Butter-Rubbed Turkey with an Apple Cider Glaze and Gravy - Instructions
This turkey, cured with Apple Cider Brine and then basted with apple cider the last hour of roasting,
has a sweet and beautiful bronze-glazed finish-perfect for showcasing on a buffet table. I like to
garnish the serving platter with lady apples and kumquats nestled in a bed of fresh herbs. Pair this
turkey with the Chestnut Bread Stuffing with Apples, Bacon and Caramelized Onions, and your guests will
be returning to the buffet in seconds.
Position an oven rack on the second-lowest level in the oven. Preheat the oven to 500 F. Have ready a
large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
Place the onion, garlic, apples, thyme and sage inside the chest cavity of the turkey. Truss, following
the directions for an unstuffed turkey. Use a pastry brush to brush the turkey with the butter. Season
the turkey with salt and a few grinds of pepper. Place the turkey, breast-side down, on the roasting
rack. Add the giblets, stock, and 1 cup of the apple cider to the pan. Roast for 30 minutes.
Lower the oven temperature to 350 F. Baste the turkey with the pan juices, and roast an additional 30
minutes. Remove the turkey from the oven. Use oven mitts covered with aluminum foil or wads of paper
towels and turn the turkey breast-side up. Baste with the pan juices then return the turkey to the oven.