Cider Glazed Turkey Recipes

CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE

Steps:

• For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
• Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
• For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.

CIDER-GLAZED TURKEY

Steps:

• Preheat oven to 425°F with rack in lower third.
• Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
• Add water to pan and roast, without basting, 1 hour.
• Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
• After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
• Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).
• Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F). Discard string.
• Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
• Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
• Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
• Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
• Serve turkey with gravy.

CIDER-BRINED-AND-GLAZED TURKEY

Steps:

• For brine:
• Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
• Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
• For broth:
• Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
• For glaze:
• Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
• Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
• Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
• For gravy:
• Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

CIDER-GLAZED TURKEY

Steps:

• Preheat the oven to 425 degrees.
• Remove the giblets from the turkey. Transfer to a roasting pan. Rub the olive oil all over the turkey, and rub in a generous amount of salt and pepper all over.
• Put the apple, rosemary and onion into the cavity of the turkey. Tie the drumsticks together with kitchen twine and tuck the wings underneath the body.
• Roast in the oven for 30 minutes. Pour in 1 cup of water or stock into the pan and cover the turkey very loosely with foil. Reduce the heat to 325 degrees. Cook for another hour.
• While the turkey is roasting, in a small saucepan combine the apple cider, sugar, and rosemary sprig. Cook over low heat, until reduced to about ¼ cup, about 8 to 10 minutes. Discard the rosemary and remove from heat. Whisk in the butter 1 tablespoon at a time. Set aside, keeping warm, until ready to use.
• When the inside of the turkey reads between 165 and 170 degrees, remove from the oven and let sit for 15 minutes before carving. Serve with the gravy.

CIDER GLAZED TURKEY

Steps:

• Brine:
• In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
• In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
• Glaze:
• In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

APPLE CIDER BRINED AND GLAZED TURKEY BREAST RECIPE

Steps:

• At least 8 hours before roasting or the night before, make the brine. In a 4-quart saucepan, combine the salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice.
• Add the apple cider and stir to combine.
• Bring to a boil over medium-high heat; stirring until the salt and sugar have dissolved.
• Boil for 3 minutes, then remove from the heat.
• Add the 2 cups of cold water, stir and set aside to cool.
• Place the turkey breast in a jumbo-size plastic sealable bag breast side down.
• Pour some of the cooled brine mixtures into the open cavity of the breast and the rest all around the breast in the bag.
• Seal the bag and place it in a pan with sides.
• Refrigerate for 8 hours or overnight.
• About 1 hour before roasting, remove the turkey from the brine, and rinse it thoroughly under cold water.
• Place on a platter and blot it dry with paper towels.
• Discard the brine.
• Preheat the oven to 400 degrees F.
• Place a V-rack in a roasting pan.
• Rub the turkey breast all over with the softened butter and season with salt and pepper.
• Place turkey on the rack.
• Scatter the sprigs of thyme and sage, onion, and carrots in the bottom of the pan.
• Add the chicken broth and the apple cider.
• Place in the oven and roast for 30 minutes.
• Reduce the heat to 375 degrees F and baste with the pan juices.
• Continue roasting, basting occasionally with the pan juices, adding the remaining apple cider.
• Remove from the oven, transfer to a platter, and tent with foil.
• Meanwhile, make pan gravy while the turkey breast is resting.
• Place the roasting pan over medium-high heat.
• Discard the herbs, onions, and carrots.
• Skim any fat from the surface. Bring the liquid in the pan to a simmer.
• Using a wooden spoon, scrape and loosen any browned bits sticking to the bottom and sides of the pan.
• Place the flour in a small bowl, add some of the simmering liquid to the flour and blend until smooth.
• Slowly whisk the flour mixture into the pan until thickened.
• Add extra chicken broth if needed.
• Season to taste with salt and pepper.
• Strain if desired and transfer to a sauceboat to serve.
• Carve the turkey breast and serve with the gravy.