Prep Time
40 Mins
Cook Time
20 Mins
Other Time
11 Hours 30 Mins
Yield
Makes 10 to 12 servings

How to Make It

Step 1

Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry. Set aside.

Step 2

Stir together 1/2 cup apple juice and brown sugar in a large saucepan over low heat until sugar dissolves. Remove from heat, and add cider vinegar and remaining 4 1/2 cups apple juice.

Step 3

Place turkey in a large roasting pan. Cover turkey with cheesecloth. Pour juice mixture over cheesecloth, coating completely. Cover and chill at least 8 hours, spooning marinade over turkey occasionally.

Step 4

Remove turkey from pan, discarding cheesecloth and reserving 3 1/4 cups marinade.

Step 5

Place turkey on a rack in a large roasting pan. Pour 2 1/2 cups reserved apple cider marinade over turkey.

Step 6

Bake at 325° for 3 hours and 15 minutes or until a meat thermometer inserted into thigh registers 172°, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Let stand 15 minutes or until meat thermometer registers 180°.

Step 7

Remove turkey to a serving platter, reserving 2 cups pan drippings. Pour reserved drippings through a wire-mesh strainer into a saucepan, discarding solids. Add 1/4 cup reserved marinade, chicken broth, brandy, and honey to saucepan, whisking until mixture is smooth.

Step 8

Stir together flour and remaining 1/2 cup reserved marinade; add broth mixture. Bring to a boil, stirring constantly. Reduce heat to low, and cook, stirring occasionally, 15 minutes or until thickened. Add salt and pepper to taste. Serve with turkey.

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