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 recipe we’ve taken a... page — 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 at how aromatic it will become after it’s finished with a simple cider glaze.
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.
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