Apple Glazed Roast Turkey Recipes

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

Steps:

• In a small bowl, whisk together the apple cider, butter and honey.
• Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

Steps:

• Preheat oven to 325°. In a small saucepan, combine apple cider, jelly and butter. Cook and stir until butter is melted. Remove from heat and set aside., In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity., Place apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, 3-1/2 to 4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing. Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.