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Boiled Cider Glazed Turkey

1

16lb fresh turkey at room temperature

salt, and fresh pepper to taste

2

apples cored and slices into 1/2 " rings

12

sage leaves

4

tbsp.

unsalted butter, melted

1 1/2

cups

Boiled Cider

10

small

shallots, peeled

Soak a clay roaster in water according to manufacturer's instructions. Rinse turkey inside and out with cold water; pat dry with paper towels. Using your fingers, gently loosen skin on breast and legs, being careful not to tear skin. Season meat under skin with salt and pepper. Insert 3 apple rings and 3 sage leaves in between breast meat and skin; pat skin in place. Place remaining apples and sage in cavity and season cavity with salt and pepper. Truss turkey with kitchen twine. Place turkey, breast side up, in the clay roaster. Pour melted butter and boiled cider over turkey and season with salt and pepper. Arrange shallots around turkey and cover roaster with lid. Place on a lower rack in a cold oven and set heat to 400F. Roast, basting every 15-20 minutes, until an instant read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180F, 3-31/4 hours. 30 minutes before turkey is done remove lid and continue roasting. Let turkey rest 15-20 minutes before carving. Serve with juices and shallots alongside. Serves 10-12

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (14.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

483.66

Calories From Fat (84%)

405.44

% Daily Value

Total Fat 46.11g

71%

Saturated Fat 29.18g

146%

Cholesterol 122.12mg

41%

Sodium 24.21mg

1%

Potassium 279.02mg

8%

Total Carbohydrates 3.51g

1%

Fiber 0g

0%

Sugar 1.47g

 

Protein 0.51g

1%