Yield: Yields about 2 cups gravy.
Servings: eight with ample seconds and leftovers.
Basting with cider during the last hour of roasting creates a sweet and beautiful bronze-glazed finish.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've made this turkey at least once a year since this issue came out. Always use an unmediated bird, always brine it. People often say it is the best turkey they have ever had. I omit the sage because I hate it. Sometimes it takes far less time than it should. Not sure why. Turning it is a bit of an ordeal so sometimes I don't do all the turns and it doesn't seem to make a difference. Always delicious. Love Fine Cooking.
I think this is one of the best turkeys I've ever made. Used a fresh, Kosher turkey and took it out of the oven at 165 in the thigh. It was so juicy and delicately flavored. Everyone loved it and asked for the recipe. Really easy to put together.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?