Nutrition Facts

Serving Size 3 oz

Servings Per Recipe 12

Amount Per Serving
Calories 155
Total Fat 5
  Saturated Fat 1
  Monounsaturated Fat 2
  Polyunsaturated Fat
Total Carbohydrate 0
  Dietary Fiber 0
Protein 25
Sodium 115

Apple-Shallot Roasted Turkey by


1 10- to 12-pound turkey

2 tablespoons canola oil

2 tablespoons chopped fresh parsley, plus 3 sprigs

1 tablespoon chopped fresh sage, plus 3 sprigs

1 tablespoon chopped fresh thyme, plus 3 sprigs

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 1/2 pounds shallots, peeled and halved lengthwise, divided

1 tart green apple, quartered

3 cups water, plus more as needed


1. Position rack in lower third of oven; preheat to 475 F.
2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Yield: 12 servings.

Recipe provided by