Roast Turkey with Apple-Cider Glaze

Makes 12 servings (serving size: 6 ounces turkey and 2 tablespoons gravy)

Preheat oven to 325°. Remove giblets and neck from turkey; Rinse with cold water; pat dry. Tie ends of legs to tail, or tuck flap of skin around tail. Tuck wing tips under bird.

ingredients

1 (12-pound) whole turkey, thawed
1 med Granny apple, quartered
1 medium onion, quartered
1 (1-ounce) bunch parsley sprigs
2/3 cup apple butter
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/4 teaspoon ground nutmeg
1 1/4 teaspoons salt, divided
1 1/4 teaspoons black pepper, div
1/8 teaspoon ground red pepper
2 (10 1/2-ounce) cans low-salt chicken broth
3 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup 1% low-fat milk

directions

1
*Stuff cavities with apple, onion, and parsley sprigs. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.
2
*Combine apple butter, sugar, mustard, and nutmeg in a sm bowl; stir well. Spread apple butter mixture under loosened skin and rub into the body cavity. Sprinkle bird with 1 tsp salt, 1 tsp black pepper, and red pepper.
3
*Pour broth and enough water to equal 3 c liquid into the bottom of the pan. Place bird on a rack coated with cooking spray; place in a shallow roasting pan. Bake at 325° for 3 hrs or until thermometer reaches 160°. Cover turkey loosely with foil; let stand 10 min.
4
*Remove turkey from pan, reserving 1 1/2 c cooking liquid; Place turkey on a platter. Keep warm. Pour 1 1/2 cups cooking liquid into a zip-top plastic bag. Snip off 1 corner of bag; drain liquid into measuring cup, reserving 1 c of broth, and stopping before the fat layer reaches the opening. Drain fat into another bowl, reserving 2 tblsp. Discard remaining fat.
5
*Combine reserved fat and flour in a medium saucepan over medium heat, and stir until smooth. Stir in reserved 1 c broth, cider, and milk, and bring to a boil, reduce heat, and simmer, uncovered 3 min, stirring constantly until thick and bubbly. Stir in remaining salt and black pepper. Serve gravy with turkey.

notes

Nutritional Info: CALORIES 372(24% from fat); FAT 10g (sat 3.2g,mono 2.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 130mg; CALCIUM 52mg; CARBOHYDRATE 13.4g; SODIUM 524mg; PROTEIN 53.4g; FIBER 0.2g

Source: Stacey Allen