Peanut Turkey With Apples And Carrots Recipe

This recipe was originally published as part of a menu in Tasting Table National.


TT Test Kitchen Tip: Rubbing sage butter under the skin helps keep the turkey moist, especially the breast, which tends to dry out quickly. Feel free to swap in another herb such as rosemary or thyme.

TT Test Kitchen Tip: Whisking peanut butter into the gravy adds extra body and richness. Be sure to serve the gravy warm, as it gets thicker as it cools.

Peanut Turkey With Apples And Carrots
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Make Peanut Turkey with Apples and Carrots, part of our Low Country Thanksgiving menu. 
Prep Time
Cook Time
Total time: 2 hours
  • 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 cider
  • 2 cups chicken stock
  • 2 tablespoons smooth peanut butter
  • Salt and freshly ground black pepper
  • Salted peanuts
  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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