Ingredients

The following ingredients have 4 Servings
  • 2 cans hard cider
  • ½ quart apple cider
  • 1/4 cup kosher salt
  • 4 bay leaves
  • 1 medium onion
  • ¼ cups Worcestershire sauce
  • 8 black peppercorns
  • 1/4 bunch parsley
  • One 10- to 12-pound turkey
  • backbone removed and saved for stock for gravy (if making your own)
  • Extra-virgin olive oil (EVOO)
  • Salt and pepper

Instruction

  • For the hard cider brine, in a large brining bag or in a large stock pot, add hard cider, cider, kosher salt, bay leaves, onion, Worcestershire sauce, peppercorns, and parsley
  • Add the turkey to brine and cover with water
  • Refrigerate overnight
  • Preheat oven to 450°F and align a rack in the lower third of the oven
  • Remove the bird from the brine and pat dry with paper towels
  • Drizzle with EVOO and season with salt and pepper and place into the oven
  • Check on the turkey after 40 minutes and tent with foil if getting too dark
  • Roast until the turkey reaches 160˚F, about an hour and a half
  • Set aside to rest