Cider-Glazed Turkey Recipe

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Cider-Glazed Turkey
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Ingredients
11
Count
Nutrition
1202
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Prepare turkey: Preheat oven to 425°F with rack in lower third.
  2. Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
  3. Roast turkey and Make cider glaze: Add water to pan and roast, without basting, 1 hour.
  4. 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. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
  5. After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
  6. 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).
  7. Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. 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). Discard string.
  8. 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.
  9. 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. Strain through sieve into measuring cup containing pan juices.
  10. Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
  11. Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
  12. Serve turkey with gravy.
  13. What to drink:Josmeyer Les Folastries Gewürztraminer '05
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1201.99 Kcal (5032 kJ)
Calories from fat 115.16 Kcal
% Daily Value*
Total Fat 12.8g 20%
Cholesterol 506.81mg 169%
Sodium 475.58mg 20%
Potassium 86.8mg 2%
Total Carbs 54.84g 18%
Sugars 33.27g 133%
Dietary Fiber 7.81g 31%
Protein 197.32g 395%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 2%
Iron 0.1mg 0%
Calcium 14.1mg 1%
Amount Per 100 g
Calories 125.56 Kcal (526 kJ)
Calories from fat 12.03 Kcal
% Daily Value*
Total Fat 1.34g 20%
Cholesterol 52.94mg 169%
Sodium 49.68mg 20%
Potassium 9.07mg 2%
Total Carbs 5.73g 18%
Sugars 3.47g 133%
Dietary Fiber 0.82g 31%
Protein 20.61g 395%
Vitamin C 0.2mg 3%
Calcium 1.5mg 1%

* 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

  • 24.3
    Points
  • 27
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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