Easy Roast Turkey Recipe with Apple Cider and Thyme
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This Apple Cider Turkey Recipe is a beautiful twist on the classic roast - tender, juicy, and infused with subtle sweetness from apple cider and fresh thyme. The result is a golden, aromatic turkey that's perfect for Thanksgiving, Christmas, or any holiday gathering.
Recipe Overview
Why You'll Love It: A festive apple cider turkey with crisp skin, juicy meat, and the perfect balance of savory herbs and subtle sweetness.
- Yield: 10-12 servings
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (depending on size)
- Resting Time: 30 minutes
- Total Time: About 4½ hours
What I Love About This Recipe
Holiday turkeys can feel intimidating, but this apple cider turkey recipe takes away all the stress. It's wonderfully simple, made with just a few ingredients and no brining or complicated prep.
The magic comes from the apple cider and herb basting liquid-it slowly infuses the meat with subtle sweetness and autumn flavor while creating the most beautiful, golden skin. The result is a juicy, tender turkey that tastes like the very essence of the season.
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Ingredients
Exact quantities are listed in the recipe card below. Here's what you'll need to make this juicy, aromatic apple cider turkey recipe:
- Turkey (12-20 pounds, fresh or thawed if frozen): Choose a size that best fits your gathering. A 14-16 lb turkey typically serves 10-12 people.
- Olive Oil: Helps the skin brown evenly and adds rich flavor to the basting liquid.
- Medium Onion (quartered): Adds aromatic depth and blends with the cider to create a flavorful pan juice.
- Apple (quartered, plus more for garnish): Infuses gentle sweetness into the turkey and enhances the cider's autumn flavor.
- Celery (cut into large pieces): A classic aromatic that adds earthiness to the roasting pan.
- Fresh Thyme: Bright and fragrant, thyme balances the sweetness of the apples and cider.
- Fresh Herbs (sage, parsley, rosemary): Traditional holiday herbs that perfume the kitchen and complement the cider beautifully.
- Salt and Freshly Ground Black Pepper: Simple seasoning that enhances every layer of flavor-don't be shy.
- Apple Cider: The key ingredient! Keeps the turkey moist, adds subtle sweetness, and caramelizes the skin to a beautiful golden brown.
Optional Add ons:
- Butter or Stock (for basting): If you prefer a richer basting liquid, combine melted butter or a splash of stock with the apple cider.
- Citrus (lemon or orange slices): Add a light, fragrant brightness that pairs wonderfully with cider and herbs.
How to Make an Easy Roast Turkey
Preheat the oven to 425°F and adjust the rack so the turkey roasts in the center. If using a frozen turkey, see NOTES on safely thawing turkey below.
Step 1: Prepare the Turkey
1. Prepare the Turkey
If frozen, be sure your turkey is completely thawed. Remove giblets and pat the turkey dry with paper towels - this helps the skin brown evenly. Place the turkey breast-side up on a rack in a large roasting pan.
2. Add Aromatics
Stuff the cavity with quartered onion, apple, celery, thyme, and a few sprigs of fresh herbs, such as sage and rosemary. These aromatics infuse the bird with incredible flavor and perfume your kitchen as it roasts.
Trussing Tip: For even roasting, tuck the wings under the turkey and tie the legs loosely with kitchen twine. It helps the bird cook evenly and look beautiful when served.
Need a visual? Here's a short YouTube video demonstration.
3. Make the Apple Cider Basting Liquid
In a small bowl or measuring cup, combine olive oil, 1 cup of apple cider, salt, and pepper. Whisk to blend. This mixture will baste the turkey and create those glossy, caramelized drippings.
4. Roast the Turkey
Brush the turkey all over with some of the cider mixture. Pour about 1 cup of apple cider into the bottom of the roasting pan.
- Roast at 425°F for 30 minutes to brown the skin.
- Then reduce the heat to 350°F and continue roasting, basting every 45 minutes with the pan juices and cider mixture, until the internal temperature reaches 160°F in the breast and 165°F in the thigh.
- Cooking time is roughly 13-15 minutes per pound.
5. Rest and Carve
Transfer the turkey to a cutting board, tent loosely with foil, and rest for at least 30 minutes before carving. The juices will redistribute, keeping the meat tender and moist.
6. Make the Gravy (Optional)
While the turkey rests, skim excess fat from the drippings and deglaze the pan with a little apple cider or broth. Simmer and whisk for an easy, flavorful gravy that mirrors the roast’s sweet-savory notes. See my easy turkey gravy recipe!
Serving Ideas and Leftover Suggestions
- Traditional side dishes often found on holiday tables, like green bean casserole, green beans almondine, or sweet potato casserole, are perfect for this roast turkey.
- Vegetable sides like Roasted Fall Vegetables with apples and fresh herbs are a perfect pairing.
- Stuffing: Any dressing or stuffing works well with this dish! Some of my favorites are Cornbread Dressing, Wild Mushroom Stuffing, and the always delicious Classic Thanksgiving Stuffing.
Once you’ve roasted a delicious turkey, see my step-by-step guide for tips on how to carve a turkey, plus serving ideas for plating.
