Peanut Turkey with Apples and Carrots

Photo: Tasting Table

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

Yield: 6 servings    Cook Time: 2 hours
INGREDIENTS
Turkey
One 12-pound turkey–giblets removed, turkey rinsed and patted dry
Salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature, divided
2 tablespoons finely chopped fresh sage, plus 3 sprigs fresh sage, divided
4 baking apples (such as Macintosh)–cored, halved and divided
1 shallot, peeled
Half a medium lemon
8 large carrots, peeled and sliced in half lengthwise
2 cups chicken stock
2 tablespoons peanut oil
Peanut-Butter Gravy
2 tablespoons apple cider vinegar
¼ cup all-purpose flour
¼ cup apple cider2 cups chicken stock
2 tablespoons smooth peanut butter
Salt and freshly ground black pepper
Salted peanuts
DIRECTIONS
1. Preheat the oven to 425°. Sprinkle the cavity and skin of the turkey liberally with salt and pepper. In a small bowl, mash together 3 tablespoons of the butter with the chopped sage, salt and pepper. Carefully rub the seasoned butter under the turkey’s skin. Stuff the cavity with the remaining sage springs, 2 apple halves, shallot and lemon. Truss the turkey’s legs.

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.

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