Paleo foods

Spiced Cider–Soaked Roast of Turkey

This incredibly moist and flavorful Spiced Cider–Soaked Roast of Turkey is the most amazing-tasting turkey ever! Soaking the turkey in a saltwater and cider brine produces tender, juicy, melt-in-your mouth meat. The savory seasonings, including the black and red pepper, thyme, paprika, and cayenne provide the perfect amount of pep to this bird. Keep in mind that a brined turkey cooks 20–30 minutes faster, so be sure to watch your clock. Enjoy!
Serves 10–12

1 cup sea salt
1 cup raw organic honey
1 tablespoon black pepper
1 tablespoon dried thyme
8 cloves garlic, crushed
12 cups apple cider
1 (12- to 14-pound) whole turkey, neck and giblets removed
1 tablespoon paprika
1 tablespoon garlic powder
11⁄2 teaspoons crushed red pepper
11⁄2 teaspoons onion powder
11⁄2 tablespoons dried leaf oregano
1 teaspoon cayenne pepper
1⁄4 cup melted coconut butter

  1. Combine salt, honey, black pepper, thyme, and garlic with 6 cups of the apple cider in a stock pot over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or until honey and salt have fully dissolved. Stir in remaining 6 cups apple cider. Cool mixture completely.
  2. Rinse turkey with cold water. Place in a (leak-free) turkey-size oven bag, add the cider mixture, and tightly secure the bag. Refrigerate 12–24 hours, turning periodically.
  3. Remove turkey from the bag and discard brine. Rinse turkey with cold water, drain, and pat dry with paper towels. Combine all the remaining spices together in a bowl.
  4. Loosen the skin from the turkey, without totally detaching skin; spread 1 tablespoon of the seasoning mixture under skin, and sprinkle 1 tablespoon inside turkey cavity. Sprinkle turkey skin with remaining seasoning.
  5. Preheat the oven to 325°F. Place the turkey breast-side up on a roasting rack, and brush with the melted coconut butter. Roast about 3 hours, or until the internal temperature reaches 180°F. Brush with pan juices periodically during the last hour of cooking. Remove from heat and allow turkey to rest for 15–20 minutes before carving.