1/8 cup butter or margarine, melted
1 cup hard cider*
1 cup orange juice
1/8 cup lemon juice
1/8 tsp crushed basil
*Fresh cider will turn hard if left unrefrigerated for 2 to 3 days.
Preheat the oven to 325° F., or as specified by your recipe. Move the oven rack
to the lowest position.
Remove the whole turkey from the refrigerator about one hour before cooking to
bring the bird to room temperature. You can use this time to cook the giblets or
neck for the stuffing, stock or gravy.
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 stock, if desired.
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 towels; salt and
pepper the inside and outside of the bird, and rub in any seasonings per your
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.
Melt butter or margarine in a pan. Add 1 cup hard cider, juices and basil. Cook
over low heat until well dissolved. Baste turkey with this.