Cider-glazed turkey with roasted apples from Cooking Light Magazine, November 2017: 30th Anniversary Issue (page 178)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky blistered green beans and tomatoes; Triple-herb pumpernickel and sourdough stuffing; Herb-roasted carrots; Sweet potato casserole with pumpkin seed-oat crumble; Maple-caraway Brussels sprouts; Celery root puree with almond-mint gremolata; Cranberry-beet chutney; Pear, sage, and golden raisin stuffing; Balsamic cranberry-onion jam

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Requires brining turkey 12 to 24 hours.

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