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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Yield: 10 Servings


• 1 cup apple cider
• 1/4 cup apple brandy
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons dried sage
• 3/4 teaspoon ground cinnamon, divided
• 10 Golden Delicious apples peeled and cored, divided
• 1 large onion, sliced
• 6 fresh thyme sprigs
• 8 large sage leaves
• 16 pound turkey
• Salt and pepper to taste
• 1/4 cup margarine, room temperature


1. Preheat oven to 325°F. Prepare large roasting pan.

2. Combine cider, brandy, soy sauce, vinegar and dried sage in saucepan for basting liquid. Add 1/2 teaspoon cinnamon and bring to boil. Remove from heat.

3. Quarter 2 apples and mix with onions, fresh thyme and sage and remaining cinnamon.

4. Place turkey into pan and season cavity with salt and pepper. Spoon apple mixture into cavity. Tuck wing tips under turkey and loosely tie legs together.

5. Rub breast and legs with margarine. Pour half the basting liquid over turkey. Sprinkle with salt and pepper.

6. Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices. Add water if juices evaporate.

7. Cut remaining apples into eighths and add to pan. Cover turkey loosely with foil to keep from browning too quickly. Continue roasting about 1 1/2 hours until apples are tender, turkey is brown and juices run clear. Baste frequently.

8. Transfer turkey to platter, tent loosely with foil and let rest 30 minutes. Remove apples with slotted spoon and reserve.

    • Pan juices
    • Turkey or chicken broth
    • Reserved apples
    • 1/4 cup apple cider
    • 2 tablespoons cornstarch
    • Salt and pepper to taste

1. Measure pan juices and add enough broth to measure 4 cups. Simmer in saucepan 5 minutes. Add apples and simmer 2 minutes more.

2. Combine apple cider and cornstarch to form paste and whisk into pan juice mixture. Boil until gravy thickens, about 2 minutes. Season with salt and pepper.


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