Our family’s favorite Turkey recipe!!
This has been our family favorite for years and I can almost guarantee that it will become a favorite of yours too! I have only used this recipe since I was given it years ago!! I’m not sure where it originated from and I’ve also tweaked it a bit over the years to suit our tastes.
The sauce used for basting the turkey gives the skin on the turkey a deep, rich, golden brown color and the apples give it a wonderful flavor! It has always been a hit with our company, so I trust it will be with yours as well! One note: For many years I didn’t make the gravy, but one year I did and we all wondered why I hadn’t done it before then!! It has become our favorite!
CIDER BASTED TURKEY
(Recipe is for a 15 to 16 pound Turkey)
- 1 cup apple cider
- 1 cup soy sauce
- 2 tablespoons apple cider vinager
- 2 teaspoons dried sage
- 1/2 teaspoon ground cinnamon
Combine these ingredients in a small sauce pan. Bring liquid to a boil. Set aside. Next take:
- 1 large onion sliced
- 5 Macintosh apples peeled, cored and quartered (or other cooking apple)
- 6 fresh thyme sprigs
- 8 large sage leaves
- 1/4 teaspoon cinnamon
Mix two quartered apples, onion, thyme sage leaves and 1/4 cinnamon in large bowl. Set aside.
- 1 – 15 to 16 pound turkey
- 1/4 cup (1/2 stick) of butter
Position oven rack in bottom third of oven and preheat over to 325 degrees.
Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt. Spoon apples mixture into main cavity. Tuck wing tips underneath turkey. Tie legs together loosely. Place turkey in a large roasting pan. Rub turkey breast and legs with butter and pour half of the basting sauce over turkey. Sprinkle with salt and pepper.
Roast turkey for 30 minutes. Pour remaining basting sauce over turkey. Roast 2 more hours, basting frequently with pan juices and adding 1 cup water (or more) to pan if juices have evaporated. Take the remaining apple quarters and slice in half again and add apple slices to the pan and juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue roasting, basting frequently until apples are tender and thermometer registers 175 degrees in the thickest part of the turkey.
Transfer turkey to a platter and tent loosely with foil and let set for 30 minutes.
Roasted Apple Gravy
- 2 cups low salt chicken broth
- 1/4 cup apple cider
- 2 tablespoons cornstarch