Cider Glazed Turkey
Cider Glazed Turkey might be a good recipe to expand your main course recipe box. One serving contains 1025 calories, 114g of protein, and 34g of fat. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 27 hours and 10 minutes. A mixture of salt, sage, turkey, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
Watch how to make this recipe.
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.
Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt.
Remove from the heat, add 5 cups of ice, 6 cups water and stir.
Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
Preheat the oven to 350 degrees F.
Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
In a small bowl combine the canola oil, poultry seasoning and pepper.
Brush the turkey liberally until completely coated. 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. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals.
Remove from the oven and let rest at least 15 minutes before carving.
Transfer to a serving platter and serve.
In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.