I tried this recipe for the first time in 2003, after seeing it in a Better Homes and Gardens magazine. It is one of my husband's favorites. He requests it every Thanksgiving. This year he picked out a 19 lb turkey and couldn't wait to get it carved.
Adapted from Better Homes and Gardens Buttery Cider Glazed Turkey:
19 lb turkey
4 large garlic cloves, peeled and halved
1 large onion, peeled and cut into wedges
2 medium baking apples, cored and cut into wedges
2 tablespoons butter, melted
2 tablespoons lemon juice
2 cups fresh apple cider
5 sticks cinnamon (about 3 inch lengths) broken
1/3 cup butter
1/3 cup brown sugar
1 teaspoon dried thyme, crushed
1/3 cup all purpose flour
Chicken broth
Preparation
1. Preheat oven to 325 degrees
2. Rinse turkey well and pat dry with paper towels
3. Season inside cavity with pepper. Rub 1 of the halved garlic cloves on the inside of the cavity
4. Place the garlic cloves, onion, and first apple in the cavity
5. Pull turkey skin to back and fasten with skewer
6. Tuck the drumsticks under the band. Twist wing tips under back
7. Brush turkey with 2 tablespoons melted butter and season with pepper
8. Place bird, breast side up, on a rack in a shallow roasting pan.
9. Insert meat thermometer into center of an inside thigh muscle without letting it touch bone.
Roast
10. Cover bird loosely with foil and roast until thermometer measures 160°
11. Cut band of skin or string
10. Cover bird loosely with foil and roast until thermometer measures 160°
11. Cut band of skin or string
Basting mixture
12. Once the turkey reaches 140°, bring apple cider and cinnamon sticks to boiling
13. Reduce heat and boil steadily for about 30 minutes or cider is reduced to about 2/3 cup
14. Add the 1/3 cup butter, brown sugar, and thyme
15. Heat and stir until sugar is dissolved
16. Remove and discard cinnamon sticks
12. Once the turkey reaches 140°, bring apple cider and cinnamon sticks to boiling
13. Reduce heat and boil steadily for about 30 minutes or cider is reduced to about 2/3 cup
14. Add the 1/3 cup butter, brown sugar, and thyme
15. Heat and stir until sugar is dissolved
16. Remove and discard cinnamon sticks
Final Roast
17. Remove foil from turkey. Baste turkey with cider mixture
18. Continue roasting uncovered until thermometer reads 180°, basting every 10 min
19. Remove turkey from oven and discard cavity ingredients
20. Cover with foil and let stand 15-20 minutes before carving
17. Remove foil from turkey. Baste turkey with cider mixture
18. Continue roasting uncovered until thermometer reads 180°, basting every 10 min
19. Remove turkey from oven and discard cavity ingredients
20. Cover with foil and let stand 15-20 minutes before carving
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