Brown Butter Apple Cider Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 45 minutes (plus 12–24 hours brining time)
• Cook Time: 3 to 3 1/2 hours
• Total Time: About 4 hours active (plus brining time)

Quick Ingredients

• 1 whole turkey, 12–14 lb (thawed)
• 3 tbsp kosher salt + 2 tsp black pepper (for dry brine)
• 2 tbsp brown sugar
• 1 tbsp garlic powder, 1 tbsp onion powder
• 2 cups apple cider (not vinegar)
• 4 tbsp (1/2 stick) unsalted butter, for brown butter
• 2 tbsp apple cider vinegar
• 2 tbsp honey or maple syrup
• 1 onion, 1 apple, 1 orange (for cavity and pan)
• 4 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves
• 2 tbsp neutral oil or melted butter (for rubbing)
• 2 cups low-sodium chicken or turkey broth

Do This

• 1) Pat dry turkey, remove giblets. Mix salt, pepper, brown sugar, garlic and onion powder; rub all over and under skin. Refrigerate uncovered 12–24 hours.
• 2) Bring turkey to room temp for 45–60 minutes. Preheat oven to 425°F (220°C). Stuff cavity with onion, apple, orange pieces and herbs; tie legs.
• 3) In a saucepan, simmer cider until reduced to about 1/2 cup. In another pan, brown butter until nutty. Whisk brown butter, reduced cider, vinegar, and honey/maple into a glossy syrup.
• 4) Place turkey on rack in roasting pan with remaining onion, apple, orange in pan. Rub skin with oil or melted butter.
• 5) Roast at 425°F for 20–30 minutes until skin starts to brown. Lower oven to 325°F (165°C), pour broth into pan, tent loosely with foil.
• 6) Roast, basting with pan juices every 30 minutes. During the final 45–60 minutes, brush turkey every 15 minutes with brown-butter cider syrup until deep golden and glossy.
• 7) Remove when thickest part of breast and thigh reach 165°F (74°C). Rest 30–45 minutes before carving. Serve with any remaining warm cider syrup as a drizzle.

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Why You’ll Love This Recipe

• The brown-butter apple cider syrup creates a deeply caramelized, glossy skin with gentle sweetness and subtle tang.
• Dry brining keeps the meat juicy and well-seasoned all the way through, without a messy wet brine.
• Apple, onion, citrus, and herbs perfume the turkey with cozy fall-and-winter flavors.
• The syrup doubles as a simple, elegant finishing sauce for serving at the table.

Grocery List

• Produce: 2 yellow onions, 2 firm apples, 1 orange, 1 garlic bulb, 1 lemon (optional), fresh thyme, fresh rosemary, fresh sage (optional), fresh parsley (optional)
• Dairy: 1 stick (8 tbsp) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), apple cider (not vinegar), apple cider vinegar, honey or maple syrup, kosher salt, black pepper, brown sugar, garlic powder, onion powder, neutral oil, low-sodium chicken or turkey broth, bay leaves, all-purpose flour (optional for gravy)

Full Ingredients

For the Turkey and Dry Brine

• 1 whole turkey, 12–14 lb, completely thawed if previously frozen
• 3 tbsp kosher salt (use less if using fine table salt: about 2 tbsp)
• 2 tsp freshly ground black pepper
• 2 tbsp packed light or dark brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder

For Aromatics and Roasting Pan

• 2 medium yellow onions, peeled and quartered
• 2 firm apples (such as Honeycrisp, Gala, or Braeburn), cored and quartered
• 1 orange, scrubbed and quartered
• 1 small garlic bulb, halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 tbsp neutral oil or melted butter, for rubbing on the skin
• 2 cups low-sodium chicken or turkey broth (plus more as needed to keep pan from drying out)

For the Brown-Butter Apple Cider Syrup

• 2 cups apple cider (not apple cider vinegar)
• 4 tbsp unsalted butter (1/2 stick)
• 2 tbsp apple cider vinegar
• 2 tbsp honey or pure maple syrup
• 1/4 tsp kosher salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste

