Cider Glazed Turkey


One 14 pound turkey, giblets removed, rinsed and patted dry
3/4 teaspoon of salt, divided
1/2 teaspoon of ground black pepper, divided
1 tablespoon of olive oil
2 cups of apple cider
1 1/2 cups of chicken broth
One 6 ounce can of frozen apple juice concentrate, thawed
2 tablespoons of apple brandy
2 tablespoons of fresh sage, chopped
1 clove garlic, minced
1/4 teaspoon of cracked black pepper

Heat the oven to 450F. Sprinkle the turkey cavity with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Secure the legs with kitchen string, fold wings back and secure under bird. Place turkey, breast side up on rack in roasting pan. Brush with oil and sprinkle with the remaining 1/4 teaspoon each of salt and pepper. Roast for 15 minutes. Meanwhile, in a saucepan over high heat, bring cider to a boil, cook for 15 minutes or until reduced by half. Stir in the remaining ingredients, boil for 2 minutes. Remove from heat and let cool. Reserve 2 1/2 cups of glaze for gravy. Reduce oven temperature to 325F. Roast turkey 3 - 3 1/2 hours, basting frequently with pan juices, until thermometer inserted into thickest part of thigh registers 180F. During the last 40 minutes of cooking, baste every 10 minutes with remaining cider glaze. Place turkey on serving platter and let stand for 20 minutes before carving. Meanwhile, skim all fat from the pan drippings, place pan over 2 burners set at high heat. Stir in 2 1/2 cups of reserved glaze. Bring to a boil, scraping up any browned bits from bottom of pan. Cook for 10 minutes or until thickened. Makes 12 servings


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