• Roast Turkey With Apple Cider Glaze

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    • 1 x fresh or possibly frzn whole turkey (12-lb.) thawed
    • 1 med Granny Smith apple quartered
    • 1 med onion quartered
    • 1 bn parsley sprigs (1 oz)
    • 2/3 c. apple butter
    • 2 Tbsp. brown sugar
    • 2 Tbsp. Dijon mustard
    • 1/4 tsp grnd nutmeg
    • 1 1/4 tsp salt divided
    • 1 1/4 tsp black pepper divided
    • 1/8 tsp grnd red pepper
    • 2 can low-salt chicken broth (10-1/2-oz)
    •     Cooking spray
    • 3 Tbsp. all-purpose flour
    • 3/4 c. apple cider
    • 1/4 c. 1% low-fat lowfat milk


    1. INSTRUCTIONS:1. Preheat oven to 325 degrees.
    2. 2. Remove giblets and neck from turkey; throw away, if you like.
    3. 3. Rinse turkey thoroughly with cool water; pat dry.
    4. 4. Tie ends of legs to tail with cord, or possibly tuck flap of skin around tail.
    5. 5. Lift wing tips up and over back, and tuck under bird.
    6. 6. Stuff cavities of turkey with quartered apple, onion, and parsley sprigs.
    7. 7. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
    8. 8. Combine apple butter, sugar, mustard, and nutmeg in a small bowl; stir well.
    9. 9. Spread apple-butter mix under loosened skin and rub into the body cavity.
    10. 10. Sprinkle bird with 1 tsp. salt, 1 tsp. black pepper, and groundred pepper.
    11. 11. Pour broth and sufficient water to equal 3 c. liquid into the bottom of the pan.
    12. 12. Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
    13. 13. Bake at 325 degrees for 3 hrs or possibly till thermometer reaches 160 degrees. Cover turkey loosely with foil; let stand 10 min. Throw away skin.
    14. 14. Remove turkey from pan, reserving 1-1/2 c. cooking liquid; reserve remaining cooking liquid for another use.
    15. 15. Place turkey on a platter. Set aside; keep hot.
    16. 16. Pour reserved 1-1/2 c. cooking liquid into a zip-top plastic bag.
    17. 17. Snip off one corner of bag; drain liquid into measuring c., reservingI c. of broth, and stopping before the fat layer reaches the opening.
    18. Drainfat layer into another bowl, reserving 2 Tbsp.. Throw away remaining fat.
    19. 18. Combine reserved fat and flour in a medium saucepan over medium heat, and stir till smooth.
    20. 19. Stir in reserved 1 c. broth, cider, and lowfat milk, and bring to a boil, reduce heat, and simmer, uncovered 3 min, stirring constantly till thick and bubbly. Stir in remaining salt and black pepper. Serve gravy withskinned turkey.
    21. Yield: 12 servings (serving size: 6 ounces turkey and 2 Tbsp. gravy).

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