Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Budget Recipes
Comfort Food
Flavours of Fall
Eat local
For Kids
Freezer Recipes
Healthy
Homemade Recipes
Lunch
Sheet Pan Recipes
Slow Cooker Recipes
Snacks
Sous Vide
The Best
Thanksgiving
Vegan
Vegetarian
Weekday Recipes
Winter Cottage Entertaining
World Cuisine
Zero Waste
View All Categories
Read
Watch
Roasted Turkey with Apple Juice Sauce
(22)
Rate this recipe
Preparation
35 min
Cooking
2 h 30 min
Marinating
3 days
Makes
8 to 10 servings
Nut-free
Egg-free
Categories
Ingredients
Seasoning Salt
7 teaspoons (35 ml) salt
1/4 teaspoon (1 ml) ground cinnamon
3 cloves garlic, finely chopped
Turkey
1 turkey, about 16 lbs (7 kg)
1/3 cup (75 ml) unsalted butter, softened
3 cups (750 ml) apple juice
1 cup (250 ml) chicken broth
1 cup (250 ml) Marsala wine (port or white wine)
2 tablespoons (30 ml) unbleached all-purpose flour
1 tablespoon (15 ml) honey or maple syrup
Preparation
Seasoning Salt
In a bowl, combine salt and cinnamon. Set aside.
Turkey
On a work surface, place turkey, breast side up. With your fingertips, separate skin from breast and thigh meat, being careful not to tear skin.
Place turkey, breast side up, in a roasting pan. Season the inside of the turkey with 15 ml (1 tablespoon) of seasoning salt. Rub remaining salt under skin, with an emphasis on breast and thighs. Cover with plastic wrap and refrigerate for three days.
With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
In a large roasting pan with a wire rack, place turkey, breast side up. Blot turkey skin with paper towels and brush with 60 ml (¼ cup) of butter.
Pour half of the apple juice, broth and Marsala at the bottom of the pan. Roast for 30 minutes. Reduce oven temperature to 170 °C (325 °F) and continue cooking for about 1 hour and 30 minutes or until a meat thermometer inserted into the thigh without touching bone reads 82 °C (180 °F). Add broth, if needed. Place turkey on a serving dish and let rest for about 30 minutes, without covering with foil.
Deglaze pan with remaining apple juice (375 ml/1 ½ cups) and skim most fat with a large spoon. Set aside in a bowl.
In a saucepan, melt remaining butter (15 ml/1 tablespoon). Add flour and cook while stirring until mixture begins to brown, about 2 minutes. Add cooking juices and honey and bring to a boil, stirring with a whisk. Simmer for about 5 minutes, until sauce thickens. Adjust seasoning.
Slice turkey and serve with sauce and
Old-fashioned Apple and Sausage Stuffing
.
Personal Note