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Lauren's Apple Cider Roast Turkey


"The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!"
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servings 952 cals
Original recipe yields 15 servings (1 whole turkey)

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


  • Editor's Notes:
  • Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

Per Serving: 952 calories; 37.7 g fat; 48.6 g carbohydrates; 98.1 g protein; 286 mg cholesterol; 9387 mg sodium. Full nutrition

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Read all reviews 15
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I made the brining liquid for the turkey and it was OK--can't say that it added any taste to the bird, but the turkey was nice & moist. I did find that the unstuffed 16lbs turkey was cooked i...

I tried it on two turkey breasts at half the recipe and man was it delicious. We're looking forward to trying it on the whole turkey this Thanksgiving!

I used this recipe to make my very first Thanksgiving turkey this year. It turned out super tender and was a HUGE hit! The 14 lb turkey was literally picked clean by the end of the night! I fo...

Ive made this brine for my fresh Turkey for the past 3 or 4 years. I will never make a Turkey any other way. It's the juiciest Turkey I've ever made. I don't t change the recipe at all except ...

Wow! This turkey was the best yet. The bring was so easy. I had it in the brine for about 24 hours. Didn't change a thing. Very moist and delicious. Will definitely make again. Happy Thanksgivin...

This is by far the best Turkey we have ever had! It made our Christmas Dinner amazing. It was juicy and tender, not too salty and just a tad sweet. I can guarantee this will make it to our table...

This is a great method. The apple juice and sugar will lead to an overly browned skin - use an aluminium foil tent to prevent over browning. Use a good thermometer to judge doneness - the inte...

This is the only way I will ever make a Turkey. I received so many compliments from people who never give them, in fact they're critical! This was so juicy, I was blown away at how easy and deli...

This is the best turkey that I’ve ever had! That apple taste that was in the turkey, then using the broth in the gravy was RE--DICULOUSLY AMAZING! **smacks lips**I cannot wait until Thursday b...