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–+ servings

Cider and Herb Roasted Whole Turkey

A juicy, golden cider and herb Roasted Turkey made with a fragrant blend of rosemary, thyme, sage, garlic, and citrus. Moist, flavorful, and easy to prepare, this turkey is perfect for holidays, family gatherings, or any time you want a truly impressive roast.
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Servings: 1 turkey

Ingredients

Herb Compound Butter

  • 10 tbsp unsalted butter softened
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 2 tsp minced garlic
  • 4 tsp kosher salt
  • 1 tsp black pepper

For the Turkey

  • 1 whole turkey 12–16 lbs recommended
  • 1 cup apple cider
  • 1 cup ginger ale

Stuffing (optional to infuse flavor)—

  • 1 onion chopped
  • 2 celery stalks
  • 2 carrots
  • 1 large oranges quarter
  • Fresh rosemary thyme & sage (small bundle)

Instructions

Prep the Turkey

  • Preheat oven to 325°F. Remove the bag of giblets from the turkey cavity. Pat the turkey very dry, inside and out, with paper towels and place it in a greased roasting pan.

Make the Herb Butter

  • Mix softened butter, herbs, garlic, salt, and pepper. Rub the butter all over the turkey and under the skin (this is key for crispy golden skin).

Stuff the Turkey (optional, but I love the flavors it helps infuse)

  • Fill the cavity with onion, garlic cloves, celery, carrots, oranges, and the bundle of fresh herbs.

Add the Basting Liquid

  • Pour 1 cup apple cider, 1 cup ginger ale, and squeeze out some of the fresh orange juice over the turkey.
Cover the pan tightly with foil.

Roast the Turkey

  • Cover the turkey with foil and roast at 325°F for 13-15 minutes per pound (unstuffed) and 15-17 minutes per pound (stuffed)
  • Uncover about 45 minutes before it’s done. Baste generously.
  • Increase oven temperature to 425°F for the final 20–30 minutes to crisp and brown the skin.

Check for Doneness

  • The turkey is ready when the thickest part of the thigh reaches 165°F.

Rest

  • Let the turkey rest 30–40 minutes before carving (very important for juicy meat).

Save the Drippings

  • Use all the pan juices to make rich, flavorful turkey gravy.