Cider-Brined Turkey
This roasted turkey recipe is seasoned with a flavorful herb butter mixture, resulting in a beautifully juicy and aromatic main dish that is perfect for any special occasion. Brined to perfection, this turkey is succulent and tender, making it the star of your holiday feast. Enjoy the blend of fresh herbs and buttery goodness that elevates the flavors of this classic dish.
— Constant Cookbook
Ingredients
- 1 jar turkey brine—apple and spices, prepared
- with cider and water according to package
- instructions
- 1 fresh turkey, about 16 lb., neck, heart and
- gizzard removed (reserved, if desired)
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 4 tsp. chopped mixed fresh herbs, such as
- rosemary, oregano, parsley and sage
- 1/2 tsp. freshly ground pepper
Instructions
- Prepare the turkey brine and brine the turkey according to the package instructions.
- Remove the turkey from the brine, rinse well under cold water and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 400ºF.
- In a bowl, using a wooden spoon, beat together the butter, herbs and pepper until well blended. Spread the butter mixture evenly on the outside of the turkey. Truss the turkey as desired using kitchen twine.
- Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Loosely tent the turkey with foil, then reduce the oven temperature to 325ºF and continue roasting, basting every 30 minutes with the pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 3 3/4 hours.
- Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 to 30 minutes before carving. Serves 12.
- <b>Make-Ahead Tips:</b> Prepare the brine mixture (but do not add the turkey) up to 2 days in advance. Cover and store in the refrigerator.
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