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–+ servings
Roast turkey on a white serving platter

Apple and Herb Roast Turkey

Sean
A dry brined turkey stuffed with apples and herbs and roasted to perfection. A great main course for your Thanksgiving Day meal.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 3 hours
Brining time 1 day
Total Time 1 day 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 14 servings
Calories 475 kcal

Equipment

  • Roasting pan with rack
  • Sheet pan with baking rack
  • Mixing Bowl

Ingredients
 
 

  • 14 pound whole turkey
  • 2 cups apple cider
  • ½ cup butter softened

Brine

  • 5 tablespoons kosher salt
  • ¼ cup sage chopped
  • ¼ cup rosemary chopped
  • 2 tablespoons thyme
  • 1 tablespoon peppercorns ground

Filling

  • ½ cup apple chopped
  • ½ cup onion chopped
  • ½ cup celery chopped
  • 2 tablespoons garlic chopped

Instructions
 

Brining the turkey – at least 24 hours in advance

  • In a mixing bowl combine the salt, pepper, sage, rosemary and thyme together. Separate the skin from the breast and apply the dry brine between the skin and turkey meat, inside the cavity, and then any remainder on the skin.
  • Place on a sheet pan with a baking rack and refrigerate for at least 24 hours and up to 3 days.

Roasting the turkey

  • Bring the turkey out of the refrigerator and allow to come to room temperature for an hour.
  • About 15 minutes before you are ready to bake preheat the oven to 350°F, 177°C or gas mark 4.
  • While the oven is preheating fill the cavity of the turkey with the garlic, apple, celery, and onion. Take the butter and place it between the skin and breast meat. Get it as far under the turkey skin as possible.
  • Bake covered for 1 hour. Remove the cover and pour the apple cider over the turkey and baste every 25-30 minutes.
  • At the two hour mark check the internal temp every 15 minutes until the temperature reaches 165°F or 74°C.

Making gravy (optional)

  • In a skillet cook the turkey organs and neck, if included, with ¼ cup butter until browned. Add ¼ cup flour and cook for 2 minutes or until the raw smell disappears. Add the drippings from the turkey and water until the desired thickness is reached.

Notes

Brining time is 1 hour per pound so if you don't have 24 hours you can still brine your turkey if you have 10-18 hours before you want to cook it. 

Nutrition

Serving: 1servingCalories: 475kcalCarbohydrates: 1gProtein: 70gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 236mgSodium: 1035mgPotassium: 734mgFiber: 1gSugar: 0.2gVitamin A: 292IUVitamin C: 2mgCalcium: 50mgIron: 3mg
Nutrition Disclaimer*
Keyword Apples, Sage, Thanksgiving, Turkey
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