Tarragon and Apple Glazed Turkey Recipe
Recipe by Chef Adrian Yots, Thyme on Section
SERVES 10
Ingredients
1 18-pound turkey, giblet packet removed
4 tablespoons extra virgin olive oil
salt and pepper, to taste
2 large yellow onions
1 small bunch celery
3 Granny Smith apples
8 cloves garlic
1 bunch rosemary
1 bunch fresh tarragon (dried may be substituted)
peel of 1 orange
3 cups white wine
Apple Tarragon Glaze (see below)
Directions
1. Preheat oven to 350 degrees. Thoroughly rinse the turkey and pat dry. Brush turkey, inside and out, with extra virgin olive oil. Season liberally with salt and pepper. Set aside.
2. Roughly slice onions, celery and apples. Place half the mixture in the bottom of a roasting pan and the other half inside the cavity of the turkey. Divide garlic cloves, 6 sprigs of rosemary and 6 sprigs of tarragon between the roasting pan and the inside of the turkey. Add the orange peel to the cavity of the turkey, and place the turkey in the roasting pan on top of the vegetable mixture.
3. Add enough white wine to cover the bottom of the roasting pan, about 3 cups. Carefully cover the turkey with aluminum foil, tenting so it does not touch the skin. (Two sheets of foil, overlapped on the edges and crimped, may be required.)
4. Place turkey in the oven and cook for 3 1/2 to 4 hours until an internal temperature of 165 degrees is achieved. During the last 15 minutes, remove foil and apply the Apple Tarragon Glaze, repeatedly brushing the turkey. Cook until a deep golden brown color is achieved. Watch carefully as the sugar in the glaze will color the turkey quickly.
5. Remove turkey from oven and allow to rest at room temperature for 10 minutes before carving. Meanwhile, strain off the pan drippings and use for optional gravy.
Apple Tarragon Glaze
YIELDS 1 1/2 CUPS
Ingredients
1 12-ounce jar apple jelly
1 tablespoon dried tarragon
2 tablespoons fresh chopped tarragon
2 tablespoons brandy (optional)
Directions
Combine all the ingredients in a saucepan and melt over low heat. Hold at room temperature until ready to baste turkey.
