Friday, November 12, 2010

Oven Roasted Turkey with Brandy Spiked Gravy

Servings: 8 to 10
Preparation Time: 30 minutes plus roasting

2 medium apples, cut into fourths
½ cup brandy
1 (10-pound) turkey, parts removed from cavity, rinsed
¼ cup olive oil
1 tablespoon garlic powder
1 tablespoon dried rosemary
1 tablespoon dried thyme
Salt and freshly ground pepper

1 cup chicken broth
½ cup Brandy
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
¼ cup all-purpose flour mixed with 4 tablespoons cold water

Preheat the oven 325 degrees

Soak the apples in ½ cup brandy for 30 minutes.

Place the turkey on a rack in a roasting pan, breast side up.

Combine the olive oil, garlic powder, rosemary and thyme in a small bowl. Brush this mixture all over the turkey. Season with salt and pepper.

Place the apple/brandy mixture into the cavity of the turkey.

Roast the turkey until golden and the juices run clear, about 20 minutes per pound. Insert a thermometer to check the temperature, which should reach 175 to 180 degrees. Baste the turkey with pan juice during the last 30 minutes of roasting.

Transfer the turkey to your work surface. Discard the apples. Allow the turkey to rest for 15 minutes before carving. Place the roasting pan onto the stove top, over medium high heat.

Pour the chicken broth and brandy into the pan. Stir, scraping any loose bits from the bottom of the pan. Whisk in the brown sugar and Worcestershire sauce. Bring to a boil and cook for 5 minutes. Whisk in the flour mixture, a little at a time, until the gravy thickens. Season with salt and pepper. Strain the gravy through a colander.

Serve the turkey with the gravy on the side. Garnish with fresh herbs.

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