Cider-Glazed Turkey
A beautifully roasted turkey glazed with a sweet apple cider reduction and served with a rich wine-infused gravy. Perfect for special occasions, this recipe combines the natural flavors of turkey with apple, thyme, and white wine.
Ingredients
- •1 whole turkey
- •1 whole apple
- •1 whole small onion
- •1 bunch thyme
- •1 cup water
- •1 cup unfiltered apple cider
- •2 tablespoons sugar
- •½ stick unsalted butter
- •2 cups dry white wine
- •tablespoons melted unsalted butter
- •⅓ cup all-purpose flour
- •4 cups turkey giblet stock
- •1 set equipment
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in lower third.
10 min
- 2.
Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
15 min
- 3.
Add water to pan and roast, without basting, 1 hour.
60 min
- 4.
Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
10 min
- 5.
After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
40 min
- 6.
Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).
15 min
- 7.
Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
30 min
- 8.
Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
5 min
- 9.
Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
2 min
- 10.
Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
2 min
- 11.
Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
15 min
- 12.
Serve turkey with gravy.
5 min
- 13.
Josmeyer Les Folastries Gewürztraminer '05
