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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Season body cavity with salt and pepper. Place apple, onion, celery, and sage sprigs in body cavity. Pull neck skin to back and fasten with a small skewer.
Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to the tail using 100-percent cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.
Brush turkey with oil and season to taste with additional salt and pepper. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil. Roast for 2 hours.
Meanwhile, for glaze, in a small saucepan combine brandy, jelly, vinegar, snipped sage, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until slightly syrupy and reduced to about 1 cup. Remove from heat; stir in butter and orange peel. Set aside to cool.
Remove foil from turkey; cut band of skin or string between drumsticks so thighs will cook evenly. Brush turkey with half of the glaze. Roast for 1 to 1-1/4 hours more or until the thermometer registers 175°F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Brush with the remaining glaze.
Cover turkey with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey, discarding apple and vegetables inside cavity.