Cider glaze makes tasty turkey
The goal here was a deliciously moist roasted Thanksgiving turkey with tons of autumnal flavor.
So we started with that most classic of fall beverages apple cider. But to get the greatest flavor from it, we decided to boil it down until we had reduced 8 cups to just 4, thereby concentrating the sweet-tart flavors. That reduction is used as both a glaze for the turkey as well as to flavor the stuffing and gravy.
And therein lies an important Thanksgiving turkey lesson. It's always good to have at least one common element between the turkey and the stuffing and gravy. While the seasonings between the three items don't need to be identical (in fact, it would be boring if they were), a commonality helps tie the meal together.
While this recipe is written to cook the stuffing in a casserole dish alongside the turkey, you can cook it in the cavity of the bird if you prefer. If so, you'll need to adjust the cooking time and closely monitor the internal temperature.
Stuffed birds take longer to cook. For safety, the center of the stuffing should reach an internal temperature of 165 degrees.
Alternatively, if you like the appearance and presentation of a stuffed bird, you can cook the stuffing separately, then stuff it on the serving platter just before bringing it to the table.