Leftover Ideas
- Freeze for later: Store leftover turkey (without skin) in airtight containers or freezer bags for up to 3 months - perfect for quick soups, casseroles, or pot pies.
- Make turkey stock: Save the carcass! If you can't make stock right away, freeze the bones for up to 3 months. Homemade turkey stock adds rich flavor to soups and gravies.
- Apple cider soup twist: Use leftover meat and a splash of cider in a hearty turkey and vegetable soup.
- Sandwiches and sliders: Layer sliced turkey with cranberry sauce and greens for easy next-day meals.
Chef's Tip
Apple cider adds a subtle sweetness that pairs beautifully with herbs and savory sides. Use it to baste, deglaze, and even flavor your gravy for a turkey that tastes like autumn on a plate.
Recipe FAQs:
Plan on 1 to 1½ pounds of turkey per person. This means that if you’re serving 8 people, plan on a 12-pound turkey. If you love leftovers, you might want to consider a slightly larger turkey.
Place the frozen turkey in its original wrapper in a container to catch any juices. (I use a foil roasting pan easily found at the market). Thaw in the refrigerator, 24 hours for every 5 pounds. My refrigerator tends to run cold so I always add an extra day to that time for thawing.
Use plain, unsweetened apple cider. Fresh, local cider has the richest flavor and complements the herbs without making the turkey too sweet.
At 325 degrees F, a turkey should cook about 15 minutes per pound. Consult the Turkey Roasting Time Chart for approximate cooking times per pound.
More Thanksgiving Recipes
- Easy Thanksgiving Side Dishes
- Easy Thanksgiving Desserts That Aren't Pumpkin Pie
- Beautiful Thanksgiving Salad Recipes
- 12 BEST Mashed Potatoes Recipes
- Sweet Potato Soup Recipe
- Simple and Classic Stuffing for Thanksgiving
- Easy Bacon Corn Pudding
- Cinnamon Brioche Bread Pudding
- Leftover Turkey Noodle Soup
- Crockpot Apple Cider
- How to Carve a Turkey (Step-by-Step)
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Easy Roast Turkey Recipe with Apple Cider and Thyme
Ingredients
- 10-14 pound whole turkey
- olive oil
- 1 large onion peeled and quartered
- 1 apple quartered
- 2 celery ribs roughly chopped
- 8 sprigs fresh thyme
- 1 bunch of fresh herbs like: parsley, sage, and rosemary
- salt and pepper
- 4 cups apple cider
Instructions
- Preheat the oven to 425 degrees F. and adjust the oven rack so that the turkey will roast in the center of the oven. If using a frozen turkey, see NOTES on safely thawing turkey below.
- Remove thawed turkey from its original wrapping and discard. Then remove the neck and giblets from the inside cavities of the bird. Reserve them for making gravy if desired. Pat the turkey dry with paper towels and discard.
- Season the turkey cavity with salt and pepper and stuff it with the onion, celery, apple, and herbs. Tuck the wings underneath the turkey and tie the legs together using kitchen twine. Transfer the turkey to a roasting pan fitted with a rack. Pour 4 cups of apple cider into the base of the roasting pan plus water to reach 1/4 inch depth.
- Place the turkey in the oven and roast at 425 degrees F for 30 minutes. Then reduce the oven temperature to 325 degrees F. Baste the turkey with pan juices every 30 minutes until cooked through. At 325 degrees, the turkey should cook about 15 minutes per pound. It should reach an internal minimum temperature of 165 degrees in the thickest part of the thigh. Cover the breast with foil as needed to prevent over-browning and overcooking.
- Remove the turkey from the oven and cover it loosely with a tent of foil. Let rest 30 minutes before carving.
- Reserve any drippings in your roasting pan for gravy.
Notes
- Thaw Completely: Allow 24 hours of refrigerator thawing for every 4-5 pounds of turkey. Roasting a fully thawed bird ensures even cooking and tender meat.
- Use Plain Apple Cider: Choose unsweetened, unfiltered apple cider for the best flavor. Spiced or sweetened cider can darken the skin too quickly or add unwanted sweetness.
- No Brining Needed: The apple cider naturally tenderizes the turkey as it roasts, keeping it juicy without the extra step of brining.
- Trussing Made Easy: Tuck the wings under the turkey for stability and tie the legs loosely with kitchen twine. This helps the turkey cook evenly and present beautifully.
- Basting Tip: Every 45 minutes, brush the turkey with pan juices and cider mixture to create a golden, caramelized crust. Work quickly to retain oven heat.
- Temperature Guide: Roast at 425°F for the first 30 minutes, then reduce to 350°F. The turkey is done when the breast reaches 160°F and the thighs reach 165°F.
- Rest Before Carving: Always let the turkey rest at least 30 minutes before carving. This allows juices to redistribute for moist, flavorful slices.
- Make Pan Gravy: Deglaze the roasting pan with apple cider or broth, scraping up the browned bits for a quick, rich gravy that mirrors the flavors of the roast. See my easy turkey gravy recipe.
- Save the Carcass: If you can't make homemade turkey stock right away, freeze the bones. They'll add incredible depth to soups and stews all winter long.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.