Lauren's Apple Cider Roast Turkey

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“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!” - by Lauren

Ingredients

1 (16 pound) whole turkey, neck and giblets removed
1 1/2 gallons water
1 gallon apple cider
1 1/2 cups kosher salt
1 cup white sugar
1/4 cup extra-virgin olive oil
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning

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Directions

Rinse turkey inside and out with cold water; pat dry with paper towels.
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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.