Ingredients

The following ingredients have 4 Servings
  • 1 turkey; thawed with giblets removed
  • 1 1/2 cup apple cider
  • 1/2 tsp fresh thyme; chopped
  • 1/2 tsp fresh sage; chopped
  • Salt and pepper to taste
  • 3 cloves garlic; sliced
  • 1/2 onion; sliced
  • Sprigs of fresh herbs
  • 4 tbsp butter; softened

Instruction

  • Preheat oven to 325° F.
  • Remove turkey from packaging; remove giblets.  Wash and/or pat turkey dry, set aside.
  • Whisk the cider, sage, thyme, salt and pepper together.
  • Place cannon in a roasting pan or baking sheet to catch the drippings.
  • Pour liquid into the cannon.
  • Place turkey onto cannon, tucking wings.
  • Pull skin up and place onions and garlic on the breast and in the leg area.
  • Stuff neck opening with onions, garlic, and herb sprigs.
  • Rub the turkey all over with the soften butter.
  • Place in a preheated 325°F oven.
  • Cook for about an hour to an hour and fifteen minutes and then begin checking the temperature.
  • Check internal temperature. Remove the turkey when an instant read thermometer registers 160°F.
  • Allow the turkey to rest for 10 minutes (it will reach 165°F while resting).
  • Remove the turkey from the cannon and place on a cutting board, discard the liquid.
  • Carve, serve, and enjoy.