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
Lauren's Apple Cider Roast Turkey Ingredients
1 (16 pound) whole turkey, neck and giblets removed
1? gallons water
1 gallon apple cider
1? cups kosher salt
1 cup white sugar
cup extra-virgin olive oil
teaspoon dried thyme
teaspoon poultry seasoning
How to Make Lauren's Apple Cider Roast Turkey
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.
Lauren's Apple Cider Roast Turkey Nutritions
Calories: 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:
Lauren's Apple Cider Roast Turkey Reviews
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 followed the recipe for the most part but made a few small changes. I made the overnight brine as suggested but replaced the water with chicken broth. The next morning I prepared the turkey for the oven per the recipe but added more seasonings. I added onion and garlic powder, seasoning salt, rosemary, pepper, and sage to the olive oil mixture for even more flavor. I also placed pats of butter on and under the skin of the turkey prior to roasting. I removed the foil tent from the turkey 45 minutes prior to the end of cooking time (which was 4.5 hours). This was a very easy recipe and well received by all. You wont be disappointed
I made the brining liquid for the turkey and it was OK--cant 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 in 2.5 hrs, rather than 3.5-4.5 hrs 325. I pulled the turkey out at 160 (though really wanted to pull it out at 155) and because it was done so early, I let it rest for over 2 hrs. Still very hot when we finally cut into it, so dont think you have to time it so perfectly. The turkey was very moist and cooked through.
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. Ive used other brines in the past that required more preparation and to be honest didnt give any better results. My wife said this by far was the best brine and roast I had done, so happy wife, happy life
Ive made this brine for my fresh Turkey for the past 3 or 4 years. I will never make a Turkey any other way. Its the juiciest Turkey Ive ever made. I dont t change the recipe at all except to add rosemary and sage. Thanks so much for posting this recipe and this year will post a picture of my bird
Hands down, this is the best turkey I have ever had I was intimidated by the brining process and, frankly, the turkey baking process, but this one was a piece of cake. I didnt have a large enough container for the fridge, so I used my large ice cooler overnight. I slightly decreased the amount of water in exchange for a 3 lb bag of ice (some ice I put in a zip lock so it wouldnt dilute too much).
I tried it on two turkey breasts at half the recipe and man was it delicious. Were looking forward to trying it on the whole turkey this Thanksgiving
Wow This turkey was the best yet. The bring was so easy. I had it in the brine for about 24 hours. Didnt change a thing. Very moist and delicious. Will definitely make again. Happy Thanksgiving everyone
This is by far the best Turkey we have ever had It made our Christmas Dinner amazing. It was juicy and tender, not too salty and just a tad sweet. I can guarantee this will make it to our table for every Christmas from here on out
First time ever to brine a turkey. This was the best turkey I have ever fixed
This is the best turkey that Ive ever had That apple taste that was in the turkey, then using the broth in the gravy was RE--DICULOUSLY AMAZING **smacks lips**I cannot wait until Thursday because I am making it again (Thanksgiving)
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 internal temp should be at least 165 in the thickest part of the thigh. Very good indeed Thanks
This is the only way I will ever make a Turkey. I received so many compliments from people who never give them, in fact theyre critical This was so juicy, I was blown away at how easy and delicious. Thank you for saving Thanksgiving.
The first time I ever brine anything and the poultry did come out very juicy. I brine four chicken breast with bone therefore scaled down the ingredient by a quarter. I added some garlic salt and rosemary to olive oil mixture.
This turkey was delicious I added some black peppercorns, bay leaves and garlic to the brine. After brining, I rinsed my turkey and soaked in fresh water for about 15 minutes to eliminate saltiness. Used herbed butter under the skin. It was so juicy which I attribute to the brining process
Easy and the turkey was perfect. Moist flavorful.
This was delicious. But I could not find a big enough, food grade, container for the turkey. Note to self; turkey roasting bags.....not a good idea for it Lol. Probably wouldve been amazing if I couldve properly soaked it.
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 total hit, amongst the other thanksgiving expert cooks. So very pleased with it, thanks for sharing this recipe
Made it for Thanksgiving and my picky eating daughter loved it so made it for Christmas. agreed pot wouldnt fit in frig. so put the pot in a cooler with ice. substituted water for chicken broth and added sage, rosemary, garlic & onion powder, and pepper to oil mixture.
Not sure what I did wrong but it was too vinegar tasting for our taste. Bird was very well brined and juicy after cooking but the vinegar taste was off putting.
I put onions, carrots and garlic in the roasting pan with dark beer. Everything was delicious. Never brined before and it was a game-changer.
I will absolutely make it again. I just made an 8 lb. turkey breast. The only thing that was different is that I basted it with a beer. It was the most tender and moist that Ive ever had
Best of all the brines I have used this brine for 4 years now and absolutely love it. Instead of stuffing the turkey, I put 2 peeled and cored Granny Smith apples and 1 quartered sweet onion in the cavity. Great brine, Lauren. Thank you.
Amazingly juicy
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