Name: Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy
Cook time: 1 1/4 hr hrs
Total time: 3 3/4 hrhrs
Yield: Makes 8 servings
Ingredients: 1 (12- to 14-pound) turkey (preferably kosher), feathers removed if necessary and neck and giblets (excluding liver) reserved for making stock; 1 pound pearl onions (preferably red); unsalted butter; 16 to 20 (2-inch) Lady apples (2 pounds); Pan juices from roast turkey; About 4 cups Turkey Giblet Stock; 1 cup apple cider; 2 tablespoons cider vinegar; 1/4 cup all-purpose flour; Accompaniment: Fried Sage Leaves

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Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider GravyRomulo Yanes

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

Cooks' notes:

·Onions can be blanched and peeled 2 days ahead and chilled, covered.
·We recommend making the turkey giblet stock and fried sage leaves ahead, though they can be prepared while the turkey is in the oven.

Recipe notes

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