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
- 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.
- 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.
- 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.
- 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.
- 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.
