1- 12 pound whole Turkey
cheese cloth
5 cups apple juice
1/2 cup brown sugar, packed
1/4 cup cider vinegar
optional apple gravy:
3/4 cup broth, (I use chicken)
3 tbsp honey
1/4 cup flour
Salt and freshly ground black pepper
On low heat, in a small pan toss in a 1/2 cup of apple juice and the brown sugar and cook until sugar is dissolved. Next, remove from heat and add the cider vinegar and 4 1/2 cups apple juice.
Prepare turkey by removing the giblets pack, rinse out the cavity and pat dry. Place the turkey on a large roasting pan with out rack and cover with cheese cloth. Pour the apple mixture over the cheese cloth, coating the entire turkey. Cover and refrigerate overnight. I usually baste the turkey with the juice throughout the refrigeration time. If you can do this more than 8 hours that will be better. This is marinating the turkey.
When your ready to cook. Remove the cheese cloth and take out 3 1/4 cups of the marinaded juice. Place the turkey on the rack in the roasting pan and pour 2 1/2 cups of the reserved marinate over turkey. Bake 325 for 3 hours and 15 minutes basting very 30 minutes. (if using a thermometer it should register 172) If the turkey begins to brown to much cover with tin foil.
Remove and let the turkey sit it will continue to cook while siting. Remove to a serving platter. Don't forget to reserve pan dripping for gravy.
Optional is a apply gravy-
Reserve 2 cups drippings, strain if needed. In a small sauce pan add 1/4 cup reserved apple marinate, chicken broth, honey and whisk until smooth. In a small bowl stir in the flour and remaining 1/2 cup marinade then add this gradually to the sauce pan, bring to a boil and whisk constantly. Once you've reached a boil lower heat to low and stir until thicken. (about 15 minutes) Salt and pepper to taste.
cheese cloth
5 cups apple juice
1/2 cup brown sugar, packed
1/4 cup cider vinegar
optional apple gravy:
3/4 cup broth, (I use chicken)
3 tbsp honey
1/4 cup flour
Salt and freshly ground black pepper
On low heat, in a small pan toss in a 1/2 cup of apple juice and the brown sugar and cook until sugar is dissolved. Next, remove from heat and add the cider vinegar and 4 1/2 cups apple juice.
Prepare turkey by removing the giblets pack, rinse out the cavity and pat dry. Place the turkey on a large roasting pan with out rack and cover with cheese cloth. Pour the apple mixture over the cheese cloth, coating the entire turkey. Cover and refrigerate overnight. I usually baste the turkey with the juice throughout the refrigeration time. If you can do this more than 8 hours that will be better. This is marinating the turkey.
When your ready to cook. Remove the cheese cloth and take out 3 1/4 cups of the marinaded juice. Place the turkey on the rack in the roasting pan and pour 2 1/2 cups of the reserved marinate over turkey. Bake 325 for 3 hours and 15 minutes basting very 30 minutes. (if using a thermometer it should register 172) If the turkey begins to brown to much cover with tin foil.
Remove and let the turkey sit it will continue to cook while siting. Remove to a serving platter. Don't forget to reserve pan dripping for gravy.
Optional is a apply gravy-
Reserve 2 cups drippings, strain if needed. In a small sauce pan add 1/4 cup reserved apple marinate, chicken broth, honey and whisk until smooth. In a small bowl stir in the flour and remaining 1/2 cup marinade then add this gradually to the sauce pan, bring to a boil and whisk constantly. Once you've reached a boil lower heat to low and stir until thicken. (about 15 minutes) Salt and pepper to taste.
1 comment:
YUMM!
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