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Cider-Glazed Turkey


1 turkey (12 pounds) 
1 cup apple cider 
1/4 cup butter or margarine, melted. (Try olive oil as a substitute)
1/4 cup honey
1 tablespoon salt 
2 teaspoons pepper
Apple-Nut Stuffing (see recipe


1. Remove giblets from turkey. Wash the turkey thoroughly. Pat dry. Rub turkey inside and out with salt and pepper. Sprinkle the turkey cavity with about 3 tablespoons of the cider. 

2. Fill body and neck cavities loosely with Apple-Nut stuffing (see recipe). Skewer openings shut and tie legs and wings against body.

3. Place turkey on a rack in a roasting pan and roast in a 325 F (160 deg C) oven for about 4 hours (depending on the weight of the turkey), basting occasionally with cider (reserve l/4 cup cider for the glaze). 

4. About 45 minutes before turkey is done, combine reserved cider, melted butter/margarine/olive oil and honey; brush mixture over bird. Repeat 2 more times before removing turkey from oven. 

Note: If the turkey browns too quickly, cover loosely with aluminum foil in the form of a tent. 

5. Turkey is done when leg joint moves easily or when a meat thermometer inserted in thickest part of thigh registers 175 F (80 deg C). 

6. Remove turkey from oven. Cover it with aluminum foil and hold it in a warm place for 15 minutes before carving. 


10 to 12 servings.

See Also:

Cajun Deep-Fried Turkey

Roast Turkey with Gravy

Winter Fruit Glazed Turkey

How to Roast The Perfect Turkey for the Holidays

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