Best 5 Molasses And Cider Glazed Turkey With Rye And Black Walnut Stuffing Recipes

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Thanksgiving is a time for family, friends, and delicious food. And what's more central to the Thanksgiving table than the turkey? This recipe for Molasses and Cider Glazed Turkey with Rye and Black Walnut Stuffing is sure to impress your guests. The turkey is brined overnight in a mixture of molasses, cider, and spices, then roasted until golden brown and juicy. The stuffing is made with rye bread, black walnuts, celery, onions, and herbs, and it's cooked inside the turkey for extra flavor. The result is a moist, tender turkey with a delicious glaze and a flavorful stuffing. This recipe also includes instructions for making a gravy from the turkey drippings, as well as a recipe for a simple cranberry sauce. With its combination of sweet, savory, and nutty flavors, this turkey dish is sure to be a hit at your Thanksgiving table.

Here are our top 5 tried and tested recipes!

MOLASSES-AND-CIDER-GLAZED TURKEY WITH RYE-AND-BLACK-WALNUT STUFFING



Molasses-and-Cider-Glazed Turkey with Rye-and-Black-Walnut Stuffing image

If the stuffing inside the turkey doesn't reach 165 degrees by the time the bird is done, transfer it to a baking dish and bake until it does.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 3h45m

Number Of Ingredients 23

1 1/4 cups apple cider, preferably unfiltered
1/4 cup blackstrap molasses
1 turkey (14 to 16 pounds), room temperature, patted dry
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, room temperature
3/4 cup low-sodium chicken broth, plus more as needed
2 tablespoons unsalted butter, plus more for baking dish
1 medium onion, chopped (1 1/2 cups)
2 celery stalks, coarsely chopped (3/4 cup)
1 Granny Smith apple, cored and cut into 1/2-inch-pieces (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt and freshly ground pepper
1/2 cup dry white wine
1 large loaf rye bread, cut into 1-inch pieces and lightly toasted (12 cups)
1 cup black walnuts, toasted and coarsely chopped
1/2 cup lightly packed coarsely chopped fresh flat-leaf parsley
2 cups low-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup dry white wine
2 3/4 cups low-sodium chicken broth
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Whole apples and pears and fennel fronds, for serving (optional)

Steps:

  • Turkey: Preheat oven to 450 degrees, with rack in lower third. Boil 1/2 cup cider in a small saucepan until reduced by half, about 5 minutes. Remove from heat; stir in molasses until combined. Season body and neck cavities of turkey generously with salt and pepper. Rub butter evenly over skin; season with salt and pepper. Let stand 30 minutes.
  • Stuffing: Meanwhile, melt butter in a large skillet over medium-high. Add onion, celery, apple, and garlic; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add wine; bring to a boil and cook until reduced by half, about 2 minutes. Transfer mixture to a large bowl; toss with bread, walnuts, parsley, and 1 cup broth until combined. Fold in eggs.
  • Lightly pack half of stuffing into body and neck cavities of turkey. Toss remaining stuffing with remaining 1 cup broth; transfer to a lightly buttered 2-quart baking dish and cover with parchment-lined foil. Tie turkey legs together with twine. Transfer to a roasting pan fitted with a rack. Pour broth and remaining 3/4 cup cider into pan.
  • Roast turkey 30 minutes. Reduce heat to 350 degrees. Brush turkey with some of cider-molasses glaze. Continue roasting, brushing with more glaze every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) and into stuffing registers 165 degrees, 1 hour, 30 minutes to 2 hours, depending on size of bird. (Add more broth as needed to prevent bottom of pan from scorching.) Transfer turkey to a carving board. Let stand 30 minutes.
  • Meanwhile, bake extra stuffing in baking dish 15 minutes. Uncover and continue baking until top is crisp and golden brown in spots, about 15 minutes more.
  • Gravy: Remove rack from roasting pan; skim excess fat from pan drippings with a large spoon. Heat pan across two burners over medium-high. Add wine and bring to a boil, scraping browned bits from bottom of pan with a wooden spoon. Add 2 1/2 cups broth; return to a boil. Whisk together remaining 1/4 cup broth and flour in a small bowl. Slowly pour flour mixture into pan, whisking constantly, until gravy thickens slightly, about 2 minutes. Remove from heat; stir in butter until combined. Strain gravy through a fine-mesh sieve; transfer to a gravy boat.
  • Remove twine from turkey and transfer to a platter. Garnish with apples, pears, and fennel. Carve turkey and serve, with stuffing and gravy alongside.

