recipe

Apple Brandy and Sage-Glazed Roast Turkey

Prep Time 30 min
Cook Time 3 hours 45 min
Servings 12

Ingredients

  • 1 10-12-pound Foster Farms Whole Turkey

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground black pepper

  • 1 medium baking apple, quartered

  • 1 medium onion, quartered

  • 1 stalk celery, cut into 2-inch pieces

  • 3 fresh sage sprigs

  • Vegetable oil

  • ⅔ cup apple brandy

  • ½ cup apple jelly

  • 2 tablespoons cider vinegar

  • 2 teaspoons snipped fresh sage

  • ½ teaspoon kosher salt

  • 1 tablespoon butter

  • 2 teaspoons finely shredded orange peel


  • BBQ-Style Glaze: For a BBQ-style glaze, add 1/2 cup ketchup and 2 tablespoons molasses to the brandy mixture before simmering. Want a different flavor? Try fresh rosemary sprigs instead of the sage.

Directions

  • 1. Preheat oven to 325°F. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Season body cavity with salt and pepper. Place apple, onion, celery, and sage sprigs in body cavity. Pull neck skin to back and fasten with a small skewer.

    2. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to the tail using 100-percent cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.

    3. Brush turkey with oil and season to taste with additional salt and pepper. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil. Roast for 2 hours.

    4. Meanwhile, for glaze, in a small saucepan combine brandy, jelly, vinegar, snipped sage, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until slightly syrupy and reduced to about 1 cup. Remove from heat; stir in butter and orange peel. Set aside to cool.

    5. Remove foil from turkey; cut band of skin or string between drumsticks so thighs will cook evenly. Brush turkey with half of the glaze. Roast for 1 to 1-1/4 hours more. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F. Remove from oven. Brush with the remaining glaze.

    6. Cover turkey with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey, discarding apple and vegetables inside cavity.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.