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.
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.
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