🦃 Herb Butter Roasted Turkey with Apple Cider Brine

🦃 Herb Butter Roasted Turkey with Apple Cider Brine

Prep Time: 30 minutes (plus 24-hour brine)
Cook Time: 3–4 hours (for a 13 lb turkey)
Total Time: About 1 day
Servings: 10–12

🍂 Description

This juicy, flavorful roasted turkey starts with a sweet and savory apple cider brine, then gets coated in a rich herb butter for the perfect golden-brown finish. Moist, aromatic, and full of holiday flavor — it’s a true Thanksgiving showstopper.

Brine Ingredients

• 4 cups apple cider

• ~12 cups water

• 2 large oranges (sliced)

• 3 sprigs rosemary

• 2 tablespoons peppercorns

• 4 bay leaves

• 1 ½ cups brown sugar

• 1 ½ cups coarse salt

🍗 Turkey Ingredients

• 1 (13 lb) turkey

• 1 ½ sticks unsalted butter, softened

• 2 sprigs rosemary

• 3 sprigs thyme

• 2 garlic cloves, grated

• 1 tablespoon Tony’s or Creole seasoning

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 onions, quartered

• 4 carrots, chopped

• 4 celery stalks, chopped

• 1 head of garlic, halved

• Extra rosemary & thyme (for roasting pan)

👩‍🍳 Instructions

1. Brine the Turkey (Day Before):
   In a large pot, bring the apple cider, water, brown sugar, salt, peppercorns, bay leaves, rosemary, and oranges to a boil. Remove from heat and let cool completely.
   Submerge your turkey in the cooled brine and refrigerate overnight (up to 24 hours).

2. Prep the Turkey:
   The next day, discard the brine and rinse the turkey thoroughly. Pat dry with paper towels and let sit at room temperature for at least 1 hour.

3. Preheat Oven:
   Set your oven to 350°F (175°C).

4. Prepare Herb Butter:
   In a bowl, mix the softened butter with rosemary, thyme, grated garlic, Tony’s seasoning, onion powder, garlic powder, salt, and pepper.

5. Butter the Turkey:
   Gently separate the skin from the meat using your hands. Rub small dollops of herb butter under the skin and all over the turkey surface, reserving about ¼ cup.

6. Assemble the Roasting Pan:
   Place onions, carrots, celery, and the halved garlic head at the bottom of a roasting pan. Lay the turkey on top of the vegetables. Stuff the cavity with extra herbs and some of the veggies.

7. Finish & Roast:
   Melt the remaining butter and inject it into the meat for extra moisture. Tuck the wings under and tie the legs with kitchen twine for even cooking.
   Insert a meat thermometer into the thickest part of the thigh (avoid bone). Roast for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C).

8. Rest & Serve:
   Let the turkey rest for at least 30 minutes before carving. Serve warm and enjoy!

💡 Quick Tip

Save the pan drippings to make homemade turkey gravy — the brine gives it an incredible depth of flavor!