Page 162 - A Literary Holiday Cookbook

Makes 1 (15-lb.) turkey

“The pedagogue’s mouth watered as he looked upon this sumptuous promise of luxurious
winter fare . . . not a turkey but he beheld daintily trussed up, with its gizzard under its wing.”

This recipe is a great option for beginners who are ready to try their hand at roasting a large
bird for the first time. No need to worry about brining, basting, trussing, or complicated
stuffing. A simple pre-salting stage helps ensure crispy skin, while the phenomenal brown
sugar glaze elevates a plain old turkey to something special without added difficulty.

INGREDIENTS

For the Turkey
1 (15-lb.) turkey (thawed if frozen, giblets and neck removed)

3 tablespoons kosher salt, divided
1 teaspoon black pepper

3 tablespoons olive oil

1 orange, quartered
2 large sprigs rosemary

1 cup cranberries

For the Glaze

1 cup apple cider

½ cup brown sugar, packed
1 teaspoon lemon juice

¼ teaspoon ground ginger
¼ teaspoon kosher salt

⅛ teaspoon pepper

Special Tools

13” x 18” baking sheet

INSTRUCTIONS