Best turkey ever. Seriously. We've made it twice since it was published and sort of regret the year we didn't make it. Don't be put off by the chiles. By the time all is said & done they add a sweet, slightly smoky flavor. Follow the gravy recipe as close as you can. First time we made it we forgot to put in the cilantro & lime and it was really good. Upon reheat, we added it and it was amazing. If you have some non-cilantro lovers, I would omit it (or make two gravies). If you like a little more heat, add more red & black pepper or leave the seeds in the chiles. Being Thanksgiving we didn't feel it was necessary. We've made it for guests, and they all simply love it.
Apple-Poblano Whole Roast Turkey
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Total: 16 Hours, 6 Minutes
Amount per serving
- Calories: 302
- Fat: 3.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.8g
- Protein: 55g
- Carbohydrate: 9.7g
- Fiber: 0.6g
- Cholesterol: 154mg
- Iron: 3.1mg
- Sodium: 637mg
- Calcium: 31mg
- 8 cups water
- 8 cups apple cider
- 1/2 cup packed brown sugar
- 1/3 cup kosher salt
- 2 tablespoons black peppercorns, crushed
- 1 jalapeño pepper, quartered lengthwise
- 1 (12-pound) organic fresh turkey
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground coriander
- 3 Gala apples, quartered and divided
- 2 poblano chiles, quartered, seeded, and divided
- 1 cup cilantro leaves
- Cooking spray
- 3 cups water
- 3 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons butter
- 2 cups chopped onion
- 5 garlic cloves, crushed
- 1.13 ounces all-purpose flour (about 1/4 cup)
- 1 cup apple cider
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1. To prepare brine, combine first 6 ingredients, stirring well.
- 2. To prepare turkey, remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.
- 3. Preheat oven to 500°.
- 4. Remove turkey from bags; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey, neck, and giblets on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray. Place rack with turkey in pan. Roast at 500° for 30 minutes.
- 5. Reduce oven temperature to 350° (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan.
- 6. Bake turkey at 350° for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 165°. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Serve breast side up. Chop giblets. Discard neck.
- 7. Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion; sauté for 5 minutes or until translucent. Stir in reserved chopped giblets and garlic; sauté 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve. Serve with gravy.
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