Succulent Roast Turkey
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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