Lauren's Apple Cider Roast Turkey

Lauren's Apple Cider Roast Turkey

Lauren

"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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Ingredients

servings 952 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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.

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

Read all reviews 11
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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!

Ive made this brine for my fresh Turkey for the past 3 or 4 years. I will never make a Turkey any other way. It's the juiciest Turkey I've ever made. I don't t change the recipe at all except ...

I made the brining liquid for the turkey and it was OK--can't say that it added any taste to the bird, but the turkey was nice & moist. I did find that the unstuffed 16lbs turkey was cooked i...

Wow! This turkey was the best yet. The bring was so easy. I had it in the brine for about 24 hours. Didn't change a thing. Very moist and delicious. Will definitely make again. Happy Thanksgivin...

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 inte...

I followed the I instructions, however I made some changes on the spices and the amounts of these, it turned out "ridiculously" savory and moist, my first time to cook a turkey and it was a tota...

First time ever to brine a turkey. This was the best turkey I have ever fixed!

Very simple and easy to make. Flavor was delicious and meat very moist. I roasted in the Big Green Egg with soaked Apple wood chips for smoke and it turn out perfect. I've used other brines in t...

I used this recipe to make my very first Thanksgiving turkey this year. It turned out super tender and was a HUGE hit! The 14 lb turkey was literally picked clean by the end of the night! I fo...

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