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Apple Cider Brined Turkey

Apple cider brined turkey is soaked in a chilled cider brine, then roasted at 325°F until the meat reaches 165°F. The overnight brine and uncovered refrigerator drying help season the turkey and crisp its skin.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Brining, drying, and resting 1 day 6 hours 30 minutes
Total Time 1 day 10 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the brine
  • 8 cup water divided
  • 0.5 cup Morton kosher salt
  • 0.5 cup light brown sugar packed
  • 8 cup apple cider chilled
  • 1 tbsp black peppercorns
  • 4 bay leaves
For the turkey
  • 1 whole turkey 12- to 14-pound, completely thawed, neck and giblets removed
  • 4 tbsp unsalted butter softened
  • 1 yellow onion large, quartered
  • 1 apple medium, quartered
  • 4 fresh thyme sprigs

Equipment

  • 1 large roasting pan
  • 1 large brining bag

Method
 

Make the brine
  1. Bring 4 cups of the water to a simmer in a large pot.
  2. Stir in the kosher salt and brown sugar until dissolved.
  3. Remove the pot from the heat.
  4. Stir in the remaining 4 cups water, the apple cider, peppercorns, and bay leaves.
  5. Refrigerate until the brine is 40°F or colder.
Brine the turkey
  1. Put the turkey in a large brining bag set inside a roasting pan.
  2. Pour in the cold brine and seal the bag.
  3. Refrigerate at 40°F or colder for 12 to 18 hours, turning the turkey once halfway through.
  4. Remove the turkey from the brine and discard the brine.
  5. Pat the turkey thoroughly dry.
  6. Place it uncovered in the refrigerator for 8 to 12 hours to help dry the skin.
Roast the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in a large roasting pan.
  3. Rub the softened butter over the turkey skin.
  4. Put the onion, apple, and thyme in the cavity.
  5. Set the turkey breast-side up on the rack.
  6. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer in the thickest part of the breast and the innermost thigh reads at least 165°F.
  7. Transfer the turkey to a cutting board.
  8. Let it rest for 30 minutes before carving.

Notes

For crispier skin, leave the turkey uncovered in the refrigerator for the full 8 to 12 hours. Refrigerate leftovers for 3 to 4 days or freeze them; a dairy-free butter alternative can be used if needed.