Roast Turkey with Apple Cider Gravy

Roast Turkey with Apple Cider Gravy

12 to 14 pounds Honeysuckle White Whole Turkey

Apple and Bacon Cornbread Stuffing

1 tablespoon butter, melted (or margarine)
1 1/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage

Preheat oven to 325*F. Note turkey cavity preparation instructions from the first recipe in this section. Fill turkey cavity with stuffing. Truss and insert meat thermometer, if desired. Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place turkey on a rack in a roasting pan. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170*F, about 3 hours. Remove turkey from pan and cover loosely with foil.

To make gravy, in saucepan over medium heat bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.

In saucepan, over low heat combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture, then giblet broth. Increase heat and simmer until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
Makes 20 servings.
~*From Lanie's Kitchen*~