Makes 12 servings
1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour
Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.
Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool.
Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.
Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper.
Recipe from http://www.southernliving.com/ Southern Living Magazine , NOVEMBER 1999
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