I learned (too late) that the smoking temp of canola oil varies (some as low as 225F, others up to 425F). Mine smoked at about 300F, and the drippings burned onto the bottom of the pan...and I mean BURNED. Could not use the drippings for gravy as planned. I would not use this recipe again.
Apple-Shallot Roasted Turkey with Cider Gravy
From EatingWell: November/December 2007
In this herb-roasted turkey recipe, apples and shallots cook inside the bird to keep the meat moist and add rich flavor. The extra shallots in the roasting pan also give the gravy recipe a rich, caramelized-onion depth and, with apple cider, the gravy is out-of-this-world delicious. The easy turkey stock adds extra flavor to the gravy, but you can use chicken broth instead with good results.
2 Reviews for Apple-Shallot Roasted Turkey with Cider Gravy
I used a 13.5 lb bird and brined it the night previous using Alton Brown's turkey brine recipe. The turkey took about 3 1/2 hours to cook. The skin got beautifully browned in the first 45 minutes and looked great! I used a digital thermometer (good thing I did because the pop-up timer never popped!) and pulled the bird when it read 163 degrees, let it rest for twenty minutes while I made the gravy, and it was beautifully moist with GREAT flavor! I forgot the parsley in the herb mixture but it still tasted great. Best bird I have ever made - very impressed with this recipe and will definitely use again!