Maple Cider Glazed Christmas Turkey with Cornbread, Sage, and Apple Stuffing

Instructions

1. 1

   Preheat the oven to 325 °F / 165 °C. Pat the turkey completely dry inside and out with paper towels. Let it stand at room temperature for 30 minutes while you prepare the stuffing and herb butter.

2. 2

   In a large skillet over medium heat, melt 85 g (6 tbsp) of the butter with the olive oil. Add the onion, celery, and a pinch of salt; cook for 8 to 10 minutes until tender. Add half of the minced garlic and cook 1 minute more. Stir in the apple, half of the sage, the rosemary, and the thyme; cook for 3 minutes until the apple just begins to soften.

3. 3

   Transfer the vegetable mixture to a large bowl. Add the cubed cornbread, parsley, pecans, 360 ml (1.5 cups) chicken broth, 120 ml (0.5 cup) apple cider, the beaten eggs, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss gently until the bread is moistened but not falling apart. Set aside.

4. 4

   In a small bowl, mix the remaining 85 g (6 tbsp) softened butter with the rest of the garlic, the rest of the sage, the orange zest, 1 teaspoon kosher salt, and 1 teaspoon black pepper.

5. 5

   Carefully loosen the skin over the breast and thighs of the turkey. Rub the sage-citrus butter under the skin and a little over the outside of the turkey. Season the cavity with a pinch of salt and pepper.

6. 6

   Loosely fill the turkey cavity with some of the stuffing, without packing it tightly. Spoon the remaining stuffing into a greased baking dish, drizzle 120 ml (0.5 cup) more chicken broth over the top, and reserve for later baking.

7. 7

   Place the turkey on a rack set inside a roasting pan. Pour 240 ml (1 cup) chicken broth, 240 ml (1 cup) apple cider, and the orange juice into the bottom of the pan. Tent the turkey loosely with foil.

8. 8

   Roast the turkey at 325 °F / 165 °C for 2 hours. Meanwhile, in a small saucepan, combine the maple syrup, Dijon mustard, and the remaining 120 ml (0.5 cup) apple cider. Simmer over medium heat for 8 to 10 minutes until slightly thickened into a glaze.

9. 9

   After the first 2 hours, remove the foil. Brush the turkey with the maple cider glaze. Continue roasting for 45 to 75 minutes more, brushing every 20 minutes, until the thickest part of the thigh reaches 165 °F / 74 °C and the center of the stuffing inside the turkey also reaches 165 °F / 74 °C.

10. 10

    When the turkey has about 35 minutes left to cook, bake the dish of remaining stuffing at 350 °F / 175 °C for 30 to 35 minutes, until hot in the center and golden on top.

11. 11

    Transfer the turkey to a carving board and let it rest uncovered for 20 minutes before carving. If desired, skim excess fat from the roasting pan juices and simmer them for a few minutes to serve as a light pan sauce.

12. 12

    Serve the sliced turkey with the baked stuffing, a spoonful of pan juices, and a little extra black pepper to taste.