Glaze that Turkey....

Wow! Thanksgiving was an affair, to say the least. It was fun but exhausting, but I survived!

I planned the menu and helped facilitate all the cooking. Something I have NEVER done. I was awoken from a peaceful sleep at 7AM to get the turkey in the oven.
Who am I kidding? At 7AM I have no ability to follow a recipe. Instead, put a cup of coffee or tea in one hand and an open pantry close to the other and see what happens. That is exactly what happened Thanksgiving morning. Whether or not it is wise to make up a new recipe on the spot for such a big important meal matter not in my little head at 7AM! Luckily for me and everyone else involved it worked! Don't wait until next Thanksgiving to try this recipe. Have turkey for Christmas or New Year's! Even better... make this glaze for chicken! Bon Appetit!

Apple Butter Glazed Turkey

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

• 1 (18-19 lb) Organic Turkey, giblets removed
• Earth Balance Buttery Spread
• Sea Salt & Black Pepper
• 1-2 large Sweet Onions, chopped
• 3 Braeburn Apples, chopped
• 3 Lemons, chopped
• 2 Oranges, chopped
• fresh Thyme
• fresh Rosemary
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Organic Chicken Stock
• 1/4 cup Organic Apple Butter (I like the one by Eden Foods because they don't add any sugar, etc... just apples.)
• 1 tsp Cinnamon
• 1/2 tsp Curry Powder
• 1 Tblsp Pear Infused White Balsamic Vinegar

Directions:

1. Preheat oven to 500 degrees F.
2. Remove Giblets and set aside. Rinse and dry turkey and place breast side down in a roasting pan.
3. Rub the outside and the inside of the turkey cavity with a generous amount of Earth Balance, and season with Sea Salt & Black Pepper.
4. Stuff turkey cavity with chopped aromatics (onions, lemons, oranges, 1 apple) and a few sprigs of fresh Thyme & Rosemary.
5. Place remaining fruit and onions around the Turkey in the roasting pan.
6. In a small bowl, whisk together the Oil, Stock, Apple Butter, spices, and Vinegar.
7. Pour glaze over the turkey and spread evenly.
8. Nestle fresh Thyme & Rosemary on and around the bird, and cover loosely with foil.
9. Place turkey in your preheated oven and immediately reduce the oven temperature to 325 degrees F.
10. Allow you turkey to cook 20 per pound basting every hour. (our turkey took about 7 hours) Remove foil for the last hour or so to encourage browning. Turkey breast temperature must reach about 180 degrees in order to be cooked through.
11. Allow turkey to rest at least 30 minutes before slicing.
12. Reserve the turkey juices to make gravy.