Photo: Claudio Schwarz
Cider Bourbon-Glazed Roast Turkey with Shallot Gravy
11 ingredients
openrecipes
To enhance the flavor, this turkey is first brined in a seasoned saltwater liquid, then the bird is brushed with cider bourbon roasting glaze during the last 30 minutes of cooking. Serve with shallot gravy alongside.
Estimated Nutrition (whole recipe, rough)
990
Calories
75g
Protein
24g
Fat
108g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Turkey | 100g cooked | 189 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 jar (1 lb. 2.2 oz.) turkey brine
- 1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
- 1 jar (10 oz.) cider bourbon roasting glaze
- 3 Tbs. unsalted butter
- 2 shallots, finely diced
- 1 tsp. finely chopped fresh thyme
- 3 Tbs. all-purpose flour
- 2 cups turkey stock, lightly salted, or low-sodium chicken broth
- 1 Tbs. chicken demi-glace
- 2 Tbs. dry sherry
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes