Apple-Shallot Roasted Turkey

From EatingWell: November/December 2007

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.

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2 Reviews for Apple-Shallot Roasted Turkey

11/25/2012

Anonymous

Choose your canola oil carefully!! Mine smoked

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.

Pros: Browned nicely

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12/25/2011

ajlsickau

Recommends this recipe

Delicious turkey!

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!

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Anonymous wrote 27 weeks 1 day ago

This is an amazing recipe! I

This is an amazing recipe! I brined it day before and the meat came out super juicy and delicious! The ingredients and measurements are on point and the end product is exquisite.

Anonymous wrote 28 weeks 3 days ago