Roasted Turkey with Apple Sauce

 

Ingredient serving for 3-4 

For marination
2tsp salt and pepper
1/4 tsp cinnamon pwd.
1tbsp ginger and garlic paste
2 tbsp lemon juice
1tbsp white wine vinegar
1tbsp garam masala
1tsp honey

3 kg turkey
100ml butter
250 ml apple juice
100 ml chicken broth
100 ml white wine
15 ml unbleached all purpose flour

Method

• Take a bowl and mix the marination ingredient and keep a side
• Take the turkey wash and clean it and put the cuts in it.
• Place turkey, breast side up, in a roasting pan. Season the inside of the turkey with 15 ml (1 tablespoon) of seasoning salt. Rub remaining salt under skin, with an emphasis on breast and thighs. Cover with plastic wrap and refrigerate for 6-7 hrs (for best result keep it for 2-3 days in a refrigerator)
• With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
• In a large roasting pan with a wire rack, place turkey, breast side up. Blot turkey skin with paper towels and brush with 90 ml of butter.
• Pour half of the apple juice, broth and wine at the bottom of the pan. Roast for 30 minutes. Reduce oven temperature to 150 °C  and continue cooking for about 1 hour and 15 minutes check regularly. Add broth, if needed. Place turkey on a serving dish and let rest for about 30 minutes, without covering with foil.
• Deglaze pan with remaining apple juice (375 ml/1 ½ cups) and skim most fat with a large spoon. Set aside in a bowl. 
• In a saucepan, melt remaining butter 10 ml. Add flour and cook while stirring until mixture begins to brown, about 2 minutes. Add cooking juices and honey and bring to a boil, stirring with a whisk. Simmer for about 5 minutes, until sauce thickens. Adjust seasoning.