Roast Turkey With Apple And Orange Pan Juices

This fantastic roasted turkey is even better covered in warm gravy.

September 11, 2013

Serves: 12
Prep: 10 min
Cook: 3 hr 30 min
Total: 3 hr 40 min


  • 1 14 lb turkey, fresh or thawed
  • 1 tsp salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 1 rib celery, with leaves, chopped
  • 1 unpeeled golden delicious apple, cut into 8 wedges
  • 1 unpeeled navel orange, cut into 8 wedges
  • 1 onion, cut into 8 wedges
  • 1/2 cup snipped sprigs thyme
  • 4 tbsp olive oil
  • 4 1/2 cup fat free chicken broth
  • 2 cup unsweetened apple juice
  • 1 tbsp all purpose flour


1. Remove turkey from refrigerator 1 hour before roasting. Place in sink.

2. Remove wrapping and reach inside cavity to remove bag of giblets. Discard or reserve for other use.

3. Rinse turkey inside and out with cold running water. Use paper towels to dry inside and out.

4. If not using a nonstick roasting rack, lightly coat rack with cooking spray. Place turkey breast side up on roasting rack set in large roasting pan.

5. Move oven rack to lowest position. Preheat oven to 425ºF.

6. Season turkey inside with salt, if using, and pepper.

7. In large bowl, combine celery, apple, orange, onion, and thyme. Stuff large cavity with three quarters mixture.

8. Pull skin over opening and secure with wooden picks or small metal skewers. Stuff neck cavity with remaining mixture. Secure flap as above.

9. Using cotton kitchen string, tie drumsticks together and tuck wing tips under body.

10. Rub turkey with 2 tablespoons of the oil. Cut doubled cheesecloth large enough to cover surface of turkey.

11. In medium bowl, drizzle cheesecloth with remaining 2 tablespoons oil. Squeeze to distribute evenly. Cover surface of bird with cheesecloth.

12. Add 4 cups of the broth to pan.

13. Roast bird 30 minutes. Reduce oven temperature to 325ºF. Roast 2 1/2 to 3 hours longer, basting bird with pan juices every 30 minutes. Remove from oven when meat thermometer inserted in meaty part of thigh (but not touching bone) registers 165ºF.

14. Transfer to cutting board. Remove cheesecloth. Tent bird with large piece of foil and let stand 30 to 45 minutes. (Temperature will increase to 170ºF while bird stands.)

15. While turkey stands, pour drippings into fat separator measuring cup or 4 cup liquid measure and let stand 10 minutes. Spoon off and discard fat that rises.

16. Make light gravy: Add apple juice to drippings; there should be about 6 cups. If there's less, add broth to equal 6 cups. Pour into medium saucepan and bring to a boil over medium high heat. Stirring occasionally, boil until reduced by half.

17. In small bowl, blend flour with 1/4 cup of the broth (can also use water or apple juice).

18. Whisk in ladleful of hot broth and then another. Whisk into saucepan and heat, stirring, to boil. Gravy should be slightly thickened without any visible lumps (strain if lumpy).

19. Add salt and pepper to taste. Keep warm until ready to serve, then transfer to serving bowl or gravy boat. Makes 3 to 3 1/2 cups of gravy, or about 12 1/4-cup servings.

20. Remove filling from turkey and discard. Carve turkey and arrange on serving platter. Garnish with seasonal greenery, such as crab apples, or fresh fruits and herbs.

Nutritional Facts per serving
Calories 561.8 cal
Fat 15.1 g
Saturated Fat 4.1 g
Cholesterol 251.7 mg
Sodium 423.9 mg
Carbohydrates 10.1 g
Total Sugars 7.5 g
Dietary Fiber 1.2 g
Protein 91 g

Courtesy of the Rodale Healthy Recipe Finder.