Description

This Apple Cider Glazed Turkey recipe features a perfectly roasted 15-pound turkey with a fragrant apple cider and brown sugar glaze, complemented by a homemade rich and silky gravy made from the pan drippings. The turkey is dry-brined for crispy skin and juicy meat, infused with fresh sage, apples, and onions for a delightful autumn flavor, making it an ideal centerpiece for holiday meals.

Ingredients

Scale

Apple Cider Glazed Turkey

1 15-pound whole turkey
2 1/2 tablespoons kosher salt
2 teaspoons sugar
2 apples, cut in half
1 sweet onion, cut into quarters
1 large bunch of fresh sage
8 tablespoons unsalted butter, softened
1 cup apple cider
1/4 cup brown sugar or maple syrup

Perfect Gravy

Pan drippings from roasted turkey
16 ounces cold water
3 heaping tablespoons all-purpose flour
Salt and pepper, to taste

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Instructions

Dry Brine the Turkey: In a bowl, mix kosher salt and sugar. Pat the turkey dry and separate the skin from the meat to rub the brine underneath on the breast and legs, as well as all over the skin and inside the cavity. Place the turkey uncovered on a wire rack over a rimmed baking sheet and refrigerate for 24 to 48 hours to develop crispy, flavorful skin.
Prepare for Roasting: Remove the turkey from the fridge 30 to 60 minutes before cooking. Preheat the oven to 425°F. Stuff the cavity with apples, onions, and fresh sage. Truss the legs together. Rub 3 to 4 tablespoons of softened butter under the skin on the breast and thighs. Optionally season with pepper.
Initial Roast: Roast the turkey at 425°F for 30 minutes to start crisping the skin.
Make the Apple Cider Glaze: While the turkey roasts, combine the remaining butter, apple cider, and brown sugar or maple syrup in a saucepan over medium heat. Bring to a simmer and reduce slightly to make a glaze.
Continue Roasting and Basting: Reduce oven heat to 350°F. Roast the turkey for an additional 2 1/2 hours, basting every 30 minutes with the apple cider glaze, pan drippings, or both to keep the meat moist and flavorful. Roast until an internal temperature of 180°F is reached in the thigh.
Rest the Turkey: Remove the turkey from the oven and let it rest for 30 to 60 minutes before carving. Garnish with extra sage, apples, or whole pomegranates for presentation if desired.
Make the Gravy: Strain the pan drippings into a saucepan over medium heat. In a separate container, add cold water and all-purpose flour, shaking vigorously to form a smooth slurry. Slowly whisk the slurry into the pan drippings, stirring constantly to avoid lumps and scraping the pan bottom. Cook until thickened, about 10 to 20 minutes. Season with salt and pepper to taste.

Notes

Allow ample time to thaw the turkey, roughly 1 day per 5 pounds.
Dry brining uncovered in the fridge is essential for crisp skin.
Do not rinse the turkey after brining to maintain seasoning.
Use a meat thermometer to ensure the turkey reaches the safe internal temperature of 180°F in the thigh.
Basting regularly helps keep the turkey moist and flavorful.
The gravy can be made in the same roasting pan after straining for extra depth of flavor.
Letting the turkey rest before carving allows juices to redistribute for moist meat.

Nutrition

Serving Size: 1/8 of turkey with gravy
Calories: 650
Sugar: 6g
Sodium: 450mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 60g
Cholesterol: 160mg