Yield: Yields 4 cups gravy
Servings: 12 to 14, with leftovers
Apple cider, fresh herbs, and a touch of cinnamon bring the flavor of the Northeast to this bird. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We were surprised at how easy this was - the bird was honestly the easiest part of our Thanksgiving table this year! The meat was moist and the flavors went well together.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 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?