In this roast turkey recipe, an overnight soak in apple cider brine plus a rub of gently seasoned olive oil yields a roasted turkey with browned skin and flavorful, juicy meat.
Calories
952 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Rinse turkey inside and out with cold water; pat dry with paper towels.
Step 3
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 turkey in brine, cover the container, and place in refrigerator, 8 hours or overnight.
Step 4
Remove turkey from brine and discard used brine. Place turkey breast-side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.
Step 5
Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub seasoned oil over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.
Step 6
Roast in the preheated oven until an instant-read meat thermometer inserted into 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 skin brown. Let turkey rest 30 to 45 minutes before carving.
Ingredients
1 cup white sugar
1 gallon apple cider
1 (16 pound) whole turkey, neck and giblets removed
