1 16 lb turkey*
1 cup apple cider
½ cup Madeira
2 cups chicken or turkey stock
1 large onion, cut into 8 pieces
1 bunch parsley
Directions:
Preheat oven to 450. Combine the broth, Madeira, apple cider and pour on the bottom of the roasting pan. Scatter the onion chunks on top of the broth/cider mixture. Meanwhile, rinse the turkey off with cold water. Place on the rack and position in the roasting pan. You can rub the turkey with a tablespoon of oil and salt and pepper if you desire. Stick the bunch of parsley inside the empty cavity of the turkey. Roast at 450 for ½ an hour then reduce heat to 325 and continue to roast for about 2 ½ hours, basting with juices from the pan every ½ hour, or until the juices run clear and the leg is easily moved. You may choose to tent the breast of the turkey about ½ an hour in for tender meat. Allow to sit for about 10 minutes before carving. Remove stuffing balls if necessary and reserve juices to make gravy.
*you could use this same recipe using a chicken, just reduce the cooking time accordingly.
My thoughts:
This recipe not only produces a moist and flavorful turkey with beautiful brown skin, but its drippings produce moist stuffing and an excellent base for homemade gravy. It also roasts for only about 3 hours, not bad for a 16 lb turkey.
That sounds really yummy and easy. My family always makes the turkey plain. My aunt who cooks it now, isn’t into innovating. So, I hardly eat any turkey on Thanksgiving, instead loading up on side dishes and pie. I like it better cold the next day with mayonnaise, salt, and pepper as a sandwich. But, my boyfriend’s roommate works for UPS and UPS gives all of their employees turkeys for Christmas, so maybe they will let me experiment with that one.