1 (12- to 13-lb.) whole fresh or frozen, thawed turkey
1 tsp salt
1-1/2 tsp pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered & divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1/4 cup all-purpose flour
Apple-Bourbon Marinade
2 cups apple juice
1/2 cup bourbon
1/4 cup firmly packed brown sugar
Instructions
Preheat oven to 425 F. Remove giblets & neck from turkey, reserving neck. Rinse turkey w/ cold water, pat dry. Sprinkle outside of turkey and cavity w/ salt & 1 tsp pepper; stuff cavity w/ apples, half of onion, & 6 rosemary sprigs. Loosen skin from turkey breast without totally detaching skin; carefully place sage and remaining 2 rosemary sprigs under skin. Replace skin. Place turkey, breast side up, on a rack in a roasting pan.
Prepare Marinade by stirring all ingredients together until sugar dissolves. Inject 1-1/2 cups Apple-Bourbon Marinade into turkey breast, thighs, and drumsticks. Turkey may be basted with Marinade every 30 minutes during baking instead of injecting with marinade.
Bake at 425 F for 20 minutes; reduce oven temperature to 350F, and bake 4 hours or until a meat thermometer inserted into thickeset portion of thigh registers 180F, shielding w/ aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Let turkey cool 30 minutes. Remove onion, apple, and rosemary from cavity, and discard.
Bring turkey neck, 2 cups water, and remaining Apple-Bourbon Marinade and onion half to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids. Heat reserved 1/2 cup drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple-bourbon mixture, whisking constantly. Cook, whisking constantly, 10 minutes or until thickened. Stir in remaining 1/2 tsp pepper. Serve warm with turkey.
Originally Submitted
11/23/2009
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