Apple Sage Grilled Turkey Recipes

APPLE AND SAGE TURKEY

Steps:

• For the turkey: Heat the oven to 500 degrees F.
• Remove the turkey from the refrigerator and let come to room temperature white oven heats, about 30 to 45 minutes. Discard the giblets and reserve neck. Rinse out the turkey's cavity and pat dry with paper towels. Rub the turkey all over with 2 tablespoons of the vegetable oil; season generously with salt and freshly ground black pepper. Put the sage leaves under skin. Season the cavity with salt and pepper, squeeze 1/2 of the orange all over the bird and put the other half inside the cavity along with the garlic.
• Arrange the turkey in a large roasting pan and roast until the skin is golden brown, about 20 to 30 minutes. Put the neck, onions, and apples in a bowl and toss with remaining 1 tablespoon of the vegetable oil. Season well with salt and freshly ground black pepper.
• Reduce the oven the temperature to 350 degrees F and add the apples, onions and turkey neck to the roasting pan. Baste with pan drippings about every 45 minutes. Roast the turkey until the internal temperature of the inner thigh reaches 160 degrees F on an instant-read thermometer.
• Remove from the oven to a cutting board and let rest uncovered, at least 30 minutes, while you prepare the gravy. Remove apples and the onions to a serving platter. Carve the turkey and arrange on the serving platter. Serve with the Simple Gravy.
• No Recipe Recipe: Simple Gravy:
• Melt the butter in a medium saucepan over medium heat. When it foams, whisk in the flour until smooth. Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes. Whisk in chicken broth until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color.
• Meanwhile, remove the turkey from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan.
• Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg. Whisk to combine. Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides.

APPLE-SAGE ROASTED TURKEY

Steps:

• Preheat oven to 325°. In a small saucepan, combine apple cider, jelly and butter. Cook and stir until butter is melted. Remove from heat and set aside., In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity., Place apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, 3-1/2 to 4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing. Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

APPLE-SAGE FLAT IRON GRILLED TURKEY

Steps:

• On medium high, heat oil in a medium saucepan.
• Add the onion and cook until soft, about 3 minutes.
• Add the serrano chile and cook for 1 minute.
• Add the sugar and vinegar and cook until the sugar has melted.
• Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes.
• Add the apple liquor and cook until reduced.
• Remove from the heat and allow to cool slightly.
• Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Cool to room temperature.
• Separate the glaze into two containers, one for glazing the turkey while cooking and the other reserved to serve with the cooked turkey.
• If using an EVO grill follow our tips in this post.
• Heat the center burner and outer burners on low approx (250-275 deg.). Place the turkey on a round rack inside an oversized paella pan like we did or simply use a traditional roasting pan and preferably a flat rack.
• Lightly brush the brined, air dried and spatchcocked turkey with olive oil and season generously with salt and pepper.
• Cover the turkey with the galvanized hood to enclose the cook surface and wood chip canister. After the bird cooks for about 30 minutes, turn off the center burner, pour 1 C of chicken broth into the pan adding more as needed during cooking and add the prepared garlic bulbs to the rack next to the turkey.
• Continue to cook with only the outer burner running on a medium low setting for an additional 2 plus hours until a thermometer inserted into the thigh reads 155-160 degrees F.
• During the last 15 minutes of cooking begin to brush the turkey all over with the glaze.
• Remove from the grill and brush with more of the glaze. Allow bird to rest at least 30 minutes before slicing which will bring the temperature up about 10 degrees and set the juices.
• When ready to serve slice and brush one last time with glaze. Serve with reserved glaze, Raw Grand Marnier-Ginger Cranberry Relish, and Applewood Bacon-Sage Gravy. Enjoy!