The perfect turkey for your Thanksgiving dinner!

Apple Cider Brined Roasted Turkey

Prep: 25 minutes plus brining
Roast: 3 1⁄2 hours
Serves: 12

  • 1 gallon Open Acres apple cider (16 cups)
  • 4 bay leaves
  • 1 1⁄4 cups plus 1 tablespoon Our Family salt
  • 3 tablespoons Our Family whole allspice
  • 12 cups cold water
  • 1 (12- to 14-pound) fresh or frozen Open Acres turkey, thawed if necessary
  • 1⁄2 cup Our Family unsalted butter (1 stick), cut into small pieces
  • 2 teaspoons Our Family ground black pepper
  • 1⁄2 cup Our Family all-purpose flour
  • 3 cans (14 ounces each) Our Family less-sodium chicken broth

1. In large saucepot, heat 4 cups cider, bay leaves, 11⁄4 cups salt and allspice to boiling over high heat; remove from heat. Add 8 cups cider and water; let cool.

2. Remove neck, giblets and liver from turkey; refrigerate neck and giblets, discard liver. Place turkey in 3-gallon saucepot or bucket. Pour cooled brine (cooled cider mixture) over turkey; place heavy plate or bricks on turkey to completely submerge turkey in the brine. Refrigerate turkey overnight (about 12 to 14 hours).

3. Meanwhile, in small saucepot, heat remaining 4 cups cider to boiling over medium-high heat; boil 10 to 15 minutes or until cider is reduced to about 1 cup. Remove from heat and whisk in butter.

4. Preheat oven to 300°. Remove turkey from brine and rinse turkey under cool running water; discard brine. Sprinkle turkey with remaining 1 tablespoon salt and pepper. Place neck and giblets in large roasting pan, and place turkey on top. Tuck wing tips under turkey to hold in place.

5. Roast turkey 31⁄2 to 4 hours or until thermometer inserted into thickest part of thigh reads 165°, basting turkey with cider-butter mixture every 30 minutes after the first hour and rotating halfway through roasting time. Tent turkey with aluminum foil during last hour of roasting if turkey is browning too quickly. Transfer turkey to cutting board. Tent with aluminum foil and let stand 20 minutes.

6. Meanwhile, place roasting pan with drippings on stovetop over medium heat. Whisk in flour and cook 3 minutes, stirring occasionally. Whisk in broth and heat to simmering, stirring to loosen browned bits from bottom of pan; simmer 8 to 10 minutes. Remove and discard neck and giblets. Makes about 3 cups gravy.

Approximate nutritional values per serving: 476 Calories, 24g Fat (9g Saturated), 184mg Cholesterol, 2303mg Sodium, 18g Carbohydrates, 1g Fiber, 45g Protein

Chef Tip: A brine is a mixture composed of salt, water and/ or another liquid, and often herbs or spices for additional flavoring. Brining is the process of soaking meats (or other foods) in a brine solution to tenderize the meat, as well as add moisture and flavor. This age-old technique was originally used to preserve meats before the advent of.