Description
This Apple Cider Glazed Turkey recipe presents a beautifully roasted whole turkey with a sweet and tangy apple cider glaze, complemented by a perfect homemade gravy made from the pan drippings. The turkey is dry-brined for juicy, flavorful meat and crispy skin and roasted with fresh apples, onion, and sage for an aromatic, festive centerpiece perfect for holiday gatherings.
Ingredients
Scale
Turkey and Brine
- 1 (15-pound) whole turkey
- 2 1/2 tablespoons kosher salt
- 2 teaspoons sugar
Stuffing for Cavity
- 2 apples, cut in half
- 1 sweet onion, cut into quarters
- 1 large bunch of fresh sage
Butter and Glaze
- 8 tablespoons unsalted butter, softened
- 1 cup apple cider
- 1/4 cup brown sugar or maple syrup
Gravy
- Pan drippings from the turkey
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare Dry Brine: A day or two before cooking, combine kosher salt and sugar in a bowl. Pat the thawed turkey dry with paper towels, then place it on a wire rack over a rimmed baking sheet. Carefully separate the skin from the breast and legs, and rub the salt-sugar mixture directly onto the meat underneath the skin. Sprinkle some inside the cavity and rub the rest all over the skin. Place the turkey uncovered in the fridge for 24–48 hours to dry brine and promote crispy skin.
- Preheat and Prep Turkey: When ready to cook, preheat the oven to 425°F (220°C). Remove the turkey from the fridge 30–60 minutes before roasting. Pat dry if needed but do not rinse. Truss the legs together. Stuff the cavity with the halved apples, onion quarters, and fresh sage. Rub 3–4 tablespoons of softened butter under the skin on the breast and thighs. Optionally season with pepper but no additional salt.
- Start Roasting: Place the turkey in the preheated oven and roast at 425°F for 30 minutes to start crisping the skin.
- Make Apple Cider Glaze: While the turkey roasts, combine the remaining butter, apple cider, and brown sugar or maple syrup in a medium saucepan over medium heat. Bring to a simmer and reduce slightly to create a glaze.
- Continue Roasting and Basting: After the first 30 minutes, reduce the oven temperature to 350°F (175°C). Roast the turkey for an additional 2 1/2 hours. Baste every 30 minutes with the apple cider glaze, the pan drippings, or both. Use a meat thermometer to ensure the thigh reaches 180°F (82°C) for safe doneness.
- Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for 30–60 minutes before carving to allow the juices to redistribute. Optionally garnish with extra sage, apples, or whole pomegranates for a festive presentation.
- Make Perfect Gravy: Strain the pan drippings into a large pot or reuse the roasting pan set over medium heat. In a shaker bottle, combine cold water and flour, shaking vigorously until smooth to create a slurry. Slowly whisk the slurry into the pan drippings while stirring constantly to prevent lumps. Cook and stir until the gravy thickens, about 10–20 minutes, scraping the pan’s bottom to incorporate all browned bits. Season with salt and pepper to taste.
Notes
- Dry brining ahead is essential for flavorful, juicy meat and crispy skin.
- Do not rinse the turkey after dry brining to maintain the salt crust and skin dryness.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 180°F in the thigh.
- Basting regularly with the apple cider glaze keeps the skin moist and flavorful.
- Letting the turkey rest before carving helps retain juices for moist slices.
- The gravy thickens slowly, don’t rush or add too much flour at once to avoid lumps.
