Cider-Roasted Turkey with Bacon-Apple Cider Gravy
(Main Course)

For a change of pace, substitute a 9-pound capon for the turkey.
Serves 8
Preparation: 15 minutes
Cooking: 2 hours, 20 minutes
Marinating: Overnight

1 (11-pound) fresh or frozen turkey, thawed
21/2 cups apple cider, divided
11/4 teaspoons black pepper, divided
1 teaspoon salt, divided
2 thyme sprigs
1 small Granny Smith apple, quartered
2 3/4 cups fat-free, less-sodium chicken broth, divided
2 cups frozen pearl onions, thawed
2 thick bacon slices, cut crosswise into strips
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme

Remove and discard giblets and neck from turkey. Rinse turkey with
cold water; pat dry. Trim excess fat. Place turkey in a heavy-duty,
jumbo zip-top plastic bag and add 2 cups cider; seal and marinate in
refrigerator overnight, turning bag occasionally.
Preheat oven to 450 .

Remove turkey from bag, reserving marinade. Place turkey, breast side
up, in a shallow roasting pan. Pour reserved marinade over turkey.
Sprinkle 1 teaspoon pepper and 1/2 teaspoon salt on skin and in body
cavity. Lift wing tips up and over back; tuck under turkey. Place
thyme sprigs and apple in body cavity. Insert meat thermometer into
meaty part of thigh, making sure not to touch bone. Cover loosely with
foil. Bake at 450 for 10 minutes. Reduce oven temperature to 325 (do
not remove turkey from oven); bake an additional 45 minutes. Add 1 3/4
cups broth and onions to pan; return to oven immediately. Bake,
uncovered, an additional hour or until thermometer registers 180 .
Place turkey on a serving platter; cover with aluminum foil. Let stand
at least 25 minutes. Discard skin, sprigs, and apple.

Remove onions from pan with a slotted spoon, set aside, and keep warm.
Place a zip-top plastic bag inside a 2-cup glass measuring cup. Pour
turkey drippings into bag. Add remaining 1/2 cup cider to roasting
pan; cook over medium-high heat 2 minutes, scraping pan to loosen
browned bits. Add to turkey drippings in bag; let stand 10 minutes
(fat will rise to the top). Seal bag; carefully snip off bottom corner
of bag. Drain drippings into a bowl, stopping before fat layer reaches
opening; discard fat.

Cook bacon in a large saucepan over medium heat until crisp. Add flour
to bacon drippings in pan; cook 1 minute. Gradually add remaining 1
cup broth and cider mixture, blending with a whisk. Stir in 1/4
teaspoon pepper and 1/2 teaspoon salt; cook over medium heat until
thick (about 10 minutes), stirring frequently. Stir in onions and
chopped thyme.

Serving size: 6 ounces turkey and 1/4 cup gravy.

Per serving: 319 Calories (24% from fat); Fat 8.3g (sat 2.8g, mono
2.5g, poly 1.8g); Protein 39.5g; Carbohydrate 18.6g; Fiber 0.6g;
Cholesterol 114mg; Iron 3.2mg; Sodium 620mg; Calcium 45mg

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