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Top vertical view of roast turkey with apple cider on a serving platter garnished with fresh bay leaves, rosemary, whole apples, and cranberries.
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Easy Roast Turkey Recipe with Apple Cider and Thyme

An easy Roast Turkey recipe with Apple Cider and Thyme that's a simple, foolproof method for roasting a juicy, deliciously flavored turkey for your feast.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Servings: 12 servings
Calories: 170kcal
Author: Stephanie Wilson

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

  1. 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.
  2. 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.
  3. No Brining Needed: The apple cider naturally tenderizes the turkey as it roasts, keeping it juicy without the extra step of brining.
  4. 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.
  5. 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.
  6. 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.
  7. Rest Before Carving: Always let the turkey rest at least 30 minutes before carving. This allows juices to redistribute for moist, flavorful slices.
  8. 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.
  9. 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.
  10.  

Nutrition

Calories: 170kcal | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 130mg