Optional: Simple Pan Gravy

• 3 tbsp fat from pan drippings (or unsalted butter)
• 3 tbsp all-purpose flour
• 2 to 2 1/2 cups defatted pan drippings plus extra broth, as needed
• Salt and pepper, to taste
• 1–2 tbsp remaining brown-butter apple cider syrup (optional, for flavor)

Step-by-Step Instructions

Step 1: Dry-brine and prep the turkey

If your turkey is frozen, thaw it fully in the refrigerator (about 3 days for a 12–14 lb bird). Remove the turkey from its packaging. Take out the neck and giblets from the cavity and save them for stock or gravy if desired. Pat the turkey very dry with paper towels, inside and out.

In a small bowl, mix together the kosher salt, black pepper, brown sugar, garlic powder, and onion powder. Sprinkle this mixture all over the turkey, including inside the cavity. Gently loosen the skin over the breasts with your fingers and rub some of the mixture directly onto the meat under the skin as well. Place the turkey on a rimmed baking sheet or in a roasting pan fitted with a rack, breast side up.

Refrigerate uncovered for 12–24 hours. This dry brine seasons the meat deeply and helps the skin crisp beautifully.

Step 2: Bring to room temperature and preheat the oven

About 1 hour before roasting, take the turkey out of the refrigerator so it can lose its chill. Leaving it slightly cool but not ice-cold helps it cook more evenly. Pat the skin dry again if any moisture has appeared on the surface.

Adjust your oven rack so the turkey will sit in the lower third of the oven with plenty of space above. Preheat the oven to 425°F (220°C).

Step 3: Stuff with aromatics and set up the roasting pan

Add flavor and moisture with simple aromatics. Place half of the onion wedges, half of the apple wedges, and two quarters of the orange, plus the halved garlic bulb, thyme sprigs, rosemary sprigs, and bay leaves inside the turkey cavity. Do not pack it too tightly; air should still circulate.

Tuck the wing tips under the turkey so they do not burn. Use kitchen twine to tie the legs together for even roasting. Rub the outside of the turkey generously with the neutral oil or melted butter, making sure to coat all surfaces.

Scatter the remaining onion, apple, and orange pieces into the bottom of a large roasting pan. Place a roasting rack over them and set the turkey breast-side up on the rack. The aromatics and drippings will flavor your pan juices and potential gravy.

Step 4: Start roasting the turkey

Pour 2 cups of broth into the bottom of the roasting pan, being careful not to pour directly over the seasoned turkey. Slide the pan into the preheated oven and roast at 425°F (220°C) for 20–30 minutes, or until the skin is starting to turn light golden brown. This high-heat blast jump-starts browning.

After this initial period, reduce the oven temperature to 325°F (165°C). Tent the turkey loosely with aluminum foil if the skin is already getting fairly dark; this helps prevent over-browning while the interior cooks through.

Step 5: Make the brown-butter apple cider syrup

While the turkey roasts, prepare the syrup. In a small saucepan over medium heat, bring the apple cider to a brisk simmer. Cook, stirring occasionally, until it has reduced to about 1/2 cup and is slightly syrupy, 15–20 minutes. Keep an eye on it near the end to avoid scorching.

In a separate small skillet or saucepan, melt the butter over medium heat. Continue cooking, swirling the pan frequently, until the butter foams, then the milk solids turn golden brown and smell nutty, 4–6 minutes. Remove from heat right as it reaches a rich amber color so it does not burn.

Carefully pour the brown butter into the reduced cider, whisking constantly. Add the apple cider vinegar, honey or maple syrup, salt, and pepper. Simmer together for 1–2 minutes more until glossy and slightly thickened. Taste and adjust seasoning; it should be pleasantly sweet-tangy with a warm browned-butter aroma. Keep warm over very low heat or rewarm gently before using.

