Ingredients
15
15 servings
- •1 (16 pound) whole turkey, neck and giblets removed
- •1 ½ gallons water
- •1 gallon apple cider
- •1 ½ cups kosher salt
- •1 cup white sugar
- •¼ cup extra-virgin olive oil
- •¼ teaspoon dried thyme
- •¼ teaspoon poultry seasoning
Instructions
- 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 turkey in 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 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.
- 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.
- 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.
Nutritional Facts
Per 15 servings
- Calories: 952
- Carbohydrate: 49g
- Fat: 38g
- Protein: 98g
- Sugar: 44g
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