This is the second year I have used this recipe for Thankgiving. It is awesome! It is almost impossible to goof up, at least I have not been able to even if I forgot something or did it wrong. It still comes out YUMMY! I have used Apple Cider both years and I too have a liguid under the butter. I just use the apple butter as directed and then use some of the juice too. I baste often and have always had enough pan juices for gravy and never need to add more broth. The gravy is wonderful. I'm going to try this on a whole chicken too. Thank you for this recipe!
*** I want to add. I am making this recipe again this year, my original review was in 2002. Last night I made my maple butter. I let it cook and reduce for over an hour. This morning it is all solid butter. I think the key is in the time you allow the cider/syrup mixture cook. I don't think I'll be using the Apple Brandy this year.
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This is the second year I have used this recipe for Thankgiving. It is awesome! It is almost...