Roast Turkey

Ingredients

• 946 ml (4 cups)water
• 946 ml (4 cups)apple cider
• 2oranges
• 3lemons
• 120 ml (1/2 cup)salt
• 100 g (1/2 cup, packed)brown sugar
• 1cinnamon stick
• 10 g (1/4 cup)fresh sage
• 4 sprigsrosemary
• 15 ml (1 tablespoon)whole peppercorns
• 6 clovesgarlic
• 5.44 kg (12 pounds; recipe allows up to 9.07 kg/20 pounds)turkey
• 15 ml (1 tablespoon)salt
• 15 ml (1 tablespoon)pepper
• 1 largeonion, cut into wedges
• 3 sprigsrosemary
• 6 leavessage
• 8 clovesgarlic
• 113 g (1/2 cup)butter, melted
• 473 ml (2 cups)chicken broth

Instructions

1. 1

   Make the brine

   Add the water and apple cider to a pot large enough to hold the turkey, then bring to the boil. Peel the oranges with a peeler or knife and halve them. Halve and juice the lemons. Add the remaining brine ingredients and boil until the salt and sugar dissolve. Add the squeezed lemon halves and orange halves too. Remove from the heat and cool completely; to speed cooling, add about 946 ml (4 cups) of ice.

2. 2

   Submerge the turkey

   When the brine is cool, put the turkey into it and make sure it is fully submerged. If needed, weigh it down with a water-filled pot, or use a tray topped with a heavy skillet, as described in the source method. A brick or rock wrapped in cling film is another option.

3. 3

   Chill overnight

   Keep the turkey in the brine in the fridge for at least 12 hours and up to 2 days. The recipe recommends overnight brining, and you will need enough fridge space for the container.

4. 4

   Prepare the turkey

   Position an oven rack in the lower third and preheat the oven to 230°C (450°F). Pat the turkey dry with kitchen paper and season the cavity generously with salt and pepper. Fill it with the onion, rosemary, sage and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.

5. 5

   Start roasting

   Brush the melted butter over the turkey, then season generously with salt and pepper. Set it breast-side up on a roasting rack in a large roasting tin and pour in the chicken broth. Put it in the oven and immediately reduce the temperature to 180°C (350°F).

6. 6

   Baste and roast

   Baste the turkey every 30–45 minutes with the juices in the bottom of the tin. Roast for 3–4 hours, until the juices run clear when you cut between the leg and thigh; the meat temperature should be 74°C (165°F).

7. 7

   Rest before carving

   Cover the cooked turkey with foil and leave it to rest for 20 minutes before carving.

What is roast turkey?

Roast turkey is a familiar American centrepiece, especially for Thanksgiving and other large gatherings. This version gives the bird an extended soak in a cider, citrus and herb brine before roasting.

The brine brings together salt and brown sugar with fruit and aromatics, while butter helps the skin brown in the oven. The result is a traditional roast with extra attention paid to moist meat and crisp skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 633 calories, 72g protein, 27g carbs, 26g fat.

The turkey supplies most of the protein, while the brown sugar and cider contribute carbohydrates and the butter adds much of the fat. Serve a measured portion with plenty of vegetables and a modest portion of potatoes to balance the plate.

Why brine the turkey?

Salt: it is the brine’s key seasoning, so allow time for it to work through the bird. The turkey needs to stay submerged and chilled during the soak.

Cider and citrus: apple cider, orange peel and lemon juice add fragrant, gently sweet and tart notes. Adding the squeezed fruit halves to the brine makes use of their remaining flavour.

Keep the brine cold

Cool the brine completely before adding the turkey, then refrigerate it throughout the brining time. A large food-safe container that fits in the fridge makes it easier to keep the bird fully covered.

If the turkey floats, weigh it down as the method suggests. Make sure the weight and container are clean and suitable for food contact.

Prepare for even roasting

Dry skin: pat the turkey thoroughly with kitchen paper after brining. This removes surface moisture before the butter goes on and helps the skin roast rather than steam.

Cavity: season it, then add the onion, rosemary, sage and garlic. Tie the legs and tuck in the wing tips so the bird is neatly arranged for the roasting tin.

Watch the temperature

The recipe starts the oven at 230°C (450°F), then reduces it to 180°C (350°F) as soon as the turkey goes in. Basting every 30–45 minutes uses the juices in the tin to moisten the surface during roasting.

Roasting time is given as 3–4 hours, but use the stated doneness checks rather than time alone. The method specifies 74°C (165°F) for the meat and clear juices when cutting between the leg and thigh.

Rest and serve

Rest the turkey under foil for 20 minutes before carving. This gives you time to finish side dishes and lets the bird settle before it is sliced.

Serve with the pan juices and traditional roast accompaniments such as potatoes and vegetables. The chicken broth in the tin also provides a savoury base for serving juices.

Recipe notes & tips

• Make sure the brine is completely cool before putting the turkey into it.
• Check that the bird is fully submerged and stays refrigerated during brining.
• Pat the turkey dry well after removing it from the brine.
• Use kitchen twine to tie the legs and tuck the wing tips under the body.
• Baste every 30–45 minutes with the juices from the bottom of the roasting tin.
• Rest the turkey for the full 20 minutes before carving.

Variations

• Use a roasting bag: follow the bag manufacturer’s instructions for cooking and temperature checks.
• Change the herbs: use another combination of fresh herbs in the cavity while keeping the brine method the same.
• Add citrus aroma: place extra citrus wedges alongside the onion in the cavity.
• Make pan gravy: use the roasting juices as a base for gravy after the turkey is cooked.
• Scale for a larger bird: the recipe allows a turkey up to 9.07 kg (20 pounds), so check doneness carefully.

Common mistakes to avoid

• Adding the turkey to warm brine: cool the brine completely first.
• Leaving the bird partly uncovered: weigh it down so the brine surrounds it.
• Brining at room temperature: keep the turkey refrigerated throughout the soak.
• Skipping the drying step: pat the turkey thoroughly dry before buttering.
• Relying only on the clock: check for clear juices and the stated 74°C (165°F) meat temperature.
• Carving straight away: cover the cooked bird with foil and rest it for 20 minutes.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until steaming hot throughout; add a little broth if the meat needs moisture.

Frequently asked questions