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Roast Turkey with Apple Cider Glaze
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Submitted by:
John |
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A sweet, very flavorable turkey recipe. |
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INGREDIENTS:
- 1 whole , 12 Pound Turkey
- 1 whole , Apple(quartered)
- 1 whole , Onion(quartered)
- 1 whole , Bunch Parsley Sprigs
- 3/4 cup(s) , Apple Butter
- 2 tablespoon(s) , Dijon Mustard
- 2 tablespoon(s) , Brown Sugar
- 1/4 teaspoon(s) , Ground Nutmeg
- 1 1/4 teaspoon(s) , Salt
- 1 1/4 teaspoon(s) , Pepper
- 1/4 teaspoon(s) , Red Pepper
- 2 can(s) , Chicken Broth (low sodium)
- 3 tablespoon(s) , Flour
- 3/4 cup(s) , Apple Cider
- 1/4 cup(s) , Milk
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| Instructions: |
Preheat oven to 325° F. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Stuff cavities of turkey with quartered apple, onion and parsley sprigs.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine apple butter, sugar, mustard and nutmeg in a small bowl; stir well. Spread apple butter mixture under loosened skin and rub into the body cavity. Sprinkle bird with 1 teaspoon salt, 1 teaspoon black pepper and ground red pepper. Pour broth and enough water to equal 3 cups liquid into the bottom of the pan.
Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325° F. for 3 hours or until thermometer reaches 160° F.
Cover turkey loosely with foil; let stand 10 minutes. Discard skin. Remove turkey from pan, reserving 1-1/2 cups cooking liquid; reserve remaining cooking liquid for another use. Place turkey on a platter. Set aside; keep warm.
Drain liquid into measuring cup, reserving 1 cup of broth and stopping before the fat layer reaches the opening. Drain fat layer into another bowl, reserving 2 tablespoons. Discard remaining fat.
Combine reserved fat and flour in a medium saucepan over medium heat and stir until smooth. Stir in reserved 1 cup broth, cider and milk and bring to a boil. Reduce heat and simmer uncovered 3 minutes, stirring constantly until thick and bubbly. Stir in remaining salt and black pepper. Serve gravy with skinned turkey. |
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