An updated classic from Annie Mogush Mason’s all-local Thanksgiving dinner menu.A Schultz Farm organic turkey would be perfect done this way, or a Kadejan Farm all-natural bird.
2 medium-sized onions
1 gallon apple cider
Simmer the turkey in cider for 80-90 minutes. Drain, saving the liquid in a sauce pan. Simmer the liquid on low while the turkey bakes. Quarter the apples and onions, place inside the turkey.
Rub turkey’s skin with fennel seeds. Cover the turkey with aluminum foil and bake at 375 for 35-45 minutes, basting once. Reduce heat to 325. Baste every 15-20 minutes (every third, time, take basting liquid from simmering pan, not turkey pan. Meanwhile, make the gravy by heating ½ stick of butter on medium-high. Add flour until the texture becomes pasty. Mix constantly until the flour and butter turns a tan color. Add simmered cider and turkey juice pan dripping, simmer until thick.
After 2- 2½ hours, remove the foil cover and bake until medium rare.