Lauren’s Apple Cider Roast Turkey

Ingredients

• 1 (16 pound) whole turkey, neck and giblets removed
• 1.5 gallons water
• 1 gallon apple cider
• 1.5 cups kosher salt
• 1 cup white sugar
• 0.25 cup extra-virgin olive oil
• 0.25 teaspoon dried thyme
• 0.25 teaspoon poultry seasoning

Steps

1. Rinse turkey inside and out with cold water; pat dry with paper towels.
2. Combine water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring until salt and sugar dissolved. Submerge turkey in brine, cover container, and refrigerator, 8 hours to overnight.
3. Preheat the oven to 325 degrees F (165 degrees C).
4. Remove turkey from brine; discard brine. Place turkey, breast-side up, in a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.
5. Whisk olive oil, thyme, and poultry seasoning together in a small bowl; rub over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.
6. Cook in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 ½ hours. Remove foil about 45 minutes before end of cook time to brown skin. Rest turkey before carving, 30 to 45 minutes.