Sage and Cider Roast Turkey

By The Canadian Living Test Kitchen

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This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	218218 cal
pro	33 g33g pro
total fat	7 g7g total fat
sat. fat	3 g3g sat. fat
carb	3 g3g carb
fibre	0 g0g fibre
chol	107 mg107mg chol
sodium	300 mg300mg sodium
% RDI:	-
calcium	33 calcium
iron	1616 iron
vit A	33 vit A
folate	55 folate

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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.

Ingredients

12 lb turkey 12 12lb lbturkey
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
2 tbsp minced fresh sage 2 2tbsp tbspminced fresh sage
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
4 tsp Dijon mustard 4 4tsp tspDijon mustard
2 cups chicken stock 2 2cups cupschicken stock
1/3 cup apple cider 1/3 1/3cup cupapple cider
1 tsp cider vinegar 1 1tsp tspcider vinegar
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour

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.

Source : Canadian Living Magazine: March 2004