Save on Pinterest

Roast Turkey with Cider Gravy

We even used this basting sauce one year while camping on Thanksgiving Day and "baked" the turkey on a grill in a pan. It's such a great mix of ingredients! —Kathy Kirkland, Maryville, Tennessee
  • Total Time
    Prep: 25 min. Bake: 3 hours.+ standing
  • Makes
    12 servings (4 cups gravy)


  • 1 quart apple cider
  • 1 can (12 ounces) lemon-lime soda
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup marinade for chicken
  • 1 tablespoon Mrs. Dash Garlic & Herb seasoning blend
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1 turkey (12 to 14 pounds)
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  • In a large saucepan, combine the first nine ingredients; bring to a boil. Cook for 30 minutes or until mixture is reduced by almost half, about 4 cups. Strain, discarding vegetables.
  • Meanwhile, pat turkey dry. Rub butter over the outside and inside of turkey. Sprinkle salt and pepper over the outside and inside cavity. Place on a rack in a shallow roasting pan, breast side up.
  • Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°, basting every 30 minutes with reduced cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
  • Pour drippings and loosened brown bits from roasting pan into a small saucepan; skim fat. Combine cornstarch and water until smooth; stir into drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with turkey.
Editor's Note
This recipe was tested with Lea & Perrins Marinade for Chicken.

Recommended Video