CINNAMON CIDER GLAZED TURKEY

1 (16 to 20 lb.) turkey
1/2 stick (1/4 cup) butter
2 packets G Washington Seasoning and Broth
2 sticks celery
2 carrots
8 oz. chicken broth, add more as needed
1/4 cup Cinnamon Cider Syrup*
1 lemon
salt and pepper

Preheat oven to 250 degrees F.

Wash and dry turkey. Place on a large and deep baking dish. Squeeze lemon all over and in cavities to refresh. Sprinkle with salt and pepper.

Wash and scrape carrots and cut into long slivers. Wash and cut celery likewise. Place vegetables in bottom of roasting pan, place turkey on top and butter all over. Sprinkle with packets of G Washington's Seasoning and salt and pepper. Cover wings with foil. Pour broth in bottom of roasting pan. Tent entire pan, enclosing turkey with heavy duty aluminum foil. (This will ensure a plump, juice turkey).

Roast at 250 degrees F* from midnight til 8AM.

Uncover completely and begin basting with mixture of:
2 cups turkey drippings
1/2 cup cinnamon cider

Raise oven temperature to 350 and turkey is done by 10:30.

Lower temperature in oven and re-cover with foil to stop browning.

*Do not stuff turkey when roasting at this temperature.

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HOMEMADE GRAVY

Get all the turkey drippings out and put into a deep saucepot. You should get about 4-6 cups or more of drippings out of the pan. Let stand until fat rises. Remove excess fat.

Mix together:
about 3 heaping tablespoons of cornstarch with
with 1/2 cup or more of water
I use a small glass jar and shake til smooth.

Over medium-high heat I re-heat the drippings, whisking in the cornstarch mixture until it begins to thicken. If you need to make the gravy a little bit darker, use a little bit of Gravy Master to darken.

*Cinnamon Cider Syrup is made by Willis & Tina Wood
RD2 Springfield, Vermont 05156 - 802/263-5547
Williams Sonoma used to carry it but they don't anymore so you can order it direct from the makers. This syrup is a tangy blend of boiled cider and pure maple syrup. It is incredible! It keeps in your refrigerator indefinitely.