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Cider and Herb Roasted Turkey
Roasted to perfection turkey marinated in warm fall flavours like apple cider, rosemary, butter, and apples.
YIELDS
8
Ingredients
- 1 1/2 cups apple cider
- 1 sprig each, rosemary, sage, thyme
- 1/4 cup butter
- 3/4 cup butter at room temperature, for herb butter
- 1 tablespoons dijon mustard
- 1 tablespoon each chopped, fresh rosemary, sage, thyme, for herb butter
- 2 teaspoon onion powder
- 2 leeks, trimmed and sliced in half lengthwise
- 2 cooking onions, quartered
- 2 stalks of celery, cut into 2- inch pieces
- 2 carrots, cut into 2- inch pieces
- 3 sprigs each of thyme, rosemary and sage, for turkey
- 1 bulb of garlic, cut in half crosswise
- 2 apples, quartered
- 1 cup turkey stock or water
- 1 cup apple cider
- 1 - 11-13lb (5-6kg) whole turkey
- Salt, to season
Directions
- Preheat the oven to 350°F
- Add the apple cider and herbs to a small pot for the glaze and bring to a simmer. Cook until the cider has reduced by half, about six to eight minutes. Whisk in the butter. Set aside.
- Mix the herb butter, Dijon mustard, herbs, and onion powder for the herb butter.
- For the turkey, to a large shallow roasting pan, add the leeks, half the onions, half the celery, all of the carrots and one sprig of each, thyme, rosemary and sage and half the garlic and apple. Pour in the turkey stock and apple cider.
- Remove the giblets from the turkey's cavity and set aside for gravy. Place the turkey in the roasting pan of vegetables and herbs on the bed. Tuck the wings under the body of the turkey. Dry the surface of the turkey well and season with salt inside and out.
- Gently separate the turkey skin from the breast meat, careful not to tear the skin. Spread some of the butter mixture under the turkey's skin, ensuring it is evenly distributed. Spread the remainder of the butter all over the exterior of the bird.
- Stuff the cavity with the remaining onions, celery, herbs and garlic.
- Place the roasting pan in the oven and cook for approximately 15 minutes per pound. Baste the turkey every 45 minutes or so with the cider butter mixture. If the breast is browning too quickly, tent it loosely with aluminum foil. The turkey is done when an instant digital thermometer inserted into the thigh reads 165°F-170°F.
- Remove the turkey from the oven and rest for at least 20 to 45 minutes.
- Transfer to a large cutting board and carve for serving. Enjoy!
