Cider-glazed rosemary turkey with apples and onions
1 (12- to 13-pound) turkey (fresh recommended)
6 to 8 rosemary sprigs
2 medium apples (McIntosh recommended), cored and quartered
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1 medium onion, quartered
5 cups fresh apple cider (See NOTE)
1 / 4 cup (2 ounces) butter, melted
1 / 4 cup sugar
Makes 12 servings.
Preheat oven to 325 degrees.
Remove giblets from body cavity of turkey. Rinse and dry turkey inside and out. Very carefully loosen skin from breast by inserting your hand between the skin and meat; do not tear the skin. Insert 2 to 3 rosemary sprigs between the skin and meat on both breasts so you can see them through the skin.
Place turkey in a roasting pan and place remaining rosemary as well as the apples and onions inside the breast and neck cavity and around the turkey in the pan.
Combine 2 cups apple cider and the melted butter and pour some into the breast cavity and the remainder over the bird. Cover the bird loosely with tinfoil and place in the oven. Baste the bird every 30 minutes with pan juices and roast the bird a total of 3 to 3 3/4 hours.
Meanwhile, in a saucepan, combine the remaining 3 cups apple cider and sugar. Bring to a boil, reduce heat and gently boil about 30 minutes until mixture becomes reduced and syrupy. Watch carefully during the final cooking time so syrup doesn’t burn.
During the last 30 to 45 minutes of roasting, uncover the turkey and brush with the cider glaze every 15 minutes until it is the color you like. A whole turkey is safe when cooked to an internal temperature of 165 degrees measured on a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Reserve the remaining glaze to add to gravy or to serve with the turkey at the table.
Let the turkey sit 15 minutes, covered, before carving and serving. Remove the onions and apples from the turkey cavity and place around the turkey on a platter. Serve to be sliced at the table.
Nutritional information per serving: 452 calories, 39 percent calories from fat, 20 grams total fat, 8 grams saturated fat, 144 milligrams cholesterol, 20 grams carbohydrates, .5 gram total fiber, 18 grams total sugars, 20 grams net carbs, 46 grams protein, 122 milligrams sodium.
NOTE: If cider is not available, use Simply Apple juice from the refrigerated juice section of your supermarket. If you wish you can inject the turkey with the cider and melted butter mixture instead of just pouring it into the turkey breast cavity. This will give the meat more flavor as you cut into it.