Succulent Roast Turkey the Editors of Publications International, Ltd.
Succulent Roast Turkey
Makes 10 to 12 servings
|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|
- Preheat oven to 450°F. Rinse turkey in cold water; drain well and pat dry with paper towel. Stuff turkey, if desired.
- 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.
- 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.
|Saturated Fat||7 g|
|Total Fat||21 g|
|Calories from Fat||33 %|
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