Adapted via Gourmet
♦ 1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
♦ 1 apple, cut into chunks
♦ 1 small onion, quartered
♦ 1 small bunch thyme
♦ 1/2 cup water
♦ 1/2 cup dry white wine
♦ 2/3 stick unsalted butter
For cider glaze:
♦ 1 cup unfiltered apple cider
♦ 2 tablespoons sugar
♦ 1/3 stick unsalted butter, cut into tablespoons
♦ 1/2 cup dry white wine
♦ Melted unsalted butter if necessary
♦ 1/3 cup all-purpose flour
♦ About 4 cups hot turkey giblet stock
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen String; a 2-quart measuring cup or a fat separator
Prepare turkey (night before cooking): Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan, and season inside and out with 2 tbsp kosher salt (trust me), tucking salt under the skin. Set pan into the refrigerator, and allow to sit overnight.
(The next morning) Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Butter the turkey for best skin! Arrange the bird breast-side down.
Roast turkey: Preheat oven to 425°F with rack in lower third. Add the water and wine to the bottom of the roasting pan, and roast the turkey, without basting, for 1 hour.
Make the glaze: Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 30 minutes more.
Glaze turkey: Brush turkey all over with half of glaze and continue to roast for 45 minutes. Carefully the turkey (so it is breast-side up) and brush with the remaining glaze; roast for an additional hour, or until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F.
Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F). Discard string.
Make gravy while turkey rests: Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add the wine to deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
Serve turkey with gravy.
Read more about this dish and my musical pairing by clicking HERE.