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Name: Roast turkey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 turkey (10 to 12 pounds); Coarse kosher salt; 1 tablespoon black pepper; 1 lemon, zested and quartered; 1 bunch fresh thyme or rosemary; 1 bunch fresh sage; 12 garlic cloves smashed and peeled; 1 bottle hard apple cider (12 ounces); Dry white wine as needed; 2 onions, peeled and quartered; 3 bay leaves; Olive oil or melted butter as needed

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INGREDIENTS

1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves smashed and ; peeled
1 bottle hard apple cider (12 ounces)
Dry white wine ; as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter ; as needed

INSTRUCTIONS

Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

NOTES

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Roast turkey

1 turkey (10 to 12 pounds)
 Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves smashed and peeled
1 bottle hard apple cider (12 ounces)
 Dry white wine as needed
2 onions, peeled and quartered
3 bay leaves
 Olive oil or melted butter as needed

Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

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Nutrition

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Serving Size: 1 (12g)
Recipe Makes: 1

Calories: 9
Calories from Fat: 2 (22%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3489.2mg		120 %
Potassium 25.4mg		1 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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