See Also: Succulent Roast Turkey(recipes)
Roast turkey with one-pot roast vegetables and roast potatoes(recipes)
Roast Turkey(recipes)
Roast Turkey with Pan Gravy(recipes)
The Classic Roast Turkey(recipes)
Organic roast turkey(recipes)
Roast Turkey with Herb Stuffing(recipes)
Roast turkey with bread sauce(recipes)
Herbed Roast Turkey Breast(recipes)
Roast Turkey with Cranberry Stuffing(recipes)

Succulent Roast Turkey (recipes)


Succulent Roast Turkey

Yield: Makes 10 to 12 servings



Ingredients:



1(12-pound) fresh or thawed frozen turkey

1/4cup butter, melted, divided

Salt, to taste

Freshly ground black pepper, to taste

1-1/2cups apple cider or apple juice

2cups chicken broth, divided

Cider Pan Gravy (recipe follows)









Preparation:





1.Preheat oven to 450°F. Rinse turkey in cold water; drain well and pat dry with paper towel. Stuff turkey, if desired.2.Place on rack in large shallow roasting pan. Brush 2 tablespoons butter over turkey. Sprinkle salt and pepper lightly over turkey. Pour cider and 1 cup broth into bottom of roasting pan. Place in oven; roast for 10 minutes. Reduce oven temperature to 325°F and continue roasting for 1 hour. Brush remaining 2 tablespoons butter over turkey; add remaining 1 cup broth and continue roasting 1 hour. Baste turkey with pan juices; add additional broth if pan is dry to prevent drippings from burning. Continue baking until internal temperature of thigh meat registers 180°F and legs move easily in sockets, 30 minutes to 1 hour longer.3.Transfer turkey to carving board or serving platter; tent with foil and let stand 20 to 30 minutes before carving. Reserve drippings in roasting pan for Cider Pan Gravy (recipe follows). Drippings will be dark.









Nutritional Information:







Serving Size:







Sodium

403 mg







Protein

89 g







Carbohydrate

1 g







Cholesterol

334 mg







Saturated Fat

7 g







Total Fat

21 g







Calories from Fat

33 %







Calories

583









Dietary Exchange:







Meat

11







Cider Pan Gravy

Yield: Makes 8 to 10 servings



Ingredients:



Reserved drippings from roasting pan

3tablespoons all-purpose flour

2cups chicken broth or turkey stock

1/4cup heavy whipping cream

1/2teaspoon salt, or to taste

1/4teaspoon freshly ground black pepper









Preparation:





1.Pour drippings into measuring cup; spoon off 3 tablespoons of fat and transfer to a medium saucepan. Discard rest of fat. Add flour; cook over medium heat 1 minute, stirring constantly. Gradually stir in chicken broth, then defatted reserved drippings. Cook over medium heat 10 minutes, stirring occasionally. Stir in cream, salt and pepper. Taste and add more salt if desired.









Nutritional Information:







Serving Size:







Sodium

315 mg







Protein

1 g







Carbohydrate

2 g







Cholesterol

9 mg







Saturated Fat

1 g







Total Fat

2 g







Calories from Fat

64 %







Calories

32









Dietary Exchange:







Fat

.5