Lauren's Apple Cider Roast Turkey

Lauren's Apple Cider Roast Turkey

3
Lauren 0

"The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!"

Ingredients {{adjustedServings}} servings 952 cals

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 952 kcal
  • 48%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 98.1 g
  • 196%
  • Cholesterol:
  • 286 mg
  • 95%
  • Sodium:
  • 9387 mg
  • 375%

Based on a 2,000 calorie diet

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Directions

  1. Rinse turkey inside and out with cold water; pat dry with paper towels.
  2. Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
  5. Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
  6. Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Tips & Tricks
The World's Best Turkey

A bottle of Champagne makes this moist bird something to celebrate!

Out of This World Turkey Brine

Brining your turkey preps it perfectly for smoking or roasting.

Footnotes

  • Editor's Notes:
  • Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews 3

  1. 3 Ratings

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BOOM642
11/25/2014

I tried it on two turkey breasts at half the recipe and man was it delicious. We're looking forward to trying it on the whole turkey this Thanksgiving!

FairyGirl1984
12/25/2014

This is by far the best Turkey we have ever had! It made our Christmas Dinner amazing. It was juicy and tender, not too salty and just a tad sweet. I can guarantee this will make it to our table for every Christmas from here on out!

Baking Nana
5/28/2014

This is a great method. The apple juice and sugar will lead to an overly browned skin - use an aluminium foil tent to prevent over browning. Use a good thermometer to judge doneness - the internal temp should be at least 165 in the thickest part of the thigh. Very good indeed! Thanks!