Ultimate Roasted Turkey On The Light Side

Description

Source: Christmas With Southern Living 2003 - Southern Living

Garlic, onion, and apple fill the turkey cavity with aromatic appeal, while a sage and poultry seasoning mix rubbed under the skin gives this roasted bird added pizzazz. You'd never guess this was a light recipe.

Ingredients

• 3/4 cup apple cider
• 5 tablespoons dark corn syrup, divided
• 1 (12-pound) fresh or frozen turkey, thawed
• 1 tablespoon poultry seasoning
• 1 tablespoon rubbed sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves, sliced
• 4 onions, quartered
• 4 Golden Delicious apples, cored and quartered
• 1 teaspoon butter
• 1 (14-ounce) can low-sodium fat-free chicken broth
• 1 tablespoon cornstarch
• Garnish: fresh sage

Directions

1. Combine cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil.
2. Remove from heat, set aside.
3. Remove giblets and neck; reserve for making homemade broth.
4. Rinse turkey with cold water; pat dry.
5. Trim excess fat.
6. Place turkey, breast side up, in a broiler pan coated with cooking spray.
7. Lift wing tips up and over back; tuck over turkey.
8. Combine poultry seasoning, sage, salt, and pepper.
9. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area.
10. Rub seasoning mixture under skin.
11. Place half of garlic, 4 onion quarters, and 4 apple quarters into body cavity.
12. Tie legs together with heavy string, or tuck them under flap of skin.
13. Arrange remaining garlic, onion, and apple around turkey in pan.
14. Roast at 375° for 45 minutes.
15. Baste turkey with reserved syrup; cover with aluminum foil.
16. Bake 1 1/2 more hours or until a meat thermometer inserted into meaty part of thigh reaches 180°, basting turkey and vegetables with cider syrup 4 times at regular intervals.
17. While turkey bakes, melt butter in a medium saucepan over medium-high heat.
18. Add reserved giblets and neck; sauté 2 minutes on each side or until browned.
19. Add broth, and bring to a boil.
20. Cover, reduce heat, and simmer 45 minutes.
21. Pour broth through a wire mesh strainer into a bowl, discarding solids.
22. Reserve broth.
23. When turkey is done, carefully transfer it to a carving board, reserving drippings in pan for gravy.
24. Transfer apple and onion quarters to a serving platter.
25. Cover turkey with aluminum foil, and let rest 15 minutes before carving.
26. Discard skin, if desired.
27. Carve turkey, arranging slices on serving platter with onion and apple; keep warm.
28. Place a zip-top plastic bag inside a 2-cup glass measuring cup.
29. Pour pan drippings through a wire mesh strainer into bag; let stand 10 minutes (fat will rise to top).
30. Seal bag; carefully snip off 1 bottom corner of bag.
31. Drain drippings back into broiler pan, stopping before fat layer reaches opening; discard fat.
32. Combine 1/4 cup reserved broth and cornstarch, stirring well; add to remaining broth.
33. Combine broth mixture, remaining 1 tablespoon corn syrup, and drippings in broiler pan or large saucepan on stovetop over medium heat, stirring to loosen particles from bottom of pan.
34. Bring to a boil; cook, whisking constantly, 1 minute or until slightly thickened.
35. Serve gravy with turkey. (Gravy will be dark and thin.)
36. Garnish, if desired.

Yield: 12 servings