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY



Black Pepper-Pomegranate Molasses Glazed Turkey image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 10 to 12 hours

Number Of Ingredients 8

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons dijon mustard
Kosher salt and freshly ground pepper
1 15-pound fresh turkey
1 stick unsalted butter, softened
Kosher salt and freshly ground pepper
4 cups homemade chicken stock or low-sodium canned broth, warmed

Steps:

  • Preheat the oven to 450 degrees F. Make the glaze: Whisk the pomegranate molasses, horseradish, mustard, 1/2 teaspoon salt and 1 1/2 teaspoons pepper in a medium bowl. Let it sit at room temperature to allow the flavors to meld.
  • Meanwhile, prepare the turkey: Remove the neck and giblets, then rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.
  • Reduce the oven temperature to 350 degrees F and continue roasting 1 more hour, basting with the chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze and continue roasting until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 15 more minutes.
  • Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil and let sit 15 minutes before carving.

CIDER GLAZED TURKEY



Cider Glazed Turkey image

Provided by Sandra Lee

Categories     main-dish

Time P1DT3h10m

Yield 8 servings

Number Of Ingredients 12

1 gallon apple cider, divided
1 cup salt
1 bunch fresh thyme, divided
3 sprigs fresh rosemary
1 bunch fresh sage
5 cups ice cubes
6 cups water
1 (13 to 15-pound) frozen turkey, defrosted
2 tablespoons canola oil
1 tablespoon poultry seasoning
1/2 teaspoon fresh ground black pepper
1/4 cup brown sugar

Steps:

  • Brine:
  • In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
  • In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
  • Glaze:
  • In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

BLACK PEPPER-POMEGRANATE MOLASSES GLAZED TURKEY



Black Pepper-Pomegranate Molasses Glazed Turkey image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Steps:

  • Preheat oven to 450 degrees F.
  • Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
  • Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
  • During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

CIDER-GLAZED TURKEY



Cider-Glazed Turkey image

A roast turkey glazed with a buttery cider syrup is burnished outside and juicy within. You'll have more than enough gravy to ladle over the stuffing, the smashed potatoes, and tomorrow's leftovers.

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 13

1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
1 apple, cut into chunks
1 small onion, quartered
1 small bunch thyme
1 cup water
1 cup unfiltered apple cider
2 tablespoons sugar
1/2 stick unsalted butter, cut into tablespoons
2 cups dry white wine
Melted unsalted butter if necessary
1/3 cup all-purpose flour
About 4 cups hot turkey giblet stock
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Steps:

  • Preheat oven to 425°F with rack in lower third.
  • Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
  • Add water to pan and roast, without basting, 1 hour.
  • Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
  • After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
  • Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F). Discard string.
  • Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
  • Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
  • Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
  • Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Tips:

  • Prep the Turkey: Thaw the turkey in the refrigerator for 4-5 days before cooking. Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out. Pat the turkey dry with paper towels.
  • Make the Molasses and Cider Glaze: Combine molasses, apple cider, orange juice, brown sugar, maple syrup, Dijon mustard, ground cloves, ground allspice, ground nutmeg, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  • Stuff the Turkey: In a large bowl, combine rye bread cubes, cooked sausage, chopped celery, chopped onion, chopped walnuts, dried cranberries, chopped parsley, chopped sage, chopped rosemary, salt, and pepper. Toss to combine.
  • Roast the Turkey: Preheat oven to 350°F (175°C). Place the turkey breast side up on a roasting rack in a large roasting pan. Brush the turkey with the molasses and cider glaze. Cover the turkey with foil and roast for 2 hours. Remove the foil and continue to roast the turkey for 1-1.5 hours, or until the internal temperature reaches 165°F (74°C).
  • Make the Gravy: Pour the pan drippings from the roasting pan into a saucepan. Skim off any excess fat. Add chicken broth and bring to a simmer over medium heat. Thicken the gravy with a cornstarch slurry, if desired.

Conclusion:

This Molasses and Cider Glazed Turkey with Rye and Black Walnut Stuffing is a delicious and festive dish that is perfect for Thanksgiving or Christmas dinner. The molasses and cider glaze gives the turkey a beautiful golden brown color and a slightly sweet and tangy flavor. The rye and black walnut stuffing is savory and flavorful, and it complements the turkey perfectly. This dish is sure to be a hit with your family and friends.

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