Better Homes and Gardens

Buttery Cider-Glazed Turkey
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12 45 minutes Cook: 30 minutes Roast: 3-1/4 hours Stand: 15 minutes 325 F


INGREDIENTS:
1 12-14 pound turkey Kosher salt or salt freshly ground black pepper
4 cloves garlic, peeled and halved 1 small onion, peeled and cut into wedges 1 medium baking apple, cored and cut into wedges
2 tablespoons butter, melted 6 medium or 8 small baking apples, cored and cut into eighths 2 tablespoons lemon juice
2 cups apple cider 5 cinnamon sticks (about 3-inch lengths), broken 1/3 cup butter
1/3 cup packed brown sugar 1 teaspoon dried thyme, crushed 1/3 cup all-purpose flour
chicken broth Kosher salt or salt and ground black pepper



1 Remove turkey neck from body cavity and giblets from neck cavity. Rinse inside and outside of turkey; pat dry with paper towels. Season body cavity generously with salt and pepper. Rub one of the cut garlic cloves on body cavity. Place garlic cloves, onion, and the first apple in cavity.
2 Pull neck skin to the back; fasten with a skewer. Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of sknin, tie drumsticks securely to the tail with kitchen string. Twist wing tips under the back.
3 Place turkey, breast side up, on a rack ina shallow roasting pan. Brush turkey with the 2 tablespoons melted butter. Season with additional salt and pepper. Insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey in a 325 F oven about 2-1/2 to 3-1/2 hours or until thermometer registers 160 F. Cut band of skin or string between drumsticks.
4 Toss apple wedges with lemon juice; place around turkey and cover with foil. Roast for 30 minutes more.
5 Meanwhile, in a small saucepan, bring apple cider and cinnamon sticks to boiling. Reduce heat and boil steadily about 30 minutes or until cider is reduced to 2/3 cup. Add 1/3 cup butter, the brown sugar, and thyme. Heat and stir until sugar is dissolved. Remove and discard cinnamon sticks.
6 Remove foil from turkey; brush turkey and drizzle apple wedges with the cider mixture. Continue roasting, uncovered, until meat thermometer registers 180 F (juices run clear and drumsticks move easily in their sockets), basting bird and drizzling cider mixture over fruit every 10 minutes. Remove turkey from oven; discard cavity ingredients. Transfer turkey to a large serving platter. Surround with rosted apple wedges. Cover with foil; let stand for 15 to 20 minutes before carving.
7 Meanwhile, pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth to remaining pan juices to equal 2-1/2 cups; add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Season to taste with salt and pepper.

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