Cider-Glazed Turkey


Photo: flickr user Guitarfool5931

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Adapted from Gourmet, November 2009 by Ian Knauer

Tags:

main dish
Thanksgiving

Yield:

6.0 servings

Added:

December 1, 2009

Creator:

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Ingredients

For turkey:
1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding
1 apple, cut into chunks
1 small onion, quartered
1 small bunch thyme
1 cup water
For cider glaze:
1 cup unfiltered apple cider
2 tablespoons sugar
1/2 tablespoon stick unsalted butter, cut into
For gravy:
2 cups dry white wine
Melted unsalted butter if necessary
cup all-purpose flour
cup About 4 hot turkey giblet stock

Preparation

1
Prepare turkey: Preheat oven to 425°F with rack in lower third. 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.
2
Roast turkey and Make cider glaze: Add water to pan and roast, without basting, 1 hour. 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.
3
After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
4
Glaze turkey: 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).
5
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&Deg;F). Discard string.
6
Make gravy while turkey rests: Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
7
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.
8
Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
9
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. Serve turkey with gravy.

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