Dry-Brined Spiked Apple Cider Glazed Turkey
A classic turkey with a sweet autumn twist, this turkey will be the star of your Thanksgiving show. Greensbury's organic free-range whole turkey is dry-brined for an easy preparation then roasted and glazed with a sweet and tangy apple cider glaze with an optional bourbon kick for added caramel notes and warmth. This is a crowd-pleaser that your family will be talking for years to come.
1/4 cup kosher salt
2 Tbsp brown sugar
1 Tbsp instant apple cider powder
1 Greensbury Markey Organic Free-Range Whole Turkey
1 apple, quartered
1 onion, quartered
1 bunch fresh sage
2-3 rosemary sprigs
1 stick unsalted butter
3/4 cup apple cider (use 1 cup if not using bourbon)
1/3 cup maple syrup
1/4 cup bourbon (optional)
Plan to fully that turkey (3-4 days) and dry brine (2 days) before serving turkey.
Combine salt, brown sugar, and apple cider powder together.
Dry thawed turkey thoroughly with paper towels. Place turkey on wire reack on baking sheet or on rack in roasting pan, ensuring it will fit into your refrigerator.
Cover surface of turkey with dry brine, separate skin and rub brine underneath, then finish by rubbing inside of cavity. Place turkey uncovered in refrigerator for 2 days, if possible, but no less than 12 hours.
Preheat oven to 350 degrees.
Remove dry-brined turkey from fridge 1 hour before cooking and let rest at room temperature. Pat any moisture dry with paper towels. Wash wire rack and baking sheet or roasting pan and return turkey to pan.
To prepare turkey for cooking, tie legs together with butcher's twine and tuck wings behind and under breast. Add apples, onion, and herbs to the cavity.
Melt 1/2 stick of butter and brush all over skin.
Roast turkey breast side up for 30 minutes. While turkey is roasting, combine 1/2 stick butter, apple cider, maple syrup and bourbon (is using) in small saucepan and heat over medium-high heat until slightly reduced.
After 30 minutes, brush glaze mixture onto skin of turkey. Continue to roast while glazing every 20-30 minutes until internal temperature in thickest part of breast reaches 165 degrees.
Let turkey rest tented loosely with foil for 30 minutes before carving and serving.