For VeraBlue - As I recall (lots of fun post op. meds!!) this is what we did:
1/2 c packed golden brown sugar
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
IN THE BOTTOM OF THE ROASTING PAN - UNDER THE RACK:
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
2 c apple cider
FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.
Remove turkey from Cider Brine and dry thoroughly. Rub well with rub (may need to double recipe for rub depending on size of turkey).
Prepare oven as usual;
Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.
Place turkey on roasting rack. Cook turkey as usual - basting as needed with basting sauce.
When the turkey is done remove to a platter and tent loosely with foil to rest. Strain the remaining pan juices and deglaze the pan with 1/2 c bourbon. Continue making pan gravy as usual with pan juices and and additional cider. Season with salt & pepper.
For a richer apple flavor stir 2 - 3 TBS apple butter into gravy. You can also add more bourbon to taste. We used Maker's Mark for this.