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–+ servings
a roasted turkey on a platter

Easy Apple Cider Roast Turkey

Yield: 11
Prep Time: 20 minutes
Cook Time: 2 hours
Brining Time: 8 hours
This is the ultimate Thanksgiving turkey recipe!
Made with an apple cider brine and apple cider glaze to perfectly fit the season.
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Ingredients
 

For the turkey:

  • 12 pound whole turkey, thawed with the giblets removed
  • ½ cup butter, salted, at room temperature
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sage, dried
  • 1 cup turkey broth, for the bottom of the pan

For the glaze:

  • 2 cups apple cider
  • 1 cup dark brown sugar
  • 1 tablespoon honey

Equipment

Instructions
 

  • The Day Before: Make the brine. Add the turkey and refrigerate overnight, up to 24 hours.
  • The Day Of: Drain and rinse the turkey. Once you remove the turkey from the brine, rinse it well, or it will be too salty. Pat the turkey dry with paper towels to remove excess water. Optionally, you can save the herbs and fruits to place inside the turkey when cooking!
  • Preheat your oven to 375 degrees Fahrenheit and move the oven rack to the bottom level of your oven.
  • Make the butter rub. In a small bowl, combine the softened butter, salt, onion powder, garlic powder, pepper, and sage until smooth.
  • Place your turkey breast side up in your roasting pan with a roasting rack. Stuff the cavity with half of the leftover herbs and fruits from the brine (optional).
  • With your clean hands or a spatula, gently separate the skin from the meat over the breast to make a pocket. Use half of your butter under the skin of the breasts, smoothing it out as much as you can. Rub the remaining butter over the skin of the bird, making sure to get the legs and wings as well as the breast.
  • Tuck the wings and secure the legs. Tuck the wing tips behind the body of the bird and use butcher’s twine to tie the legs together at the end.
  • Add a cup of turkey broth and the remaining herbs and fruits leftover from the brine to the bottom of the roasting pound.
  • Bake uncovered for 10-12 minutes per pound. If your turkey starts to brown too early, tent it with aluminum foil to slow the browning of the skin.
  • While the turkey is baking, making the glaze. In a small saucepan over medium heat, combine the apple cider, brown sugar, and honey, stirring until just simmering. Continue to simmer until slightly reduced and thickened.
  • When the turkey has reached an internal temperature of 165 degrees Fahrenheit in the thickest part of the breast and along the thigh bone at the thickest part of the thigh, it is done and can be removed from the oven.
  • Rest. Remove the turkey from the roasting pan and let it rest for 15 minutes before slicing and serving. Use a basting brush to glaze the turkey while it's resting.

Notes

I recommend turning on your oven light so you're able to check the turkey without opening the oven.
My turkey was 12 pounds and took just under 2 hours to bake.
Serving: 1, Calories: 674kcal, Carbohydrates: 27g, Protein: 76g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 276mg, Sodium: 758mg, Potassium: 871mg, Fiber: 0.2g, Sugar: 25g, Vitamin A: 456IU, Vitamin C: 0.4mg, Calcium: 64mg, Iron: 3mg
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