Cider-Glazed Turkey
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 small
Onion (quartered)1 small
Thyme (bunch)1 cup
Water1 cup
Apple Cider (unfiltered)2 tbsps
Sugar2 cups
White Wine (dry)1 cup
All-Purpose FlourDirections:
1
Prepare turkey: Preheat oven to 425°F with rack in lower third
2
Rinse turkey inside and out and pat dry
3
Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper
4
Put apple, onion, and thyme in large cavity
5
Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string
6
Preheat oven to 425°F with rack in lower third
7
Rinse turkey inside and out and pat dry
8
Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper
9
Put apple, onion, and thyme in large cavity
10
Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string
11
Roast turkey and Make cider glaze: Add water to pan and roast, without basting, 1 hour
12
Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes
13
Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified
14
Let glaze stand until ready to use
15
After turkey has roasted 1 hour, rotate pan 180 degrees
16
Roast, without basting, 40 minutes more
17
Add water to pan and roast, without basting, 1 hour
18
Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes
19
Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified
20
Let glaze stand until ready to use
21
After turkey has roasted 1 hour, rotate pan 180 degrees
22
Roast, without basting, 40 minutes more
23
Glaze turkey: Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours)
24
Carefully tilt turkey so juices from inside large cavity run into pan
25
Transfer turkey so juices from inside large cavity run into pan
26
Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F)
27
Discard string
28
Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours)
29
Carefully tilt turkey so juices from inside large cavity run into pan
30
Transfer turkey so juices from inside large cavity run into pan
31
Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F)
32
Discard string
33
Make gravy while turkey rests: Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat
34
Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes
35
Strain through sieve into measuring cup containing pan juices
36
Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour
37
Cook roux over medium heat, whisking, 3 minutes
38
Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally
39
Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes
40
Season with salt and pepper
41
Serve turkey with gravy
42
Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat
43
Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes
44
Strain through sieve into measuring cup containing pan juices
45
Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour
46
Cook roux over medium heat, whisking, 3 minutes
47
Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally
48
Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes
49
Season with salt and pepper
50
Serve turkey with gravy
51
What to drink: Josmeyer Les Folastries Gewürztraminer '05 Josmeyer Les Folastries Gewürztraminer '05