Turkey before... |
Ta da! Turkey after. |
Apple Cider Glazed Turkey
Ingredients:
- 4 cups apple cider
- 2 Tbs. apple cider vinegar
- 4Tbs. unsalted butter, at room temperature
- Salt and pepper,
- 3 stalks celery, halved crosswise
- 3 carrots, peeled and halved crosswise
- 2 medium onions, peeled and quartered
- 2 cups fat free low sodium chicken broth, divided 1 12-pound turkey—thawed, giblets discarded, and patted dry
- 1 Granny Smith apple, quartered
- 8 sprigs fresh thyme
- 8 sprigs fresh sage
Meanwhile, in a large roasting pan, scatter the celery, carrots, and onions, reserving 2 onion quarters. Add 1 cup chicken stock. Season the turkey cavity with 1/2 tsp. each salt and pepper and stuff with the apple, thyme, sage, and remaining 2 onion quarters. Tie the legs together with kitchen twine and tuck the wings underneath the body. Place the turkey on top of the vegetables or in a roasting rack if you have one. Gently loosen turkey skin with your fingers and rub 1 Tbs. of butter underneath the skin. Rub the remaining 1 Tbs. of butter on top of the skin and season with 2 tsp. salt.
Tent the turkey loosely with a piece of foil in order to prevent it from drying and browning too quickly. Roast the turkey, basting every 30 minutes with the pan juices, for 2 hours. Remove the foil tent and continue roasting, basting every 15 minutes with the cider glaze, until a thermometer inserted into the thickest part of a thigh registers 165 degrees, 30-60 minutes more. Keep the reserved chicken broth on hand and fill the bottom of the roasting pan as needed if the liquid evaporates and the vegetables start to burn.
Remove turkey from the oven and carefully tilt it to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, tent loosely with foil, and let it rest for 30 minutes to 1 hour before carving. Reserve the pan and its contents so that you can use the drippings to make gravy.
Original recipe courtesy of RealSimple.com
Looking for some Thanksgiving side dish recipes? Check these out:
Brandy Apple Cranberry Sauce
Cranberry Walnut Stuffing
Caramelized Onion Smashed Potatoes
Butternut Squash with a Rosemary Pecan Parmesan Crust
Maple Bacon Brussels Sprouts & Sweet Potatoes
Holiday Cranberry Lemonade
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