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 we’ve taken a leaf, or rather an apple, out of their book to make an absolutely delicious, rather different holiday turkey. You’ll be amazed at the wonderful flavor apples and rosemary will give to the bird itself, and how aromatic it will become after it’s finished with a simple cider glaze.
1. Preheat the oven to 425 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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, white wine or dry light cider
Ann's Tips and Tricks
Try to find a light, dry cider for the glaze. Clifton Dry is a perfect light, dry cider. If you can only find the usual darker, sweeter brew, taste it before deciding to add any sugar to the glaze since its sugars will concentrate as you reduce it.