Photo: Iain Bagwell; Styling: Lydia Degaris Pursell
Hands-on Time
55 Mins
Total Time
4 Hours 40 Mins
Yield
Makes 8 servings

Apple slices and aromatic vegetables line the roasting pan, creating a colorful rack that adds terrific flavor to both the turkey and pan juices.

How to Make It

Step 1

Stir together apple juice and next 2 ingredients, stirring until sugar dissolves.

Step 2

Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey in a large roasting pan. Dip cheesecloth in apple juice mixture. Wring dry. Cover turkey with cheesecloth; pour apple juice mixture over cheesecloth, coating completely. Cover and chill 12 to 24 hours, basting occasionally with marinade.

Step 3

Preheat oven to 325°. Remove turkey from pan, discarding cheesecloth and reserving 3 cups marinade. Sprinkle cavity with desired amount of salt; rub into cavity. Sprinkle desired amount of salt and freshly ground pepper on skin; rub into skin. Tie ends of legs together with string; tuck wingtips under.

Step 4

Arrange celery and next 3 ingredients in a single layer in bottom of roasting pan. Place turkey, breast side up, on celery mixture; pour reserved marinade over turkey in pan.

Step 5

Bake at 325° for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting every 30 minutes with pan juices and shielding with aluminum foil after 2 hours and 30 minutes to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes.

Step 6

Transfer turkey to a serving platter, reserving 2 1/2 cups pan drippings. Pour reserved drippings through a fine wire-mesh strainer into a large measuring cup, discarding solids.

Step 7

Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring mixture occasionally, 5 minutes or until gravy thickens. Add up to 1/2 cup chicken broth for desired consistency, if desired. Stir in salt and freshly ground pepper to taste. Serve turkey with warm gravy.

Step 8

*Frozen whole turkey, thawed, may be substituted.

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Ratings & Reviews

BEMitch's Review

BEMitch
November 29, 2013
This was my first turkey as well, and it turned out perfectly. The most juicy turkey I have ever eaten. And the gravy was also incredible!

ElaineInGA's Review

brendacrowe
November 20, 2013
I made this 2 years ago and everyone loved it. Gave my boss a copy of it and he was told by family that it was now his responsibility to do the turkey. lol

kellyconn77's Review

lorisweezy
October 21, 2013
This was the very first Turkey I have ever cooked and IT. WAS. FANTASTIC! Everyone raved! The color was gorgeous, the turkey was so moist, the flavor was perfect and the gravy was delicious! I've never made gravy either and it was a cinch! The directions for this recipe are spot on.

GreekMama02's Review

GreekMama02
November 24, 2012
This recipe is fabulous! I am known for my Greek cooking (of course!) and smoked hams, but this is the first time I have received so many compliments on the turkey! The instructions are spot on.

lorisweezy's Review

kellyconn77
November 27, 2011
Made this for Thanksgiving....everyone loved it. The color was beautiful and it was so moist! This will become a family tradition....Thanks!

brendacrowe's Review

ElaineInGA
November 21, 2011
Excellent, and I am going to make it again for this Thanksgiving. It was very tender, and the gravy was wonderful.. FYI-- When using the cheesecloth you need to put 4 layers on the bird.