Roast Turkey with Sage and Sherried Cider Giblet Gravy
| Yield: | 1 Servings |
| Categories: |
| 12 | lb | Turkey, neck and giblets (excluding liver) reserved for making stock (up to 14) |
| 1/2 | Lemon, cut into 2 wedges | |
| 7 | lg | Fresh sage sprigs |
| 2 | sl | Firm whole-wheat sandwich bread |
| 1/2 | Granny Smith apple, quartered lengthwise | |
| 1/2 | Onion, quartered lengthwise | |
| 1 | Stick (1/2 cup) unsalted butter, softened | |
| 1 | c | Water |
| FOR GRAVY | ||
| 1 | c | Dry Sherry |
| 1 | c | Apple cider (preferably sparkling) |
| 6 | tb | All-purpose flour |
| 2 | c | Turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy |
| GARNISH | ||
| Assorted fresh sage sprigs |
Advertisement