Cider Glazed Turkey | Cook for Your Life
apples, rosemary, cider, turkey, glaze- anti-cancer recipes- cook for your life

Cider Glazed Turkey

Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

The Asturias in Northern Spain are famous for their apples, and the cooks are partial to using the region’s light, dry cider to cook with instead of wine. With this Cider Glazed Turkey recipe we’ve...


For the turkey:

  • 1 (12 pound) turkey
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • 2 apples, cut into chunks
  • 5 sprigs of rosemary
  • 1 onion, quartered

For the glaze:

  • 1½ cups apple cider
  • 1 tablespoon sugar (optional)
  • 2 sprigs rosemary
  • ½ cup butter

For the gravy:

  • 2 tablespoons butter
  • ¼ cup flour
  • 2 cups stock
  • 2 cups water or Martinelli’s non-alcoholic cider
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Nutrition Facts


675 cals


33 g

Saturated Fat

12 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

12 g


20 g


13 g


2 g


72 g


1468 mg


  1. Preheat the oven to 425 degrees.
  2. Remove the giblets from the turkey. Transfer to a roasting pan. Rub the olive oil all over the turkey, and rub in a generous amount of salt and pepper all over.
  3. Put the apple, rosemary and onion into the cavity of the turkey. Tie the drumsticks together with kitchen twine and tuck the wings underneath the body.
  4. Roast in the oven for 30 minutes. Pour in 1 cup of water or stock into the pan and cover the turkey very loosely with foil. Reduce the heat to 325 degrees. Cook for another hour.
  5. While the turkey is roasting, in a small saucepan combine the apple cider, sugar, and rosemary sprig. Cook over low heat, until reduced to about ¼ cup, about 8 to 10 minutes. Discard the rosemary and remove from heat. Whisk in the butter 1 tablespoon at a time. Set aside, keeping warm, until ready to use.
  6. When the inside of the turkey reads between 165 and 170 degrees, remove from the oven and let sit for 15 minutes before carving. Serve with the gravy.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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