Turkey with Canadian Cider
Ingredients:
1 whole turkey (12 to 14 pounds), thawed if frozen
4 tbsp unsalted butter, softened
1 large onion, quartered
2 large apples (like Granny Smith or Macintosh), cored and quartered
3 to 4 fresh rosemary sprigs
3 to 4 fresh sage sprigs
3 to 4 fresh thyme sprigs
3 cups chicken or turkey stock
Salt and freshly ground black pepper
Olive oil, for drizzling
Instructions:
Preparation: Preheat your oven to 325°F (165°C). Remove the turkey giblets and neck from the cavity and rinse the turkey inside and out with cold water. Pat dry with paper towels.
Butter Rub: In a small bowl, mix the softened butter with a pinch of salt and pepper. Gently lift the turkey's skin at the neck area and rub half the butter mixture under the skin onto the breast meat. Rub the remaining butter all over the exterior of the bird.
Stuffing the Turkey: Season the turkey cavity with salt and pepper. Stuff it with quartered onions, apples, and the fresh herb sprigs.
Truss and Season: If desired, truss the turkey (tie the legs together and tuck the wing tips under the body). Drizzle the turkey with olive oil, and generously season with salt and pepper.
Roasting: Place the turkey, breast side up, on a rack in a large roasting pan. Pour the chicken or turkey stock into the bottom of the pan. This will keep the turkey moist and provide a flavorful base for gravy if desired.
Roast the turkey in the preheated oven. For a 12 to 14-pound turkey, the roasting time should be about 3 to 4 hours. Baste the turkey with the pan juices every 30-45 minutes. If the skin begins to brown too quickly, tent the turkey with aluminum foil.
Checking for Doneness: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear when the thigh is pierced with a fork.
Resting: Once done, remove the turkey from the oven and transfer it to a cutting board. Tent it with foil and let it rest for at least 20-30 minutes. This allows the juices to redistribute, ensuring moist meat.
Serving: Carve the turkey and serve. The savory, herbed flavors of this roasted turkey pair exceptionally well with the crisp, refreshing taste of Canadian apple cider. The cider's effervescence and mild tartness cut through the richness of the turkey, elevating the entire dining experience. Enjoy!