Cider Glazed Turkey
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Salt1 bunch
Thyme (fresh, divided)3 sprigs
Rosemary (fresh)1 bunch
Sage (fresh)5 cups
Ice Cubes6 cups
Water2 tbsps
Canola Oil1 tbsp
Poultry Seasoning1 cup
Brown SugarDirections:
1
Watch how to make this recipe
2
Brine: In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat
3
Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt
4
Remove from the heat, add 5 cups of ice, 6 cups water and stir
5
Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine
6
If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered
7
Cover the pot with a lid and refrigerate overnight or up to 24 hours
8
Preheat the oven to 350 degrees F
9
Remove the turkey from the brine, rinse and pat dry
10
Arrange it, breast side up, in a roasting pan
11
Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast
12
Tie the legs together with a piece of butcher's twine
13
In a small bowl combine the canola oil, poultry seasoning and pepper
14
Brush the turkey liberally until completely coated
15
Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours
16
About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze
17
Baste with the remaining glaze 2 more times at 10 minute intervals
18
Remove from the oven and let rest at least 15 minutes before carving
19
Transfer to a serving platter and serve
20
Glaze: In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar
21
Simmer until reduced to about 1/2 cup