Cider-Braised Roasted Turkey

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In a moment of panic, with a rapidly browning turkey in the oven, and friends coming to celebrate the Thanksgiving holiday in mere hours, I realized that I had forgotten to pick up a turkey baster. A cursory glance in the fridge led me to six-pack of hard cider that had gone untouched at a previous get-together. Instead of laboriously scooping drippings from the turkey, letting all the heat out of the oven, I poured cider over the bird. I was pleasantly surprised by the moist, flavorful result!

Further Food Nutritionist Commentary:

This turkey is great for a holiday meal or an everyday main dish. High in iron, zinc and B-vitamins, it is nourishing for every body. But, it is also exceptional for those bodies with special dietary needs. Packed with essential lean protein and primarily digested and absorbed before hitting the colon, it is helpful for those with ulcerative colitis, IBD.

People with diabetes also benefit from the boost of protein, especially since traditionally, Thanksgiving dinners are so carb-heavy! Although cider is naturally gluten-free, look for gluten-free brands since cross contamination can occur during processing. The dairy-free set will be thrilled with the olive oil (and the rest won’t miss the butter). Don’t forget to save the bones to make a deeply healing broth!


By Casey Giltner, Nutritionist
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Cider-Braised Roasted Turkey

  • Prep Time:20 minutes
  • Cook Time:2 1/2 hours
  • Servings: 12

Ingredients

1  10-12 pound turkey (neck, giblets, etc. removed, washed and patted dry with paper towels)

½ cup olive oil

2 tablespoons thyme (minced)

2 tablespoons rosemary (minced)

2 teaspoons salt

Fresh cracked black pepper

½ small onion (quartered)

1 lemon (quartered)

4 sprigs rosemary

4 sprigs thyme

2 cloves garlic (smashed)

2 12-ounce bottles gluten-free hard apple cider

Instructions

  1. Preheat oven to 350 degrees.
  2. Place turkey in roasting pan.
  3. Mix oil and minced herbs, rub on top and bottom of turkey.
  4. Sprinkle salt and pepper all over turkey.
  5. Place onion, lemon, rosemary, thyme, and garlic in cavity of turkey.
  6. Tie legs together.
  7. Place roasting pan in oven.
  8. Pour six-ounces (½ bottle) of cider over turkey every 30 minutes.
  9. Roast until thermometer inserted into thickest part of thigh reads 165 degrees, or the juices run clear when you pull between the leg and the thigh. Tent with aluminum foil if bird gets to desired golden-brown before it reaches safe temperature.
Preheat oven to 350 degrees. Place turkey in roasting pan. Mix oil and minced herbs, rub on top and bottom of turkey. Sprinkle salt and pepper all over turkey. Place onion, lemon, rosemary, thyme, and garlic in cavity of turkey. Tie legs together. Place roasting pan in oven. Pour six-ounces (½ bottle) of cider over turkey every 30 minutes. Roast until thermometer inserted into thickest part of thigh reads 165 degrees, or the juices run clear when you pull between the leg and the thigh. Tent with aluminum foil if bird gets to desired golden-brown before it reaches safe temperature.

Nutrition Information

Per Serving (based on 4oz breast meat per person):  Calories: 242; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 70mg; Sodium: 976mg; Potassium: 26mg; Carbohydrate: 6g; Fiber: 1g; Sugar: 4g; Protein: 24g

Nutrition Bonus:   Iron: 9%

 

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