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)



 
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


This recipe appears in: Turkey

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