Another Turkey Recipe: Grilled Sweet Apple Cider Glazed Turkey

Tuesday, November 23, 2010 @ 06:11 AM

Another way to cook your Thanksgiving bird is by roasting it on the grill. Here is one way to grill your turkey.

Apple Cider Glazed Turkey

14 lb turkey

1 quartered apple

1 quartered onion

1 small bunch fresh thyme

1 cup water

1 cup apple cider (not apple juice)

2 tbsp. sugar

1\4 cup butter (1\2 stick) cut into 4 tbsp. pats

Preheat grill to 425 degrees F. Rinse turkey and pat dry. Season the bird inside and out with salt and pepper. Place the apple, onion, and thyme in the cavity. Dress the bird (tuck wings and legs, tie with string if necessary). Place on a roasting rack in a shallow roasting pan. Put the water in the roasting pan. Roast in covered grill one hour without basting. While the bird is roasting, boil apple cider and sugar, in a cast iron pot on your side burner, stirring until the sugar has dissolved. Continue stirring until the mixture has reduced to about 1\4 cup. Remove from heat and whisk in butter one pat at a time.

After the turkey has roasted on the grill for the 1 hour, rotate the bird 180 degrees. Roast without basting 40 minutes more.  Now, baste the bird all over with all of your cider glaze. Close grill lid and continue to roast. Roast for another 5 to 15 minutes or until thermometer in fleshy part of thigh registers 170 degrees F. (Total roasting time 1 3\4 to 2 hours).

Carefully pour out juices from inside the turkey, into the rest of the juices in the roasting pan & let the bird rest uncovered for 30 minutes.  (Temperature should raise to about 175 degrees F while resting). Remove any string & discard.

Strain pan juices trhu a small seive or collander. (If desired, set up a direct heat on your grill, put the roasting pan on the grate, and pour 2 cups of dry white wine and deglaze the pan. Drain these juices through the sieve and add to original pan juices.)In a cast iron pot, melt about 2-3 tbsp. butter. Add 1\3 cup flour. Make  a roux. Add pan juices and whisk until thickened. Carve your bird and serve.

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