Recipe: Herb-Roasted Turkey With Cider Baste

Makes 10 servings

Turkey:

1 (13-pound) turkey

1 onion, peeled and quartered

2 sprigs fresh rosemary plus 2 tablespoons fresh rosemary leaves, divided

3 sprigs fresh thyme plus 2 tablespoons fresh thyme leaves, divided

2 cloves garlic, slivered, divided

Cider baste:

¼ cup apple-cider concentrate

¼ cup orange juice

2 tablespoons lemon juice

2 teaspoons olive oil

1 teaspoon fresh thyme leaves

¼ teaspoon salt

Freshly ground black pepper

Gravy:

2 cups defatted turkey drippings

1/3 cup apple-cider concentrate

1 ½ cups chicken broth, divided

3 tablespoons orange juice

4 tablespoons flour

1. To prepare the turkey: Remove the giblets from the turkey. Place turkey on a rack. Stuff with the onion, rosemary and thyme sprigs and 1 slivered clove garlic. Loosen the skin from the turkey breast; put the rosemary leaves, thyme leaves and remaining garlic under the skin.

2. To prepare the baste: Stir together the cider concentrate, orange juice, lemon juice, olive oil, thyme, salt and pepper.

3. Roast the turkey in a preheated 325-degree oven, basting every 30 minutes with the cider baste, until an internal temperature reaches at least 165 degrees in the innermost part of the thigh, the wing and the thickest part of the breast. (Some diners may want the turkey cooked to a higher temperature.)

4. To prepare the gravy: Pour the drippings out of the roasting pan; degrease. Combine drippings in a saucepan with the cider concentrate, 1 cup broth and orange juice. Bring to a boil. Whisk together the flour and ½ cup broth. Whisk into the liquid, reduce heat and simmer, stirring often, about 5 minutes. Keep warm.

5. Carve the turkey. Serve the sauce in a warm sauce boat.

From The Seattle Times File