Turkey With Cider Glaze

Adapted from Epicurious.com.


For turkey:
1 (12-to 14-pounds) turkey at room temperature 1 hour
1 apple, cut into chunks
1 small onion, quartered
1 small bunch thyme
1 cup water

For cider glaze:
1 cup unfiltered apple cider
2 tablespoons sugar
1/2 stick unsalted butter, cut into tablespoons

Preheat oven to 425°F with rack in lower third. Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Add water to pan and roast, without basting, 1 hour.

Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.

After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.

Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).

Transfer turkey to a platter and let rest, uncovered, 30 minutes. Discard string and serve.

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