Tested till perfect Sage and Cider Roast Turkey

Sage and Cider Roast Turkey

Turkey cooks more quickly in a convection oven than a conventional one (about an hour less) and the stuffing might not have time to reach the safe temperature of 185°F (85°C). But that doesn't mean you can't have stuffing. Bake it in a separate dish while the turkey is standing.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

  • rating starrating starrating starrating starrating star
  • Portion size 10 to 16

Ingredients

  • 12 lb 12lbturkey
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/4 cup 1/4cupbutter, melted
  • 2 tbsp 2tbspminced fresh sage
  • 2 tbsp 2tbspcider vinegar
  • 4 tsp 4tspDijon mustard
  • 2 cups 2cupschicken stock
  • 1/3 cup 1/3cupapple cider
  • 1 tsp 1tspcider vinegar
  • 1/4 cup 1/4cupall-purpose flour
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Preparation

Remove giblets and neck from turkey; pat dry inside and out. Sprinkle half each of the salt and pepper inside cavity. Tie legs together and tuck wings under back. Place, breast-side up, on rack in roasting pan.

In bowl, combine butter, sage, vinegar and 1 tbsp (15 mL) of the mustard; brush about half over turkey. Sprinkle with remaining salt and pepper.

Roast in centre of 325°F (160°C) convection oven, brushing with remaining butter mixture twice during first hour, until meat thermometer inserted in thickest part of thigh registers 180°F (82°C), about 2 hours. Transfer to cutting board; tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.

Meanwhile, skim fat from pan juices. Place roasting pan over high heat. Add stock, apple cider, vinegar and remaining mustard; bring to boil, scraping up brown bits from bottom of pan. Reduce heat and simmer until reduced slightly, 5 minutes.

In small bowl, whisk flour with 1/4 cup (50 mL) cold water; whisk into sauce and cook, stirring, until thickened and bubbly, about 5 minutes. Serve with turkey.

Conventional oven: 325°F (160°C), loosely covered with foil, for 2 hours. Remove foil; roast for 1 hour longer, basting every 15 minutes.

Nutritional Information Per each of 16 servings: about

cal 218 pro 33g total fat 7g sat. fat 3g
carb 3g fibre 0g chol 107mg sodium 300mg

% RDI:

calcium 3 iron 16 vit A 3 folate 5
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