Roasted Turkey with Brown Sugar and Cider Glaze
Recipe - Knollwood
Roasted Turkey with Brown Sugar and Cider Glaze
Prep Time35 Minutes
Servings8
Cook Time180 Minutes
Ingredients
1 (12 to 14 lb) whole turkey, fresh or completely thawed
8 tbsp Crystal Farms butter
2 tsp salt
1 tsp freshly ground black pepper
1 tsp McCormick pumpkin pie spice
1 cup water
GLAZE
11/2 cups packed brown sugar
1 cup apple cider
GRAVY
12 tbsp Crystal Farms butter (3/4 cups)
3/4 cup all-purpose flour
2 cartons (32 oz each) reduced-sodium chicken broth
Directions
- Heat oven to 375°F. Remove giblets from turkey and discard or save for another use. Thoroughly dry turkey inside and out. Tuck 8 tablespoons of butter under the skin of the turkey breasts and legs, then season the outside with salt, pepper, and pumpkin pie spice, pressing to adhere. Place the turkey on a greased rack in a roasting pan with water in the bottom, cover with foil, and roast for 2 hours.
- Meanwhile, in 3-quart saucepan, stir brown sugar and apple cider until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5–8 minutes, stirring occasionally, until thickened and reduced by half. Transfer half of glaze to small serving bowl, cover, and refrigerate until ready to use. Cover remaining glaze and keep warm.
- Remove foil from roasting pan and discard. Brush turkey with warm glaze. Continue to roast, uncovered, 15–45 minutes, or until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork. After 15 minutes, tent turkey with foil to prevent skin from getting too dark. Remove turkey from the pan and let rest for15 minutes before carving. Strain and reserve pan juices.
- While turkey is resting, make the gravy. Set roasting pan over two burners over medium heat and cook remaining butter and flour for 2–3 minutes, until mixture is thick and smells nutty. Add pan juices and chicken broth; heat to boiling over high heat. Reduce the heat and let simmer, stirring often, 8–10 minutes, until thickened.
- Carve the turkey and serve with the reserved glaze and gravy.
35 minutes
Prep Time
180 minutes
Cook Time
8
Servings
Directions
- Heat oven to 375°F. Remove giblets from turkey and discard or save for another use. Thoroughly dry turkey inside and out. Tuck 8 tablespoons of butter under the skin of the turkey breasts and legs, then season the outside with salt, pepper, and pumpkin pie spice, pressing to adhere. Place the turkey on a greased rack in a roasting pan with water in the bottom, cover with foil, and roast for 2 hours.
- Meanwhile, in 3-quart saucepan, stir brown sugar and apple cider until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5–8 minutes, stirring occasionally, until thickened and reduced by half. Transfer half of glaze to small serving bowl, cover, and refrigerate until ready to use. Cover remaining glaze and keep warm.
- Remove foil from roasting pan and discard. Brush turkey with warm glaze. Continue to roast, uncovered, 15–45 minutes, or until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165°F and juices in the thigh run clear when pierced with a fork. After 15 minutes, tent turkey with foil to prevent skin from getting too dark. Remove turkey from the pan and let rest for15 minutes before carving. Strain and reserve pan juices.
- While turkey is resting, make the gravy. Set roasting pan over two burners over medium heat and cook remaining butter and flour for 2–3 minutes, until mixture is thick and smells nutty. Add pan juices and chicken broth; heat to boiling over high heat. Reduce the heat and let simmer, stirring often, 8–10 minutes, until thickened.
- Carve the turkey and serve with the reserved glaze and gravy.
