Makes:
12 servings
Total Time:
3 hr 25 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 can (14-1/2 oz.) fat-free chicken broth
- 1 Rome apple, peeled, cut into 8 wedges
- 1 (12-14 lb.) thawed turkey
- 2 Tbsp. butter, at room temp
- 2 tsp. dried sage, divided
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 jar (12 oz.) roasted turkey gravy
- 1/2 cup apple butter
- 1/3 cup fat-free chicken broth
make it
Preheat oven to 350°F. In large roasting pan, combine broth, 2 cups water and apple. Place rack over mix. Truss turkey, place on rack in pan. Combine butter, 1 tsp. sage, salt and pepper. Rub over turkey.
Roast for about 2-1/2 hours. Tent with foil if browning too quickly. Transfer to serving platter. Let stand 20 min before carving. With slotted spoon, remove apple from pan. Mash apple. Skim and discard fat from juices.
In pot over med-high heat, combine jarred gravy, apple butter, chicken broth mashed apple, pan juices and remaining 1 tsp sage. Bring to boil. Reduce heat to medium, cook, stirring occasionally, until thickened, 5-10 min. Serve with turkey.
Notes
"Holiday 2009"
I served this last year, it got rave reviews. The apple gravy gives the turkey a nice autumn taste.
