Orange- And Mustard-basted Turkey With Apple Cider-mustard Gravy

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 tablespoons butter, room temperature
• 1 tablespoon dried tarragon
• 1 tablespoon dried marjoram
• 1 tablespoon mustard seeds, coarsely crushed
• 2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 14 lbs turkey
• 1 large orange, quartered
• 1 onion, peeled, quartered (optional)
• 1 head garlic, unpeeled, cut horizontally in half (optional)
• 2 celery ribs, cut into 2-inch lengths (optional)
• 3 fresh thyme sprigs (optional)
• 2 fresh sage sprigs (optional)
• 1 cup orange juice
• 1 tablespoon dijon mustard
• 5 cups about low sodium chicken broth
• 4 1/2 tablespoons butter
• 3/4 cup minced onion
• 3 tablespoons all-purpose flour
• 1 large gala apples, peeled, cored, cut into 1/4-inch cubes
• 1 1/2 cups whole milk
• 1 cup low sodium chicken broth
• 3/4 cup apple cider
• 2 small bay leaves, torn into pieces
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons mustard seeds, coarsely crushed
• 1 1/2 teaspoons chopped fresh sage

Recipe

• 1 for turkey:.
• 2 mix first 6 ingredients in small bowl.
• 3 rinse turkey inside and out; pat dry.
• 4 place on rack set in large roasting pan.
• 5 rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
• 6 rub herb butter over outside of turkey. (can be prepared 1 day ahead. cover; chill.).
• 7 set rack at lowest position in oven and preheat to 350°f
• 8 if not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
• 9 if stuffing turkey, spoon stuffing loosely into both cavities.
• 10 tuck wing tips under; tie legs together loosely to hold shape.
• 11 mix orange juice and dijon mustard in small bowl; pour into pan around turkey.
• 12 place turkey in oven with tail at back.
• 13 roast turkey 45 minutes.
• 14 add 2 cups broth to pan; baste turkey.
• 15 turn pan around.
• 16 roast turkey 45 minutes.
• 17 add 1 cup broth; baste with pan juices.
• 18 turn pan around and cover turkey loosely with foil.
• 19 continue to roast until thermometer inserted into thickest part of thigh registers 175°f, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
• 20 transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• 21 for gravy:.
• 22 strain pan juices into 8-cup measuring cup.
• 23 spoon off fat.
• 24 melt butter in large saucepan over medium-high heat.
• 25 add onion; saute 3 minutes.
• 26 add flour and stir until golden, about 5 minutes.
• 27 whisk in apple and all remaining ingredients, then pan juices.
• 28 bring gravy to boil.
• 29 reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes.
• 30 season gravy with salt and pepper.
• 31 serve turkey with gravy.