Cider-Glazed Roasted Turkey with Apple Brandy Gravy
This show-stopping roasted turkey features a fragrant apple cider glaze that creates beautifully caramelized skin while keeping the meat incredibly moist. The cavity is stuffed with aromatic apples, onion, citrus, and fresh herbs that infuse the bird with subtle fall flavors. What sets this version apart is the apple brandy gravy made from the flavorful pan drippings, enhanced with cider and maple syrup for a perfect balance of sweet and savory. Ideal for Thanksgiving or any special autumn gathering where you want to impress with both flavor and presentation.
Ingredients
- 1 18-pound room temperature fresh free-range turkey
- ¼ cup softened butter, mixed with 1/2 tsp sea salt and 1-2 cloves minced garlicgood quality olive oil1:1dairy-freedairy-free
for dairy-free option
- 1 Granny Smith or Golden Delicious apples
- 1 large onion, peeled and quartered
- 1 lemon or orange, halved
- 1 cinnamon stick
- 2 sprigs fresh rosemary
- 4 fresh sage leaves
- ½ teaspoon sea salt
- 1 cup apple cider
- 4 tablespoons cultured buttervegan butter1:1dairy-freedairy-free
for dairy-free basting
- 3 tablespoons apple brandy, or more to tasteadditional apple cider1:1alcohol-free
reduces alcohol content
- 2 tablespoons Grade B maple syrup, preferably organichoney1:1honey-sweetened
different flavor profile
- 1 teaspoon ground cinnamon
- 3 cups gluten-free turkey or chicken broth, preferably organic
- 2 tablespoons apple brandy, or more to tasteadditional apple cider1:1alcohol-free
reduces alcohol content
- ¼ cup apple cider
- 3 tablespoons cornstarch
- sea salt and pepper, to taste
Instructions
- 1
Pat turkey dry inside and out and air-dry on counter for at least 1 1/2 hours to bring to room temperature
- 2
Set oven rack to lowest position and preheat oven to 450°F
- 3
Place turkey on roasting rack in large pan and gently loosen breast skin
- 4
Rub softened butter mixture under and over skin, taking care not to tear
- 5
Season bird generously with sea salt and freshly cracked pepper
- 6
Mix apples, onion, citrus halves, cinnamon stick, rosemary, sage, and salt in bowl
- 7
Fill turkey cavity with mixture, tuck wings under, and tie legs with kitchen twine
- 8
Insert oven-safe thermometer in thickest part of thigh away from bone
- 9
Roast turkey for 30 minutes at 450°F
- 10
Mix apple cider, butter, brandy, maple syrup, cinnamon, and salt in saucepan
- 11
Bring basting mixture to gentle boil for 2 minutes, then remove from heat
- 12
Lower oven temperature to 350°F after 30 minutes of roasting
- 13
Baste turkey with hot basting mixture and pour 1 cup liquid into pan bottom
- 14
Baste every 30 minutes with basting liquid and pan juices
- 15
Turn turkey halfway through cooking for even browning
- 16
Tent with foil if browning too quickly, removing during basting
- 17
Remove turkey when thigh reaches 155-160°F and rest on cutting board covered with foil for 30 minutes
- 18
Warm turkey or chicken broth in medium saucepan
- 19
Deglaze roasting pan with apple brandy over medium heat across 2 burners
- 20
Pour pan juices into fat separator and let fat rise to top
- 21
Pour defatted pan juices into warm broth mixture
- 22
Whisk apple cider and cornstarch until smooth in small bowl
- 23
Pour cornstarch mixture into broth while whisking constantly in figure-8 motion
- 24
Season gravy with salt and pepper to taste and strain before serving
Tips
Use a fat separator for the gravy to easily remove excess fat from pan drippings, or let juices settle and spoon off the fat that rises to the top.
Add liquid to the roasting pan bottom after the first basting to prevent the sugary glaze from burning while creating steam to keep the breast meat moist.
Turn the turkey halfway through cooking to ensure even browning since most ovens have hot spots that can cause uneven cooking.
Good to Know
Refrigerate leftover turkey for up to 4 days. Store gravy separately for up to 3 days.
Turkey can be seasoned and stuffed up to 1 day ahead. Gravy base can be made from drippings and frozen for up to 3 months.
Carve turkey and serve immediately with warm apple brandy gravy alongside traditional sides.
Common Mistakes
Don't skip the air-drying step to avoid soggy skin that won't crisp properly during roasting.
Avoid over-basting to prevent washing away the glaze and creating steam that prevents browning.
Don't let the thermometer touch bone to avoid inaccurate temperature readings that could lead to overcooking.
Substitutions
Dairy-Free Swaps
for dairy-free option
General Alternatives
reduces alcohol content
FAQ
Can I make this turkey without alcohol?
Yes, substitute additional apple cider for the brandy in both the basting mixture and gravy for an alcohol-free version with similar apple flavor.
What if my turkey is browning too quickly?
Tent the over-browned areas loosely with foil, removing it during basting, then replacing to prevent burning while allowing continued cooking.
How long will the leftover turkey keep?
Properly stored leftover turkey will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.