Cider and Maple Glazed Turkey Recipe Wednesday, November 23, 2011
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doc_450022Cider and Maple Glazed Turkey and Stuffing.doc Printable Recipe
Cider and maple glazed turkey with gravy and apple-onion stuffing
 
Start with Fly Creek Cider Mill Cider and boil it down until it is reduced 8 cups to just 4, thereby concentrating the sweet-tart flavors.  Use the reduction as both a glaze for the turkey as well as to flavor the stuffing made on the side and the gravy.
 
Start to finish: 4 1/2 hours. Makes a 12- to 14-pound turkey with gravy and stuffing to serve 12
 
For the glaze:
2 cups pure New York State Maple Syrup
8 cups (1/2 gallon) Fly Creek Cider Mill Cider
2 tablespoons Fly Creek Cider Mill Chili Stone Ground mustard
Salt and ground black pepper, to taste
 
For the turkey:
4 medium New York Onions, quartered
12- to 14-pound turkey
 
For the stuffing:
4 tablespoons (1/2 stick) butter
2 medium New York Onions, diced
2 large shallots, finely chopped
2 leeks, trimmed and sliced
3 celery stalks, diced
1 medium carrot, diced
3 apples, peeled, cored and diced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 cup walnuts, toasted and chopped (optional)
3 cups chicken or turkey broth
2 eggs, beaten
16-ounce bag stuffing cubes
 
For the gravy:
2 cups chicken or turkey broth
5 tablespoons cornstarch
Salt and ground black pepper, to taste
 
To prepare the glaze, in a large saucepan over medium-high, combine the maple syrup and Fly Creek Cider Mill Cider. Bring to a boil, then reduce heat to medium-high and simmer for 45 minutes to an hour, or until the liquid is reduced by half. Whisk in the mustard, then season with salt and pepper. Reserve 3 cups of the glaze to use with the gravy and stuffing (cover and refrigerate until needed). This can be done the day before, if desired.
 
Heat the oven to 350 degrees.
 
In a large roasting pan, scatter the onion quarters. Place the turkey, breast up, on top of the onions. Pour the unreserved (about 2 cups) maple cider glaze all over the turkey. Be sure to pour some in the turkey’s cavity and some under the skin.
 
Roast for 2 1/2 to 3 hours, or until the internal temperature of the breast reaches 160 F and the thickest part of the thigh reaches 170 F. During roasting, every 30 to 45 minutes baste the turkey with the juices in the pan. If the turkey begins to brown too much, cover the pan with tented foil.
 
Allow the turkey to rest in the pan for 20 minutes before moving it to a serving platter and covering it with foil. Set aside the roasting pan, leaving the drippings and onions in it.
 
When the turkey has an hour left to roast, make the stuffing. Coat a large casserole dish or 9-by-13-inch baking pan with cooking spray.
 
In a large skillet over medium-high, heat the butter. Add the onions, shallots and leeks. Saute for 8 to 10 minutes, or until tender and translucent. Add the celery and carrot and saute for another 8 to 10 minutes, allowing the vegetables to slightly caramelize.
Remove the skillet from the heat and stir in the apples, sage, thyme, walnuts (if using), broth, eggs and 2 cups of the reserved maple cider glaze. Add the stuffing cubes and toss well. Transfer the mixture to the prepared pan. Bake for 30 to 40 minutes, or until golden and hot.
 
When the turkey is resting on the platter, make the gravy. Place the roasting pan with the onions and any remaining juices on the stove top. Add the remaining 1 cup of maple cider glaze. Bring to a boil, scraping up any browned bits from the bottom of the pan.
In a bowl, stir together the broth and cornstarch, then add it to the pan. Continue cooking, stirring constantly, until thickened. Strain the gravy through a mesh strainer, discarding the solids. Season with salt and pepper. Serve alongside the turkey and stuffing.
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