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Title: Roast Turkey Glazed with Rosemary, Honey & Ci
Categories: Jewish Meat Newyear
Yield: 12 Servings
| 12 | lb | Turkey |
| 2 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | c | Olive oil |
| 2 | tb | Crushed dried rosemary |
| 2 | ts | Chopped garlic |
| 2 | Apples, cut into 16 slices | |
| 1 | Onion, cut in chunks | |
| 3 1/4 | c | Apple cider |
| 2 | ts | Cornstarch |
| 1/4 | c | Honey |
| 2 | tb | Spicy brown mustard |
Preheat the oven to 400 degrees.
Remove turkey giblets from interior of turkey and scatter them over bottom of roasting pan. Remove visible deposits of fat. Wash inside and out and pat dry.
Combine the salt and pepper and then rub into the walls of the interior cavity. Run your fingers under the skin of the breast and legs, separating it gently from the meat underneath.
Mix half of the oil and half of the rosemary and the garlic. Rub this mixture under the skin and over the breast and leg meat. Rub the rest of the oil over the skin of the turkey.
Toss apples and onion with the remaining half of the rosemary. Place half into the cavity of the turkey and scatter the rest over the bottom of the roasting pan.
Place the turkey, breast side up on a rack over the giblets, onion and apples and roast in the preheated oven for 45 minutes. Reduce heat to 350 degrees and roast for 2 1/2 to 3 1/2 hours (depending on weight) until the skin is golden brown and a thermometer inserted into the thickest par of the thigh registers 165 degrees.
While turkey is roasting, mix 1/4 cup of the cider with the cornstarch and set aside.
Mix one cup of the remaining cider with the honey and mustard. Use the mixture to baste the turkey every 20 minutes during the last hour of roasting.
When the turkey is done, remove it to a cutting board and allow it to rest for ten minutes before carving.
Meanwhile remove the giblets from the roasting pan. Degrease the liquid in the pan. Place the roasting pan over medium high heat. Add the remaining two cups apple cider to the liquid in the pan. (You should have about three cups total liquid) and bring to a boil. Boil vigorously for one minute. Add the cornstarch mixture and return to a boil, stirring constantly.
If desired, you can chop up and add the giblets.
Slice turkey and serve with gravy.
Per Serving: 512 cal; 57 gm protein; 17 gm carbo; 23 gm fat; 169 chol; 6 gm sat fat; 487 sodium.
Washington Post September 11, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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