Lauren's Apple Cider Roast Turkey recipe

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Ingredients

1 (16 pound) whole turkey, neck and giblets removed
1 ½ gallons water
1 gallon apple cider
1 ½ cups kosher salt
1 cup white sugar
¼ cup extra-virgin olive oil
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning

Nutrition Info

952.2 calories
carbohydrate: 48.6 g
cholesterol: 286.1 mg
fat: 37.7 g
fiber: : -
protein: 98.1 g
saturatedFat: 10.4 g
servingSize: -
sodium: 9387.1 mg
sugar: 43.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 whole turkey

Recipe Note

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!

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