plus more as needed

Cooking Instruction

Step 1

Position rack in lower third of oven; preheat to 475°F.

Step 2

Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.

Step 3

Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.

Step 4

Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

Step 5

Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.


Nutrition

  • Serving: Per serving
  • Calories: 155
  • Carbohydrates: 0g
  • Fat: 5g
  • Protein: 25g
  • Dietary Fiber: 0g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 63mg
  • Potassium: 258mg
  • Sodium: 115mg
  • Exchanges: 3 1/2 very lean meat
  • Carbohydrate Servings: 0

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