The turkey is the centerpiece of the Thanksgiving meal, and there are plenty of techniques for cooking. This is one of the easiest way to make Turkey.
- 1 turkey (10 to 12 pounds)
- Coarse kosher salt
- 1 tablespoon black pepper
- 1 lemon, zested and quartered
- 1 bunch fresh thyme or rosemary
- 1 bunch fresh sage
- 12 garlic cloves, smashed and peeled
- 1 bottle hard apple cider (12 ounces)
- Dry white wine, as needed
- 2 onions, peeled and quartered
- 3 bay leaves
- Olive oil or melted butter, as needed
How to Make It
– Remove any giblets from the cavity and reserve for stock or gravy.
– Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck.
– Transfer to a 2-gallon (or larger) resealable plastic bag.
– Tuck herbs and 6 garlic cloves inside bag.
– Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
– Remove turkey from bag and pat dry with paper towels.
– Place turkey, uncovered, back on the baking sheet.
– Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
– When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
– Heat oven to 450 degrees.
– In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth.
– Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity.
– Brush the turkey skin generously with oil or melted butter.
– Place turkey, breast side up, on a roasting rack set inside the roasting pan.
– Transfer pan to the oven and roast 30 minutes.
– Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more.
– Transfer turkey to a cutting board to rest for 30 minutes before carving.