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Cider Glazed Turkey

Name: Cider Glazed Turkey
Prep time: 30

(4 votes, average: 4.80 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

The Asturias in Northern Spain are famous for their apples, and the cooks are partial to using the region’s light, dry cider to cook with instead of wine. With this Cider Glazed Turkey recipe...

Ingredients

For the turkey:

1 (12 pound) turkey
¼ cup olive oil
Salt and pepper, to taste
2 apples, cut into chunks
5 sprigs of rosemary
1 onion, quartered

For the glaze:

1½ cups apple cider
1 tablespoon sugar (optional)
2 sprigs rosemary
½ cup butter

For the gravy:

2 tablespoons butter
¼ cup flour
2 cups stock
2 cups water or Martinelli’s non-alcoholic cider

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Nutrition Facts

Calories

675 cals

Fat

33 g

Saturated Fat

12 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

12 g

Carbohydrates

20 g

Sugar

13 g

Fiber

2 g

Protein

72 g

Sodium

1468 mg

Directions

Preheat the oven to 425 degrees.
Remove the giblets from the turkey. Transfer to a roasting pan. Rub the olive oil all over the turkey, and rub in a generous amount of salt and pepper all over.
Put the apple, rosemary and onion into the cavity of the turkey. Tie the drumsticks together with kitchen twine and tuck the wings underneath the body.
Roast in the oven for 30 minutes. Pour in 1 cup of water or stock into the pan and cover the turkey very loosely with foil. Reduce the heat to 325 degrees. Cook for another hour.
While the turkey is roasting, in a small saucepan combine the apple cider, sugar and rosemary sprig. Cook over low heat, until reduced to about ¼ cup, about 8 to 10 minutes. Discard the rosemary and remove from heat. Whisk in the butter 1 tablespoon at a time. Set aside, keeping warm, until ready to use.
When the inside of the turkey reads between 165 and 170 degrees, remove from the oven and let sit for 15 minutes before carving. Serve with the gravy.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.