3 1/2 hours
3/4 cup brown sugar
3/4 cup frozen apple juice concentrate
1/2 teaspoon nutmeg
1 Golden Delicious apple
1 onion, quartered
3 sprigs fresh parsley
1 tablespoon vegetable oil
1 12 to 14 pound turkey, thawed
* aluminum foil
2 tablespoons cornstarch dissolved in 3 tablespoons water
1/4 cup dijon mustard
Heat oven to 325°F. Remove giblets and neck from turkey and reserve for stock. Rinse turkey and pat dry. Rub with oil and generously sprinkle with salt and pepper inside cavity and over outside.
Whisk brown sugar, apple juice concentrate, dijon mustard, and nutmeg together. Spoon 2 tablespoons into a small bowl and use to brush inside of turkey. Reserve remainder for basting surface during cooking.
Cut apple and onion into quarters; stuff with parsley sprigs inside cavity. Place turkey on a rack in a large roasting pan. Cover loosely with foil. Roast in center of oven. (While turkey roasts, make stock from giblets and neck, if desired.)
After 2 1/2 hours cooking time, brush turkey with remaining glaze. Continue roasting uncovered, basting turkey with juices from bottom of pan 2 to 3 more times during the next hour. Remove when a meat thermometer inserted in thickest part of the thigh, not touching bone, reads 170°F.
Let turkey stand 20 minutes before carving. Skim fat from pan drippings and add water to make 4 cups. Bring to a boil in saucepan. Add cornstarch and water mixture and heat until thickened. Serve with turkey.
No Nutritional Information Available
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