| ROAST TURKEY with APPLE CIDER MUSTARD GRAVY SERVES: 10 to 12 For the Brine:
6 quarts water
3/4 cup granulated sugar
3/4 cup kosher salt
24 whole black peppercorns
1 orange, quartered
4 bay leaves
4 sprigs fresh rosemary
1 - 14 to 16-pound First Street Deli Young Turkey, neck and giblets removed To fill the cavity, if you choose not to cook your stuffing inside the turkey:
1 onion, peeled and quartered
1 orange, quartered
1 head of garlic, unpeeled and cut in half
3 fresh thyme sprigs
3 fresh sage sprigs For the Turkey: 1 stick unsalted butter, at room temperature
3 tablespoons Chef Jamie’s Chicken & Turkey Spice Rub OR 1 tablespoon dried sage, 1 tablespoon dried thyme and 1 tablespoon dried rosemary
2 tablespoons maple syrup
Juice of 1 orange
1 cup orange juice
1 tablespoon Dijon mustard
3 cups low-sodium chicken broth For the Gravy: 1/2 cup yellow onion, minced
3 tablespoons all-purpose flour
1 large red apple, peeled, cored and cut into 1/4-inch cubes
3/4 cup apple cider
1 tablespoon Dijon mustard
1/4 teaspoon dried sage
kosher salt & freshly ground pepper, to taste Directions: - For the brine, line an extra-large stock pot or bucket with a large-heavy plastic bag (a 30-gallon trash bag works great!).
- Combine the water, sugar, salt, peppercorns, orange pieces, bay leaves and rosemary sprigs. Stir the mixture to dissolve the salt and sugar.
- Rinse the turkey and remove the neck and giblets from the cavity.
- Place the turkey in the brine and refrigerate for at least 8 hours, or overnight, and up to 24 hours.
- To roast the turkey, remove the turkey from brine and drain well. Pat the turkey dry inside and out and place the turkey on a rack set in a large roasting pan.
- If you choose not to stuff your turkey with stuffing, fill the cavity with the onion, orange, garlic, thyme and sage.
- In the bowl of the food processor combine the soft butter, Chicken & Turkey Spice Rub, maple syrup and juice and zest from the orange and blend well to form a paste. Smear the butter mixture all over the outside of the turkey.
- Tuck the wing tips under and tie the legs together loosely to hold the shape.
- Preheat the oven to 425°F.
- Combine the 1 cup of orange juice and Dijon mustard in a small bowl, then pour the mixture into the roasting pan around the turkey.
- Place the turkey in the oven and roast for 30 minutes. Reduce the oven temperature to 350°F, add 2 cups of chicken broth to the bottom of the roasting pan and baste the turkey. Roast the turkey for 45 minutes more.
- Add the remaining 1 cup of broth to the roasting pan and baste the turkey with the pan juices.
- Cover the turkey loosely with foil and continue to roast, basting once an hour, until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 180°F, approximately 2 hours longer if unstuffed and 2 hours 30 minutes longer if stuffed.
- Transfer the turkey to a platter and let stand 30 minutes before carving.
- For the gravy, strain the pan juices into an 8-cup measuring cup. Spoon off the fat, reserving 2 tablespoons and place it back in the roasting pan.
- Heat the reserved fat, add the onion and sauté 5 minutes or until tender. Add the flour and stir until golden, about 5 minutes more. Add 2 cups of the degreased pan juices and scrape any brown on the bottom of the pan. Bring the mixture to a boil, whisking to dissolve the flour.
- Add in the apple, cider and Dijon and whisk to combine.
- Bring the gravy to a boil, reduce the heat to medium and simmer until the gravy thickens, whisking occasionally, about 10 minutes. Season the gravy with salt and pepper and stir in the chopped sage. Serve the gravy with the turkey.
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