Butter and Cider Glazed Turkey Recipe

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Butter and Cider Glazed Turkey
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Ingredients
16
Count
Nutrition
279
Calories
Total time
285
Minutes
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Ingredients:

Directions:

  1. Remove neck and giblets from bird. Rinse inside and outside of turkey and pat dry with paper towels. Season body cavity generously with salt and pepper and rub one of the cut garlic cloves on cavity. Place garlic cloves, onion, and the first apple in cavity.
  2. Pull neck skin to the back and fasten with a skewer. Tuck the drumsticks under the band of skin across the tail, or tie them securely to the tail with kitchen string. Twist wing tips under the back.
  3. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush the turkey with two tablespoons melted butter and season with additional salt and pepper. Cover turkey loosely with foil and roast in a 325°F oven about 2 1/2 to 3 1/2 hours or until temperature in thigh 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 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 so or until the cider is reduced to 2/3 cup. Add 1/3 cup butter, brown sugar, and thyme. Heat and stir until the sugar dissolves. Remove and discard cinnamon sticks.
  6. Remove foil from turkey and brush with cider mixture. Also, drizzle a little cider on apple wedges. Continue roasting, uncovered, until meat thermometer registers 180°F (juices run clear and drumsticks move easily in sockets), basting bird and drizzling apples with cider mixture every ten minutes. And okay, I know there is controversy over when the bird is done, but not dry, so use your own methods. This id the safe temperature.
  7. Remove turkey from oven, discard cavity ingredients. Transfer turkey to large serving platter. Surround with roasted apple wedges. Cover with foil and let stand for 15 or 20 minutes before serving.
  8. Meanwhile, pour drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. Pour 1/3 cup of the fat into a medium saucepan (you can discard the rest of the 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 one minute more. Season to taste with salt and pepper.
  9. OR, you can do what I do regarding gravy: I find gravy impossible to make. Don't know why. So I buy 3 or 4 jars of Boston Market turkey gravy, put it in a saucepan, and add my turkey drippings to that. Heat it up and throw it in your good gravy boat and no one will know the difference.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.66 Kcal (1167 kJ)
Calories from fat 125.62 Kcal
% Daily Value*
Total Fat 13.96g 21%
Cholesterol 57.39mg 19%
Sodium 134.19mg 6%
Potassium 161.19mg 3%
Total Carbs 27.78g 9%
Sugars 15.78g 63%
Dietary Fiber 0.85g 3%
Protein 10.62g 21%
Vitamin C 19.6mg 33%
Vitamin A 0.1mg 3%
Iron 1.2mg 7%
Calcium 32.2mg 3%
Amount Per 100 g
Calories 113.84 Kcal (477 kJ)
Calories from fat 51.32 Kcal
% Daily Value*
Total Fat 5.7g 21%
Cholesterol 23.44mg 19%
Sodium 54.82mg 6%
Potassium 65.85mg 3%
Total Carbs 11.35g 9%
Sugars 6.45g 63%
Dietary Fiber 0.35g 3%
Protein 4.34g 21%
Vitamin C 8mg 33%
Iron 0.5mg 7%
Calcium 13.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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