You can make the cider glaze up to 3 days in advance; refrigerate, covered until ready to roast. Peel and cut the vegetables up to 2 days in advance (they add great rich flavor to the drippings in the bottom of the roasting pan and shouldn’t be skipped). Place the veggies in a re-sealable plastic bag and stick them in the crisper. Remember, if you’ve purchased a frozen turkey you’ll need to give it at least 3 days to defrost, so plan accordingly. Then, as the turkey cooks, baste it with the flavorful glaze made from reduced apple cider, cider vinegar, and butter.
Get the recipe: Cider-Glazed Turkey