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Apple-Shallot Roasted Turkey

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  3 Hours 30 Minutes
  12 servings, 3 ounces each, plus plenty of leftovers
Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.
1   10- to 12-pound turkey
2 tablespoons  canola oil
2 tablespoons  chopped fresh parsley, plus 3 sprigs
1 tablespoon  chopped fresh sage, plus 3 sprigs
1 tablespoon  chopped fresh thyme, plus 3 sprigs
1 teaspoon  kosher salt
1 teaspoon  freshly ground pepper
1 1/2 pounds  shallots, peeled and halved lengthwise, divided
1   tart green apple, quartered
3 cups  water, plus more as needed
Other necessary recipes:
Turkey Giblet Stock Cider Gravy
Apple-Shallot Roasted Turkey Recipe at
Position rack in lower third of oven; preheat to 475°F.

Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.

Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.

Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 servings, 3 ounces each, plus plenty of leftovers
Calories: 155
Fat, Saturated: 1g
Protein: 25g
Cholesterol: 63mg
Sodium: 115mg
% Cal. from Fat: 29%
Fat. Total: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Hwee, ZZ Reviewed: 11/28/2013
Must have
So easy so delicious. The family enjoyed the turkey with the recommended gravy. Easiest recipe for turkey so far. No fuss, easy to follow recipe. Yum!
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