Thanksgiving Main Dishes: Apple Cider Roast Turkey is the most yummy turkey ever. You’ll get around 15 servings. And the final result is juicy, seasoned and fall-apart turkey. Don’t forget that brined turkey cooks around 20 minutes faster.
- 1 (16 pound) whole turkey, neck and giblets removed
- 1 1/2 gallons water
- one gallon apple cider
- 1 1/2 cups kosher salt
- one cup white sugar
- 1/4 cup extra-virgin olive oil
- one fourt teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- Add all ingredients to list
- 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.
For dessert, try our: