The glaze is made while the bird is starting to roast, but you could easily make it a couple of days ahead and then bring it to room temperature when you're ready to use it.
Recipe courtesy of The Fabulous Beekman Boys
Apple-Glazed Roast Turkey
27 hr 45 min
30 min
8 to 10 servings
27 hr 45 min
30 min
8 to 10 servings


  • 1 cup coarse (kosher) salt
  • 1/2 cup sugar
  • 1 tablespoon dried rosemary
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon peppercorns
  • One 12 to 14-pound turkey, thawed if frozen
Roasting the Bird:
  • 1 lemon, pricked several times with a fork
  • 1 orange, pricked several times with a fork
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse (kosher) salt
  • 3 cups apple cider
  • 1 1/2 tablespoons soy sauce
  • 3/4 teaspoon dried rosemary


For the brine: Combine 8 cups cool water with the salt, sugar, rosemary, coriander and peppercorns in a container large enough to hold the turkey. Stir until the salt and sugar have dissolved. Stir in 8 more cups of cool water. Remove the bag of giblets and the neck from turkey; and, if you like, reserve for another use (you can freeze them, freezing the liver separately). Discard any large pieces of fat from the turkey, rinse the bird inside and out and place in the brine. Top with a weighted plate to keep it submerged. Refrigerate, or, if it is winter and you have an unheated garage, place it in there. A cooler, lined with a plastic bag works well too. Brine for 24 hours and up to 48 hours.

For roasting the bird: Preheat the oven to 450 degrees F. Lift the turkey from the brine; discard the brine. Rinse and pat dry. Pour 2 cups of water into the bottom of a large roasting pan. Place the turkey, breast-side up, on a rack in the pan. Place the lemon and orange in the turkey cavity. Tie the legs together with twine. Tuck the wings under. Rub the entire turkey with the oil. Roast for 30 minutes, and then reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer registers 160 degrees F in the thigh without touching the bone, 2 hours 15 minutes to 2 hours 45 minutes total (about 12 minutes per pound).

For the glaze: While the turkey is roasting, combine the cider, soy sauce and rosemary in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and boil until the mixture is reduced to 3/4 cup, about 30 minutes. Baste the turkey with the glaze every 15 minutes during the final 45 minutes of cooking time. Transfer the turkey to a platter or carving board and tent with foil. Rest the turkey for at least 30 minutes and up to 1 hour before carving.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:


Roast Turkey

Recipe courtesy of Muriel Ashley|Aimee Ashley

Roasted Turkey with Turkey Meatballs

Recipe courtesy of Chuck Hughes

Traditional Roasted Turkey

Recipe courtesy of Bryan Voltaggio|Michael Voltaggio

Good Eats Roast Turkey

Recipe courtesy of Alton Brown

Roasted Turkey Breast

Recipe courtesy of Michael and Bryan Voltaggio

Easy Herb Roasted Turkey

Recipe courtesy of Kelsey Nixon

Roasted Thanksgiving Turkey

Recipe courtesy of Ree Drummond

Roast Turkey Breast

Recipe courtesy of Kelsey Nixon

Roasted Rosemary Turkey Breast

Recipe courtesy of Kelsey Nixon


So Much Pretty Food Here