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TURKEY WITH APPLE JELLY AND CIDER SAUCE

DINDON GELEE DE POMMES HORIZ
Whole Poultry Roasts Oven Thanksgiving Holiday season
6 and more Portions
45 min Prepping
5 min Cooking
Recipe Easy

Ingredients

TURKEY

1 “Freezer to Oven” whole turkey (5 to 7 kg) | What is it? On sale
  • 2 cups (500 ml) store-bought or homemade apple jelly
  • ½ cup (125 ml) butter, melted
  • ¼ cup (60 ml) maple syrup
  • 2 sprigs thyme, finely chopped
  • 2 red onions, sliced
  • Ground pepper

BAKED APPLES

  • 8 Cortland apples
  • ½ cup (125 ml) pecans, roasted and coarsely chopped
  • ¼ cup (60 ml) maple syrup
  • Salt and ground pepper

CIDER SAUCE

  • 1 bottle apple cider (750 ml)
  • ½ cup (125 ml) maple syrup
  • 1 shallot, finely chopped
  • 4 sprigs thyme (leaves only)
  • 2 tbsp. (30 ml) butter, softened
  • 2 tbsp. (30 ml) flour
  • Salt and ground pepper

PARSNIP AND CARAMELIZED ONION PURÉE

  • 1 kg (2 lb.) parsnips, peeled and sliced
  • 2 onions, sliced
  • ¾ cup (190 ml) butter
  • 1 cup (250 ml) cooking water or milk
  • 1 tbsp. (15 ml) maple syrup
  • Salt and ground pepper

Directions

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  1. Preheat oven to 350°F (180°C). Combine apple jelly, melted butter, maple syrup, and thyme in a bowl. Set aside.
  2. Remove turkey from bag and place in a roasting pan without thawing. Add red onions, cover, and place in oven. After 3 hours, brush turkey often with apple jelly mixture. Remove lid for last 30 minutes, until thermometer reaches 185°F (85°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.
  3. Cut off about top one-third of apples. Remove cores and stuff with pecans. Season.
  4. Add apples to roasting pan for last 30 minutes of cooking. Drizzle with maple syrup.
  5. Combine cider, maple syrup, shallot, and thyme in a saucepan. Reduce by one-half. Make beurre manié by blending butter and flour in a bowl. Whisk into mixture. Continue cooking until sauce thickens. Season.
  6. Cook parsnips in boiling salted water until tender.
  7. Drain and set aside.
  8. In a skillet, caramelize onions in maple syrup and half of butter.
  9. In a food processor, purée parsnips, caramelized onions, cooking liquid, and remaining butter until smooth. Season.
  10. Let turkey stand for 15 minutes after removing from oven. Serve with baked apples, cider sauce, and parsnip and caramelized onion purée.