Old Mout Cider’s Big Roast Turkey

This will serve about 8 people and give you some leftovers into the bargain.

Hunt or gather these ingredientsRoast Turkey Image

  • 4 cups Old Mout Classic Apple Cider
  • 2 tablespoons cider vinegar
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • salt and black pepper
  • roastable veg of your choosing for 8 people
  • 1.5kg turkey—thawed, giblets discarded, and patted dry
  • 1 tart apple (Granny Smith does the trick), halved
  • goodly sprigs of fresh thyme and sage

 

Righto, let’s cook our bird.

  1. Heat oven to 190° C. Make the cider glaze by boiling the cider for 25- 30 minutes until reduced to about ¾ cup.  Add the vinegar, 2 tablespoons of the butter, 1 teaspoon salt, and ½ teaspoon pepper and stir until the butter has melted.
  2. While the cider’s bubbling away nicely: in a large roasting pan, scatter your veg and add a cup of water. Season the turkey inside and out with salt and pepper and stuff with the whole apple, and torn up thyme and sage. Tie the legs together with (non plastic) hemp or jute twine and tuck the wings underneath the body. Teeter said bird atop the vegetables, and rub with the remaining butter.
  3. Baste every 15 minutes with the cider glaze, until cooked and golden. (If its colour tends toward the ‘George Hamilton’ too quickly, tent the turkey loosely with foil and add a cup of water to the pan.)
  4. When it’s cooked through (and juices run clear), gently tilt your fowl to empty its juices into the pan. Transfer the turkey to a large platter, cover loosely with foil, and rest for 30 minutes before carving. Delish!

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