Orange- and Mustard-Basted Turkey with Apple Cider-Mustard Gravy

Name: Orange- and Mustard-Basted Turkey with Apple Cider-Mustard Gravy
Yield: Makes 8 Servings
Ingredients: 2 tablespoons (1/4 stick) butter, room temperature; 1 tablespoon dried tarragon; 1 tablespoon dried marjoram; 1 tablespoon mustard seeds, coarsely crushed; 2 teaspoons coarse salt; 1/2 teaspoon ground black pepper; 1 12- to 14-pound turkey; 1 large orange, quartered; 1 onion, peeled, quartered (optional); 1 head of garlic, unpeeled, cut horizontally in half (optional); 2 celery stalks, cut into 2-inch lengths (optional); 3 fresh thyme sprigs (optional); 2 fresh sage sprigs (optional); 1 cup orange juice; 1 tablespoon Dijon mustard; 5 cups (about) low-salt chicken broth; 4 1/2 tablespoons butter; 3/4 cup minced onion; 3 tablespoons all purpose flour; 1 large Gala apple, peeled, cored, cut into 1/4-inch cubes; 1 1/2 cups whole milk; 1 cup low-salt chicken broth; 3/4 cup apple cider; 2 small bay leaves, torn into pieces; 1 tablespoon Dijon mustard; 1 1/2 teaspoons mustard seeds, coarsely crushed; 1 1/2 teaspoons chopped fresh sage

Photographer Brian Leatart

October 31, 2002

Recipe notes