Spiced cider-soaked roast of turkey produces the most amazingly moist bird you'll ever carve. A honey-apple-cider brine with garlic and thyme tenderizes the meat overnight, while paprika, cayenne, and oregano give the skin a peppery, savory crust. It's a holiday centerpiece worth every minute of brining.
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 (240 ml) sea salt
1 cup (240 ml) raw organic honey
1 tablespoon (15 ml) black pepper
1 tablespoon (15 ml) dried thyme
8 cloves garlic, crushed
12 cups (2880 ml) apple cider
1 (12- to 14-pound) whole turkey, neck and giblets removed
1 tablespoon (15 ml) paprika
1 tablespoon (15 ml) garlic powder
11⁄2 teaspoons (10 ml) crushed red pepper
11⁄2 teaspoons (10 ml) onion powder
11⁄2 tablespoons (30 ml) dried leaf oregano
1 teaspoon cayenne pepper
1⁄4 cup (960 ml) melted coconut butter
- Combine salt, honey, black pepper, thyme, and garlic with 6 cups (1440 ml) 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 (1440 ml) 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 (15 ml) of the seasoning mixture under skin, and sprinkle 1 tablespoon (15 ml) inside turkey cavity. Sprinkle turkey skin with remaining seasoning.
- Preheat the oven to 325°F (165°C). 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 (82°C). 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.
Pro Tips
- Cool the brine completely before the turkey goes in — warm brine is a food-safety disaster and can start cooking the bird unevenly.
- Brine 12–24 hours in a leak-free oven bag, turning the turkey periodically so every part of the bird gets equal time in the cider mixture.
- Pat the turkey thoroughly dry after rinsing — dry skin is what turns golden and crisp in the oven rather than steaming.
- Remember a brined turkey cooks 20–30 minutes faster, so watch your clock and start checking the temperature early.
Frequently Asked Questions
How long should I brine the turkey?
Between 12 and 24 hours in the refrigerator. Any longer and the meat can turn overly salty and soft.
What temperature should the turkey reach?
Roast at 325°F until the thickest part of the meat reaches 180°F, then rest it 15–20 minutes before carving.
Why does the turkey cook faster when brined?
The salt-water brine changes the protein structure so the meat holds moisture and conducts heat more quickly — hence the 20–30 minute head start.
Can I use a smaller turkey?
Yes — halve the brine quantities for a smaller bird and keep the ratio of salt, honey, and cider the same.
Recipe Card
Ingredients
Method
- 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.
- 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.
