Succulent Roast Turkey

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Succulent Roast Turkey."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/succulent-roast-turkey-recipe.htm>  06 July 2008.

Succulent Roast Turkey Photo
Succulent Roast Turkey
Yield: Makes 10 to 12 servings
Ingredients:
1
(12-pound) fresh or thawed frozen turkey

1/4
cup butter, melted, divided

Salt, to taste

Freshly ground black pepper, to taste

1-1/2
cups apple cider or apple juice

2
cups chicken broth, divided

Cider Pan Gravy (recipe follows)



Preparation:
1.
Preheat oven to 450°F. Rinse turkey in cold water; drain well and pat dry with paper towel. Stuff turkey, if desired.

2.
Place on rack in large shallow roasting pan. Brush 2 tablespoons butter over turkey. Sprinkle salt and pepper lightly over turkey. Pour cider and 1 cup broth into bottom of roasting pan. Place in oven; roast for 10 minutes. Reduce oven temperature to 325°F and continue roasting for 1 hour. Brush remaining 2 tablespoons butter over turkey; add remaining 1 cup broth and continue roasting 1 hour. Baste turkey with pan juices; add additional broth if pan is dry to prevent drippings from burning. Continue baking until internal temperature of thigh meat registers 180°F and legs move easily in sockets, 30 minutes to 1 hour longer.

3.
Transfer turkey to carving board or serving platter; tent with foil and let stand 20 to 30 minutes before carving. Reserve drippings in roasting pan for Cider Pan Gravy (recipe follows). Drippings will be dark.



Nutritional Information:
Serving Size:
Sodium 403 mg
Protein 89 g
Carbohydrate 1 g
Cholesterol 334 mg
Saturated Fat 7 g
Total Fat 21 g
Calories from Fat 33 %
Calories 583
Dietary Exchange:
Meat 11


Cider Pan Gravy

Yield: Makes 8 to 10 servings
Ingredients:
Reserved drippings from roasting pan

3
tablespoons all-purpose flour

2
cups chicken broth or turkey stock

1/4
cup heavy whipping cream

1/2
teaspoon salt, or to taste

1/4
teaspoon freshly ground black pepper



Preparation:
1.
Pour drippings into measuring cup; spoon off 3 tablespoons of fat and transfer to a medium saucepan. Discard rest of fat. Add flour; cook over medium heat 1 minute, stirring constantly. Gradually stir in chicken broth, then defatted reserved drippings. Cook over medium heat 10 minutes, stirring occasionally. Stir in cream, salt and pepper. Taste and add more salt if desired.



Nutritional Information:
Serving Size:
Sodium 315 mg
Protein 1 g
Carbohydrate 2 g
Cholesterol 9 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 64 %
Calories 32
Dietary Exchange:
Fat .5



This recipe appears in: Savory Sauces