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This recipe can be used to baste a whole turkey or a turkey breast. It is also good for moistening turkey stuffing, and it adds wonderful flavor to gravy as well.
1//8 cup butter, melted
1 cup hard cider (fresh cider will turn hard if left unrefrigerated for 2 to 3 days)
1 cup orange juice
1/8 cup lemon juice
1/8 teaspoon crushed basil
1. Melt butter or margarine in a pan.
2. Add 1 cup hard cider, juiced and basil
3. Cook over low heat until well dissolved.
1. Pre-heat oven to 325 degrees F. or as specified by your recipe. Move the rack to the lowest position.
2. Remove the whole turkey from the refrigerator about one hour before cooking, but no longer than one hour, so that it comes to room temperature. During this time, cook the giblets or neck for the stuffing, stock or gravy.
3. Remove the giblets from the bag (stuck in the neck cavity) and the neck bone from the body cavity and rinse them under cool running water. This will help to remove bacteria. Pat dry with paper towels and set aside for use in the stuffing or stick, if desired.
4. Rinse the whole bird, including the body and neck cavities, under cool running water. Rub your hands over the surface to help remove any bacteria. Pull out any lumps of fat from the cavity and discard. Pat dry with paper towel; salt and pepper the inside and outside of the bird, and run in any seasonings according to your recipe.
5. Roast according to timetable for the size of your bird and method desired (open pan or roaster). Note: Opening the oven to “check on the turkey” will lengthen roasting time. Basting can be done during the last 30 minutes of roasting, after the foil tent or roaster lid has been removed to allow the bird to brown.
Serve cool or at room temperature.
The Diabetic Gourmet