Delicious Living
Ingredients
  • 1 12-15 pound turkey
  • 1 gallon apple cider
  • 5 cups chicken or vegetable stock
  • 3 tablespoons balsamic vinegar
  • FIG, PEAR AND BALSAMIC COMPOTE
  • 1/2 cup olive oil
  • 1 large red onion, diced
  • 2 cups dried figs, chopped
  • 1 Granny Smith apple, cored and chopped
  • 1 ripe pear, cored and chopped
  • Grated zest and juice of 2 oranges
  • 1/2 cup balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper

Apple Cider Marinated Turkey With Fig, Pear and Balsamic Compote

Teri Rippetto, chef/owner of Potager Café, Denver | Delicious Living
  • Serves: 8 people
  • Calories per serving: 936

Serves 8 / Suggested Wine: White: Domaine Zind/Humbrect Alsatian Gewürtztraminer, France, 1998, $35; Red: Côte de Brouilly Beaujolais, France, 1998, $30.

Directions
  1. Two days before Thanksgiving, rinse and pat dry defrosted turkey. Place in roasting pan and fill pan with as much apple cider as it will hold. Cover and put in refrigerator, periodically rotating turkey during the two days so all parts soak in the cider.
  2. On Thanksgiving Day, remove turkey from marinade and discard all but 2 cups of cider. Set aside reserved cider to use for basting.
  3. Rub compote mixture (see below) under skin of marinated turkey, especially covering breast meat. Season turkey exterior and cavity with salt and pepper. Place on rack in covered roasting pan. Roast at 350°F for 4 - 4 1/2 hours, using pan juices and reserved cider for basting. You don't need to use all the reserved cider.
  4. Uncover turkey the last 45 minutes of roasting. Turkey is done when a meat thermometer inserted into the thigh registers 185°F. Make sure thermometer doesn't touch the bone. Remove turkey from oven and let rest, covered, while preparing sauce or gravy.
  5. Combine pan juices with 5 cups chicken or vegetable stock and 3 tablespoons balsamic vinegar. Simmer until reduced to 2 cups liquid, about 15 minutes. Season to taste with salt and pepper. For a thicker consistency, mix 1 tablespoon cornstarch with 1/2 cup stock and slowly whisk into stock. Simmer until thick, about 5 more minutes.
  6. Heat olive oil in medium saucepan. Add red onion and cook over medium heat just until beginning to turn brown, about 8-10 minutes.
  7. Add remaining ingredients and simmer, covered, until almost all liquid has evaporated, about 20 minutes. Cool completely

Photography by: Laurie Smith

Calories 936,Fat 32,Perfat 31,Cholesterol 275,Carbo 50,Protein 108,Fiber N/A,Sodium N/A

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