Ingredients: |
Ingredients: Cider Glaze:
1 cup unsweetened apple cider
1/4 cup unsalted butter , cubed
Turkey:
1 whole turkey (about 5.4 kg)
1/2 cup unsalted butter , softened
1 tablespoon each chopped fresh thyme and fresh sage leaves
1 teaspoon each salt and pepper
5 cloves garlic , smashed
2 carrots , chopped
1 onion , chopped
1 stalk celery , chopped
2 to 4 large sprigs fresh rosemary
2 tablespoons all-purpose flour
6 cups sodium-reduced chicken broth
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Directions: |
Directions:Cider Glaze: In saucepan, bring apple cider to boil over medium-high heat; cook until reduced by half, 7 to 10 minutes. Remove from heat; whisk in butter. Set aside.
Turkey: Preheat oven to 450°F. Remove giblets and neck from turkey; set aside. Place turkey, breast side up, on greased rack in roasting pan. In small bowl, stir together butter, thyme, sage, salt and pepper. Rub turkey all over with butter mixture.
Roast for 30 minutes. Remove from oven and reduce heat to 350°F; place garlic, carrots, onion, celery, rosemary to taste and reserved giblets and neck in roasting pan. Continue to roast, basting every 30 minutes with Cider Glaze and loosely covering with foil if browning too quickly, until instant-read thermometer inserted in thickest part of breast reads 170°F, about 3 hours.
Transfer turkey to platter. Using turkey baster, or tilting turkey with tongs over heatproof bowl, remove juices from inside turkey; whisk in flour. Set aside. Loosely tent turkey with foil; let rest for 30 minutes before carving.
Meanwhile, transfer roasting pan to stovetop; discard giblets and neck. Stir in broth; bring to boil over medium-high heat. Reduce heat to medium; simmer for 20 minutes, scraping up any browned bits. Whisk in flour mixture; bring to boil over medium-high heat. Reduce heat to medium; simmer, whisking often, until thickened, 5 to 8 minutes. Strain through fine-mesh sieve into serving bowl. Serve with turkey. |
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