Step 6: Baste, glaze, and finish roasting

Continue roasting the turkey at 325°F (165°C) until it is nearly done, basting every 30 minutes with pan juices. If the pan starts to look dry, add a splash more broth or water to prevent burning.

When the turkey is about 45–60 minutes from being done (typically after 2–2 1/2 hours of total roasting for a 12–14 lb bird), begin brushing the skin generously with the warm brown-butter apple cider syrup. Brush the breast, legs, and thighs, then return to the oven. Repeat every 15 minutes, layering on 3–4 coats, until the skin is deeply golden, lacquered, and caramelized.

The turkey is done when an instant-read thermometer inserted into the thickest part of the breast and thigh (without touching bone) registers 165°F (74°C). This usually takes about 3–3 1/2 hours total roasting time, but always trust your thermometer over the clock.

Step 7: Rest, carve, and serve

Transfer the turkey carefully to a cutting board or serving platter. Tent loosely with foil and let it rest for at least 30 minutes, and up to 45 minutes. Resting allows the juices to redistribute so the meat stays moist when carved.

While it rests, you can make a simple gravy if you like (see below). When ready to serve, brush the turkey with one last light coat of warm brown-butter cider syrup for shine. Carve the turkey: remove the legs and thighs, then the breasts, and slice across the grain. Arrange on a platter and spoon a little of the remaining syrup over the slices, if desired. Serve with pan gravy or jus on the side.

Pro Tips

• Dry-brine in advance: If you can, give the turkey the full 24 hours in the fridge uncovered. The skin dries slightly, which makes it roast up extra crisp while the meat stays juicy.
• Watch the syrup closely: Both the cider reduction and brown butter can go from perfect to burnt quickly. Use medium heat and pull them off as soon as they are deeply golden and fragrant.
• Glaze late, glaze often: Apply the brown-butter cider syrup during the last 45–60 minutes so the sugars caramelize without burning. Multiple thin coats give a deeper color and flavor than one thick coat.
• Rotate for even browning: If your oven has hot spots, rotate the pan 180 degrees a couple of times during roasting to keep browning even.
• Resting is non-negotiable: Cutting too soon will let the juices run out. That 30–45 minute rest is your secret weapon for moist, tender slices.

Variations

• Herb-forward version: Add 1 tbsp finely chopped fresh rosemary, thyme, or sage to the brown-butter cider syrup and let it infuse off the heat for 5 minutes before brushing onto the turkey.
• Spiced cider glaze: Simmer a cinnamon stick, 3 whole cloves, and a small piece of star anise with the cider while it reduces. Strain before adding the brown butter for a warm, spiced finish.
• Maple-mustard twist: Replace the honey with maple syrup and whisk 1–2 tsp Dijon mustard into the finished syrup for a gently tangy, savory-sweet glaze.

Storage & Make-Ahead

You can dry-brine the turkey up to 2 days in advance; just leave it uncovered in the refrigerator after seasoning. The brown-butter apple cider syrup can be made up to 2 days ahead as well. Cool it, refrigerate in a sealed jar, and rewarm gently over low heat or in short bursts in the microwave before using; add a splash of water if it becomes too thick.

Leftover turkey will keep in an airtight container in the refrigerator for 3–4 days. Store white and dark meat separately if you like, and drizzle a little broth over the meat before reheating to keep it moist. The cooked turkey also freezes well for up to 2–3 months; wrap tightly in foil and then place in a freezer bag.

If you make gravy, store it in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently, whisking in a splash of broth or water to loosen the texture if needed.

Nutrition (per serving)

Approximate values for one serving (about 6 oz cooked turkey with some skin and a light amount of glaze): about 450 calories, 26 g protein, 22 g fat, 8 g saturated fat, 20 g carbohydrates, 17 g sugar, 1 g fiber, and 850 mg sodium. Values will vary based on how much skin, glaze, and gravy are consumed, and the exact size of the bird.