Prep Time
10 Mins
Chill Time
12 Hours
Cook Time
3 Hours
Stand Time
30 Mins
Yield
10, plus leftovers

Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a Reynolds™ Brining Bag.

How to Make It

Step 1

In a large bucket, combine cider, 2 gallons cold water, salt and sugar, stirring well. Rinse turkey inside and out with cool water, then carefully place in bucket. Cover and refrigerate for at least 12 hours.

Step 2

In a bowl, combine butter, parsley, sage, rosemary and thyme. (Can be prepared up to 2 days ahead; cover and chill. Let soften before continuing.)

Step 3

Set oven rack in the lowest position; preheat to 325°F. Remove turkey from brine; pat dry with paper towels and discard brine. Place turkey breast side up on a rack in a roasting pan. Tuck wing tips under; loosely tie legs together. Sprinkle turkey all over with salt and pepper. Gently loosen breast skin with your fingers and spread 1/4 cup of butter mixture over breast meat under skin. Spread remaining herb butter over outside of turkey. Pour broth into roasting pan.

Step 4

Roast turkey, basting every 30 minutes, until a meat thermometer inserted in thickest part of thigh reaches 165°F, about 3 hours. Cover breast with foil if it browns too quickly. Remove turkey from oven, transfer to a platter, cover loosely with foil and let rest for 30 minutes before carving.

Step 5

 

Chef's Notes

Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a Reynolds™ Brining Bag.

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