Butter Rubbed Roast Turkey With An Apple Cider Glaze Recipe
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Ingredients
1 large yellow onion (about 10 ounces), quartered
4 cloves garlic
2 Golden Delicious apples, cored and quartered
4 sprigs fresh thyme
4 fresh sage leaves
1 Brined Turkey (12 to 16 pounds) made with Apple Cider Brine
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons kosher salt
Freshly ground pepper
Turkey giblets (neck, tail, gizzard, and heart only)
1 cup Chicken Stock or canned low-sodium chicken broth
2 cups unsweetened apple cider or juice
2 tablespoons all-purpose flour
Directions
Position an oven rack on the second-lowest level in the oven.
Preheat the oven to 500°F.
Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
Place the onion, garlic, apples, thyme, and sage inside the chest cavity of the turkey.Use a pastry brush to brush the turkey with the butter.
Season the turkey with salt and a few grinds of pepper.
Place the turkey, breast-side down, on the roasting rack.
Add the giblets, stock, and 1 cup of the apple cider to the pan.
Roast for 30 minutes.
Lower the oven temperature to 350°F.
Baste the turkey with the pan juices, and roast an additional 30 minutes.
Remove the turkey from the oven.
Use oven mitts covered with aluminum foil, or wads of paper towels, and turn the turkey breast-side up.
Baste with the pan juices, and then return the turkey to the oven.
Continue to roast the turkey, basting occasionally.
After it has roasted for 2 hours, begin basting every 30 minutes with the remaining 1 cup of apple cider.
The turkey is done when an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh.
When the internal temperature of the turkey is 125°F, the turkey is about 1 hour away from being done.
(Roasting times will vary depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.
See the chart on page 48 for guidance.) When the turkey is done, transfer it to a carving board or serving platter, and cover the breast loosely with aluminum foil.
Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
TO MAKE THE GRAVY While the turkey is resting make the gravy.
Place the roasting pan over medium-high heat.
Discard the giblets.
Skim any fat from the surface, and bring the liquid in the pan to a simmer.
Using a wooden spoon, scrape and loosen any brown bits sticking to the bottom and sides of the pan.
Place the flour in a 1-cup measure, add a small amount of the simmering liquid, and blend until smooth.
Slowly pour this into the simmering liquid and whisk until thickened, about 3 minutes.
Season to taste with salt and pepper.
Preheat the oven to 500°F.
Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
Place the onion, garlic, apples, thyme, and sage inside the chest cavity of the turkey.Use a pastry brush to brush the turkey with the butter.
Season the turkey with salt and a few grinds of pepper.
Place the turkey, breast-side down, on the roasting rack.
Add the giblets, stock, and 1 cup of the apple cider to the pan.
Roast for 30 minutes.
Lower the oven temperature to 350°F.
Baste the turkey with the pan juices, and roast an additional 30 minutes.
Remove the turkey from the oven.
Use oven mitts covered with aluminum foil, or wads of paper towels, and turn the turkey breast-side up.
Baste with the pan juices, and then return the turkey to the oven.
Continue to roast the turkey, basting occasionally.
After it has roasted for 2 hours, begin basting every 30 minutes with the remaining 1 cup of apple cider.
The turkey is done when an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh.
When the internal temperature of the turkey is 125°F, the turkey is about 1 hour away from being done.
(Roasting times will vary depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.
See the chart on page 48 for guidance.) When the turkey is done, transfer it to a carving board or serving platter, and cover the breast loosely with aluminum foil.
Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
TO MAKE THE GRAVY While the turkey is resting make the gravy.
Place the roasting pan over medium-high heat.
Discard the giblets.
Skim any fat from the surface, and bring the liquid in the pan to a simmer.
Using a wooden spoon, scrape and loosen any brown bits sticking to the bottom and sides of the pan.
Place the flour in a 1-cup measure, add a small amount of the simmering liquid, and blend until smooth.
Slowly pour this into the simmering liquid and whisk until thickened, about 3 minutes.
Season to taste with salt and pepper.
