Whoa… Hold the press! When I first got an email for Southern-inspired Thanksgiving recipes from Tasting Table, a daily “food culture” newsletter, I was immediately drawn to the peanut aspect of the recipe. Over the years I have read many turkey recipes that involve exotic spices, rubs, and brine liquids… But peanuts?? I have never heard of combining peanuts with turkey before! I would like to share this with our Cook and Craft family… Hope you enjoy it and HAPPY THANKSGIVING!
— Mel Harjono
2. In a large roasting pan, add the 3 remaining apples and the carrots. Toss with the remaining teaspoon of sage butter. Season with salt and pepper and add the chicken stock. Transfer the turkey, breast side up, to a wire rack and fold the wing tips under the turkey; rub with the peanut oil and season liberally with salt and pepper. Place the rack on top of the vegetables.
3. Place the pan in the oven and roast until the turkey is golden, about 45 minutes. Lower the oven temperature to 375° and roast, basting every 20 minutes with the pan sauce until an instant-read thermometer inserted in thickest part of a thigh reads 165°, about 1 to 1½ hours.
4. Transfer the turkey to a cutting board, cover loosely with aluminum foil and set aside to rest for 30 minutes.
5. Make the gravy: Transfer the apples and carrots from the pan to a bowl and cover with aluminum foil to keep warm. Skim the fat off of the pan drippings and set the pan on two burners over medium heat. Deglaze the pan with the cider vinegar and whisk, scraping up any browned bits from the pan. Add the flour to the pan and bring to a boil. Reduce the heat to medium low and simmer, whisking constantly, until the gravy is thickened and the starch flavor is cooked out, about 3 minutes. Whisk in the apple cider and chicken stock and cook for 3 minutes. Whisk in the peanut butter and cook another 30 seconds. Season with salt and pepper to taste and keep warm.
6. Carve the turkey and serve warm with the caramelized carrots, peanut-butter gravy and salted peanuts.