This fragrant, beautifully browned Apple Thyme Roasted Turkey produces very flavorful meat and pan juices that make the base for the perfect gravy.
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This easy to make Apple Thyme Roasted Turkey is so delicious! Check out our video below for visual instructions.
Thanksgiving can be a daunting time for new cooks. With the pressures of cooking an entire meal for a crowd, and cook it perfectly is not an easy task. Even as a seasoned cook, I still get stressed out every year.
I usually enlist in my favorite brands to help make the holiday perfect. Tender and juicy, Butterball whole turkeys are all natural, giving you the highest quality turkey at the center of your Thanksgiving celebration. I've been using Butterball Turkeys for years and have always had phenomenal results. Not only is it a quality brand, but it also has a great customer service line. I remember one year I accidentally forgot to take out the bag of giblets before cooking. I had to call their Turkey Talk-Line for support. It was as if I was talking to my grandmother who had been making turkeys for decades. She was helpful and so sweet! If you have any questions while cooking, don't hesitate to call them – 1-800-BUTTERBALL or text 844-877-3456, I'm pretty sure they can solve almost any turkey problem.
The one thing I love about Thanksgiving is that it only comes once a year. This means that you can virtually serve the same menu every year and people will actually look forward to it! Over the years I have perfected my menu. This Apple Thyme Roasted Turkey is my absolute favorite way of making the bird. It is full of flavor, easy to make, juicy, and of course makes my house smell ah-maze-ing!
Another thing I have learned with any dinner party that I throw, if you have good wine, the food will taste good too no matter what. Woodbridge Red Blend offers warm, toasty aromas and flavors, including jammy blackberry, vanilla, and baking spices. It’s full and rich with a long, flavorful finish. This wine pairs well with holiday favorites including turkey, creamy potatoes, and pumpkin pie.
Speaking of pie, let's talk about dessert. After a day of cooking a big bird, a gazillion side dishes, and washing more dishes than humanly possible, sometimes it's just better to enlist the pie make professionals. This year, end Thanksgiving on a high note with Marie Callender’s pies and new loaf cakes. Their desserts taste just like homemade, they are easy to make, and the best part is that they are a quick clean up!
Whether you're making the whole meal, or just one thing, grab a glass of wine and enjoy the process. It is a beautiful holiday with friends and family that is shared around a table with good food and wine. Something we can all be thankful about.Do you use Shopkick? If so, head over here for some great Thanksgiving savings.
- 1 Gallon Apple Cider
- 1 cup kosher salt
- 2 tablespoons dried sage or ¼ cup fresh sage leaves
- ¼ cup fresh thyme
- ½ teaspoon ground or whole cloves
- 1.5 gallon ice water
- 11-14 pound turkey neck and giblets removed
- 8 tablespoons butter softened
- 1 teaspoon pepper
- 1 teaspoon salt
- 3 apples cut in half
- Fresh thyme
In a large stock pot big enough to fit your turkey (and fit in your fridge) heat cider on medium high heat.
Add salt, herbs and spices and bring to a boil while stirring occasionally.
Remove from heat and cool completely until room temperature.
Add ice water then the Turkey.
Brine Turkey for at least 12 hours before serving, but the longer the better.
Preheat oven to 325°F.
Pat turkey dry inside and out with paper towels; brush skin with butter and place butter slices under the skin on the breasts.
Sprinkle salt, pepper, and fresh thyme over skin and in the cavity of the turkey.
Stuff with apples.
Tie the legs together with kitchen twine and tuck the wings under the body; place in a large roasting pan fitted with a rack and tent breast loosely with a piece of foil.
After about 2 hours of roasting, remove turkey from oven, remove foil, and baste with pan juices.
Continue to roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, about 1-1.5 hours more. Transfer turkey to a platter and let rest 30 minutes before carving.