This is the main content.
Buttery Cider-Glazed Turkey
Recipes
Buttery Cider-Glazed Turkey
12 servings
4 hours, 30 minutes total (Active 1 hour)

Ingredients

  • 4 cloves garlic
  • 1 small yellow onion
  • 7 medium baking apples (such as Golden Delicious, Granny Smith, or Braeburn)
  • 1 fresh whole turkey (12–14 lb)
  • 1 tablespoon + 1 teaspoon kosher salt, divided
  • 3 teaspoons black pepper, divided
  • ⅓ cup + 2 tablespoons unsalted butter
  • Aluminum foil
  • 2 tablespoons lemon juice
  • 2 cups apple cider
  • 5 (3-inch) cinnamon sticks, broken
  • ⅓ cup packed brown sugar
  • 1 teaspoon dried thyme
  • Fresh herb sprigs such as Italian parsley, rosemary, or dill (optional for garnish)

Steps

    1. Halve garlic cloves and cut onion into wedges; core apples and cut into eight wedges each. Preheat oven to 325°F. Remove giblets and neck from turkey; reserve for another use or discard. Season body cavity with 1 tablespoon salt and 2 teaspoons pepper. Rub one of the cut garlic cloves over body cavity.
    2. Pull neck skin to the back and fasten with a skewer. Place turkey, breast-side up, on a rack in a shallow roasting pan; twist wing tips under the back. Place remaining garlic, onions, and 8 apple wedges in cavity (wash hands).
    3. Melt 2 tablespoons butter and brush over turkey. Season with remaining 1 teaspoon each salt and pepper. Cut band of skin or string between drumsticks to allow thighs to roast evenly, if desired (If turkey has a metal or plastic clamp, leave it intact.). Cover loosely with foil and roast for 2 hours.
    4. Toss remaining 48 apple wedges with lemon juice. Place around turkey and cover loosely with foil. Roast 30 minutes more.
    5. Meanwhile, place apple cider and cinnamon sticks in a small saucepan and bring to a boil. Reduce heat and simmer uncovered about 30 minutes or until reduced to ⅔ cup. Add ⅓ cup butter, brown sugar, and thyme; heat and stir until sugar is dissolved. Remove cinnamon sticks and discard.
    6. Remove foil from turkey; brush cider mixture over turkey and drizzle over apple wedges. Continue roasting uncovered, basting turkey and drizzling fruit with cider mixture every 10 minutes until turkey is 165°F.
    7. Remove turkey from oven, discard cavity ingredients, and transfer to a serving platter. Surround with roasted apples and herb sprigs, if desired. Let stand for 15–20 minutes before carving.

Amount per 1⁄12 recipe serving: Calories 660, Total Fat 26g, Sat Fat 10g, Trans Fat 0.5g, Chol 300mg, Sodium 21010mg, Total Carb 26g, Fiber 3g, Sugars 21g, Protein 75g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%