by Chef Laura Frankel, LaurasKosherKitchen
Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. It may be opaque due to fine apple particles in suspension and may be tangier than conventional filtered apple juice, depending on the apples used.
A cold or hot crisp mug of cider is what fall is all about. I like to concentrate that flavor and pair it with sage, rosemary and turkey. I do not use overly sweet and “wimpy” apple juice for my recipes. I want my glaze to taste of the orchard and sunshine. The glaze can be made several days ahead of serving.
Extra virgin olive oil
6 shallots, sliced
2 garlic bulbs, cut in half lengthwise
6 cups of apple cider
1 cup dry white wine
2 cups chicken stock
1/4 cup fresh julienne sage leaves
1 tablespoon lemon juice
1/2 cup honey
For the Turkey
6 medium carrots, rough chopped
2 large white onions, rough chopped
2 bulbs of garlic, cut in half lengthwise
6 celery ribs, rough chopped
3 apples, cored and rough chopped
1 handful of fresh herbs, parsley stems, thyme, rosemary
1 12-14 pound turkey
Extra virgin olive oil
Kosher salt and freshly cracked pepper
Make the glaze: Heat a large saucepan, lightly coated with olive oil, over medium heat. Cook the shallots until they are deep golden brown and slightly crispy (about 10-15 minutes). Add the remaining ingredients and reduce the mixture to about 2 cups. You should have a very thick and dark sauce with a glaze consistency. Pour the glaze through a strainer and discard the herbs and garlic. The sauce can be stored, covered in the refrigerator for up to 3 days before using.
Make the turkey:
Preheat oven to 425
Scatter the vegetables and apples in a roasting pan. This will keep the turkey from sitting in its own juices and getting soggy.
Place the herbs into the cavity of the bird and tie the legs together. Tuck the wings under the bird. This will hold the bird in a nice shape.
Rub the bird with olive oil and salt and pepper generously.
Place the bird in the oven and roast for 30 minutes.
Reduce the heat to 325 and continue roasting for another hour.
Baste the bird with the glaze and return to the oven. Continue basting every 15 minutes until the internal temperature of the turkey is 160 about 3-3 ½ hours.
Transfer the turkey to a cutting board and loosely tent with foil and allow it to rest for 20-30 minutes before carving.
Transfer the pan juices to a medium sauce pan, discard the vegetables. Try to skim the fat off the top. Add the remaining glaze and reduce the pan sauce to a gravy consistency.
Recipes: Poultry, Turkey, Kosher