Yummy shortcut Thanksgiving treats!
No need to stress about your Thanksgiving feast! Thanks to simple shortcuts, you can serve up a delicious meal of holiday favorites, made the easy way!
2 qts. apple cider 1/2 cup brown sugar 1/2 cup kosher salt
4 sprigs + 1 tsp. chopped fresh rosemary
1 Tbs. cracked pepper 1 bay leaf 1 bone-in turkey breast, about 8 lbs., thawed if frozen
1 onion, chopped
1 Tbs. butter, at room temperature
2 Tbs. maple syrup
1 can (14.5 oz.) chicken broth 3 Tbs. flour
Refrigerate 1 cup apple cider. In 8- qt. nonaluminum container or pot, stir remaining cider with sugar, salt, 4 sprigs rosemary, pepper and bay leaf until sugar and salt dissolve. Add turkey and enough water to submerge turkey completely. Cover; refrigerate 15-24 hours.
Preheat oven to 350°F. Drain turkey; rinse and pat dry. Arrange onion in roasting pan. Place turkey on onions; rub skin with butter. Roast, basting occasionally with pan juices, 2 hours, covering loosely with foil if getting too browned.
Meanwhile, in pot, combine reserved cider with maple syrup. Boil over medium-high heat until mixture is reduced by three-quarters and is syrupy, 15-18 minutes. Cool 5 minutes. Brush over turkey; roast until meat thermometer inserted into thickest part away from bones registers 170°F, 15- 45 minutes. Transfer turkey to platter. Let stand 15 minutes before carving.
Meanwhile, whisk together broth and flour. Strain pan juices; skim and discard fat. Return juices to roasting pan; whisk in broth mixture and chopped rosemary. Place pan over 2 burners set over medium heat; bring to boil and cook, stirring constantly and scraping up browned bits from bottom of pan, until thickened, 8-9 minutes. Servings: 8. Cals.: 686; Protein: 95 g.; Fat: 26 g. (8 g. saturated); Chol.: 250 mg.; Carbs.: 12 g.; Sodium: 799 mg.; Fiber: 0 g.; Sugar: 9 g. Kitchen time: 45 minutes. Total time: 3 hours, 30 minutes + brining time.