Apple and Herb Infused Roast Turkey
By
Tammy Brownlow
@DoughmesticGoddess
14
This is my holiday roast turkey. It is so flavorful and moist. My family loves the infusion of fruit, and herb flavor. I know it's a little unconventional to use chicken broth, but I think it enhances the flavor without taking away the natural flavor of the turkey. I know there are a lot of steps, but even if you are a beginner with roasting turkey, you can do this in a roasting bag with no basting required! The juices created a wonderful sauce to serve with a little seasoning.
I hope you will make this for your family and friends. You may become the official turkey maker. (:
I hope you will make this for your family and friends. You may become the official turkey maker. (:
Blue Ribbon Recipe
If you've never injected a turkey, this is a great recipe to try the method. The mixture that is injected into the turkey is mild and has all the flavors you expect in a holiday turkey. You're hit with little bursts of flavor in the slices of turkey. Stuffing the cavity with apples, rosemary, carrots, and onion infuse additional flavor into the turkey. In the Test Kitchen, we used a roasting bag like Tammy recommends. With perfectly crisp skin, the meat is tender and just falls off the bone. This is a delicious turkey recipe if you're looking to try something new.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
It really depends on how large your turkey is
Prep:
30 Min
Cook:
3 Hr 30 Min
Method:
Roast
Ingredients
-
1turkey (I used a 20 pounder)
-
FOR CAVITY:
-
1 sprig(s)rosemary
-
1 mediumcarrot
-
1/2 mediumonion
-
2 clovegarlic
-
1 stalk(s)celery
-
1 largeGranny Smith apple
-
FOR INJECTION
-
1 cchicken broth
-
1 capple cider
-
1/2 tsppoultry seasoning
-
1/4 tspeach, fresh ground pepper, granulated garlic
-
1 sprig(s)rosemary
-
FOR UNDER SKIN:
-
1/4 stickbutter, room temperature - sliced thin
-
1 largeclove garlic, sliced thin
-
ADDITIONAL SEASONINGS:
-
1 slicebutter
-
·salt, fresh ground pepper, and poultry seasoning
How to Make Apple and Herb Infused Roast Turkey
- Thaw turkey in fridge until you can remove the packet gravy mix, livers - etc, thermometer, and that plastic piece that ALWAYS gives me fits trying to take off.
- For Injection: Place all ingredient in a microwave-safe bowl EXCEPT cider. Microwave for 2 minutes.
- Let rosemary steep in the hot liquid about 10 minutes.
- Add the cider, then place in the refrigerator. This is an important step - you don't want to inject a cold turkey with hot liquid.
- Prep your veggies. Core apple and quarter. Remove peel from onion and cut in half. Cut carrot and celery into approx 3-inch pieces. Cut rosemary into 2 smaller sprigs. Smash garlic.
At this time I go ahead and slice the other clove of garlic into thin slices. It will basically melt away with the butter under the skin. - Place veggies, fruit, rosemary sprigs, and smashed garlic in cavity.
- Separate the skin from the breast as best you can. For me it makes the job easier to use a long rubber spatula handle to reach further.
- Place the thin butter slices, and garlic slices evenly under both sides of the breast skin. The spatula handle comes in handy for this as well.
- Use last tab of butter to spread all over exposed turkey. Sprinkle with salt, pepper, and poultry seasoning. Don't overdo it. You will have a lot of flavor going into the turkey with the injection.
- With your injector, at even intervals, inject your turkey with the cider, herb, and spice mixture. Be sure to not only inject the breasts but the legs and thighs as well.
You probably will not use the entire amount. I had a large turkey and had a little over 1/4 cup left. - I chose to use a cooking bag, but if you prefer to baste you can add the remaining liquid to your roasting pan. More juices will accumulate as you go, so you will have plenty of basting liquid to work with.
- Spray non-stick cooking spray inside the roasting bag and dust with a little flour. Place the turkey in the roasting bag, rinse the roasting pot, and then place back into the roasting pan.
- Cut six 1/2 inch slits on top of the bag.
- Bake as recommended. For my turkey size, it is 3 to 3 1/2 hours in the bag. There are many sites where you can find the cooking times for your turkey.
- After 3 hours, check the temperature. I check on the inside of the leg where the breast meets the thigh, in the upper thigh area. When the temp reaches 165, set aside and allow to rest for at least 30 minutes.
- This will give you time to bake off your sides, and rolls, before slicing turkey.
About Apple and Herb Infused Roast Turkey
Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Collections: Thanksgiving Table Festive Feasts
