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Cider Roast Turkey with Applejack Gravy

From: bonappetit.com
SERVES 8

Herb Butter
1 cup unsalted butter, room temperature
1/3 cup finely chopped shallots
2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
4 teaspoons minced fresh sage or 1¼ teaspoons dried, ground
Glaze
4 cups apple cider
1/3 cup sugar
¼ cup honey
Stuffing
8 cups ½-inch cubes trimmed egg bread or white bread (about 14 ounces)
2 pounds leeks (white and pale green parts only), chopped
2 cups ½-inch-dice peeled swede
2 cups ½-inch-dice peeled sweet potatoes
1/3 cup plus ½ cup chicken stock or canned low-salt broth
10-ounce center-cut ham slice, trimmed, cut into ¼-inch-dice
3 tablespoons applejack or other brandy
1 large egg
Turkey and Gravy
12-pound turkey
2 cups (about) chicken stock or canned low-salt broth
¼ cup all purpose flour
3 tablespoons applejack or other brandy
Fresh herb sprigs

Herb Butter

Mix all ingredients in medium bowl. Season to taste with salt and pepper.

Can be prepared 3 days ahead. Cover and refrigerate. Bring butter to room temperature before using.

Glaze

Cook all ingredients in heavy medium saucepan over medium heat, stirring constantly, until sugar dissolves. Simmer until reduced to 1 cup, stirring occasionally, about 40 minutes.

Can be prepared 2 days ahead. Cool. Cover and let stand at room temperature.

Stuffing

Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake bread until dry and lightly toasted, about 15 minutes.

Melt ¼ cup herb butter in heavy large skillet over medium heat. Add leeks and sauté 5 minutes. Add swede and cook 5 minutes, stirring occasionally. Add sweet potatoes and cook 5 minutes, stirring occasionally. Reduce heat to low. Add 1/3 cup stock, cover and cook until vegetables are tender, about 15 minutes. Transfer to large bowl. Mix in ham.

Can be prepared 1 day ahead. Cover bread and let stand at room temperature. Cover and refrigerate vegetable mixture and remaining stock.

Place bread and vegetable mixture in large bowl and toss together. Whisk remaining ½ cup stock, applejack and egg in small bowl. Pour over vegetable mixture and toss to combine. Season generously with salt and pepper.

Turkey and Gravy

Preheat oven to 425°F. Loosen skin over turkey breast and thighs by running fingertips between skin and meat. Spread 2/3 cup herb butter under loosened turkey skin on breast and thighs. (Reserve remaining herb butter for gravy. Butter left on hands can be rubbed over turkey.) Spoon 1 cup stuffing into neck cavity and 6 cups stuffing into main cavity. Sew main cavity closed. Place turkey on rack set into roasting pan. Moisten remaining stuffing with ¼ cup stock and place in 8-cup baking dish. Cover with foil and chill. Season turkey skin with salt and pepper.

Roast turkey 25 minutes. Brush generously with cider glaze. Roast 20 minutes more. Reduce heat to 350°F. Brush more cider glaze over turkey. Cover turkey and pan with foil and continue roasting until meat thermometer inserted into thickest part of thigh registers 175°F, basting every 25 minutes with glaze and adding stock to pan as necessary if pan juices evaporate, about 2 hours. Bake stuffing in covered dish for last 50 minutes of roasting.

Transfer turkey to platter. Tent with foil to keep warm. Pour pan juices into saucepan. Ladle off fat. Add enough stock to pan juices to measure 2¼ cups liquid. Whisk flour and applejack in bowl until smooth. Add to stock mixture in saucepan and whisk to combine. Bring to boil, whisking constantly. Continue boiling until reduced to sauce, whisking frequently, about 10 minutes. Whisk in remaining herb butter and bring to boil. Season to taste with salt and pepper. Pour into sauceboat. Garnish turkey with herb sprigs.