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Spiced Cider–Soaked Roast of Turkey – spiced cidersoaked roast of turkey
Stav Kogan

Spiced Cider–Soaked Roast of Turkey

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Servings: 10 servings
Calories: 615
Ingredients Method Nutrition

Ingredients
  

  • 1 cup sea salt
  • 1 cup raw organic honey
  • 1 tbsp black pepper
  • 1 tbsp dried thyme
  • 8 cloves garlic, crushed
  • 12 cups apple cider
  • 1 (12- to 14-pound) whole turkey, neck and giblets removed
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 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.

Method
 

  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.
  2. Reduce heat, and simmer 10 minutes or until honey and salt have fully dissolved.
  3. Stir in remaining 6 cups apple cider.
  4. Cool mixture completely.
  5. Rinse turkey with cold water.
  6. Place in a (leak-free) turkey-size oven bag, add the cider mixture, and tightly secure the bag.
  7. Refrigerate 12–24 hours, turning periodically.
  8. Remove turkey from the bag and discard brine.
  9. Rinse turkey with cold water, drain, and pat dry with paper towels.
  10. Combine all the remaining spices together in a bowl.
  11. Preheat the oven to 325°F.
  12. Place the turkey breast-side up on a roasting rack, and brush with the melted coconut butter.
  13. Roast about 3 hours, or until the internal temperature reaches 180°F.
  14. Brush with pan juices periodically during the last hour of cooking.
  15. Remove from heat and allow turkey to rest for 15–20 minutes before carving.

Nutrition

Calories: 615kcalCarbohydrates: 1gProtein: 90gFat: 26g

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