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Cider-Basted Wild Turkey

"Good Friend Dottie Trivison is the food editor of Hilton Head's local newspaper, The Island Packet. Several years ago she developed this stellar wild turkey recipe for her Thanksgiving column. The bird is roasted surrounded with apple halves that are basted with cider and Calvados, and served with a wild rice, pecan, and cranberry dressing. After she cooks the cranberries for the dressing she makes Kir Royales by stirring 1 to 2 tablespoons of the cranberry syrup into a glass of champagne." P. 87

Ingredients

1 Wild Turkey, Farm-Raised Wild Turkey, or Domestic Turkey, about 8 pounds, neck, giblets, and wing tips removed

1 tsp coarse salt

1/2 teaspoon freshly ground black pepper

1 medium onion, sliced

1 medium green apple, such as Granny Smith, cored and sliced

1 teaspoon dried sage or 1 tablesppon chopped fresh

9 tablespoons unsalted butter, softened

2 cups hard cider, or 1 cup dry white wine and 1 cup sweet cider

1/2 cup plus 2 tsp Calvados or applejack

6 large baking apples, such as Rome or Golden Delicious, peeled, cored, and halved lenghwise

1 cup homemade chicken stock or reduced-sodium chicken broth

3 tablesppons all-purpose flour

Serves 6 to 8

Preheat the oven to 325 F.

Pat the bird dry with paper towels and pull off any remaining pin feathers and excess fat. Season the cavity with 1/2 tsp and1/4 tsp pepper. Place the onion, sliced green apple, and sage in the body cavity. Cover the large cavity opening with a small piece of aluminum foil. Using a thin metal skewer, pin the turkey's neck skin to its back. Fold the turkey's wings akimbo behind the back. Tie the drumsticks together with kitchen string. Rub the turkey all over with 6 tbs of the softenend butter. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper. Put the turkey on a rack in a large, shallow roasting pan. Combine the hard cider with 1/2 cup of the Calvados; pour 1 cup of this mixture into the bottom of the pan. Loosely cover the turkey breast with aluminum foil.

Roast the turkey, basting often, first with the remaining cider mixture, then with the pan drippings, for 2 hours. Remove the aluminum foil and surround the turkey with the apple halves; baste the apples well with the pan drippings. Continue roasting, basting often, until the turkey tests done and the thigh meat registers 170 F, approximately another 40 minutes. The juices will run clear yellow. Remove the turkey to a carving board, loosely cover with foil, and let stand for 20 minutes before carving.

Meanwhile, pour the pan drippings into a large measuring cup and skim off the cear fat that rises to the surface or use a fat separator. Add enough of the stock to total 3 1/2 cups liquid. Set aside.

Heat the remaining 3 tablesoons butter in the roasting pan over medium-high heat. Whisk in the four and cook for 3 minutes. Slowly whisk in the pan drippings and stock and simmer to a gravy-like consistency. Add salt and pepper to taste. Pour in a gravy boat and pass with the turkey. Carve the turkey and arrange on a platter surrounded by the roasted apples.

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