Turkey with apple jelly and cider sauce

  • 8-10 servings
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Baked apples

Cider sauce

Parsnip and caramelized onion purée


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  1. Preheat oven to 350°F (180°C). Combine apple jelly, melted butter, maple syrup, and thyme in a bowl. Set aside.
  2. Remove turkey from bag and place in a roasting pan without thawing. Add red onions, cover, and place in oven. After 3 hours, brush turkey often with apple jelly mixture. Remove lid for last 30 minutes, until thermometer reaches 185°F (85°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.
  3. Cut off about top one-third of apples. Remove cores
    and stuff with pecans. Season.
  4. Add apples to roasting pan for last 30 minutes
    of cooking. Drizzle with maple syrup.
  5. Combine cider, maple syrup, shallot, and thyme in a saucepan. Reduce by one-half. Make beurre manié by blending butter and flour in a bowl. Whisk into mixture. Continue cooking until sauce thickens. Season.
  6. Cook parsnips in boiling salted water until tender.
    Drain and set aside.
  7. In a skillet, caramelize onions in maple syrup and half of butter.
  8. In a food processor, purée parsnips, caramelized onions, cooking liquid, and remaining butter until smooth. Season.
  9. Let turkey stand for 15 minutes after removing from oven. Serve with baked apples, cider sauce, and parsnip and caramelized onion purée.