Honey Apple Cider Glazed Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (including resting)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 3 tsp kosher salt + 1 ½ tsp black pepper
• 8 tbsp (1 stick) unsalted butter, softened
• 2 tsp dried thyme or 2 tbsp fresh, chopped
• 2 tsp dried rosemary or 2 tbsp fresh, chopped
• 4 cloves garlic, minced
• 1 apple, 1 onion, 1 orange (for cavity)
• 2 cups apple cider (not vinegar)
• ½ cup honey
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 2 tbsp cornstarch (optional, for thicker glaze)
• 1 onion, 2 carrots, 2 celery stalks (for roasting pan)

Do This

• 1. Preheat oven to 425°F (220°C). Pat turkey very dry. Remove giblets and neck.
• 2. Mix softened butter with salt, pepper, thyme, rosemary, and garlic. Rub under and over skin and inside cavity.
• 3. Stuff cavity loosely with apple, onion, and orange wedges. Place turkey on top of chopped onion, carrot, and celery in roasting pan.
• 4. Roast at 425°F for 30 minutes. Meanwhile, simmer apple cider, honey, vinegar, mustard, and cinnamon until syrupy; thicken with cornstarch if desired.
• 5. Reduce oven to 325°F (165°C). Brush turkey with glaze every 15–20 minutes for 45–60 minutes, until skin is deep golden and turkey reaches 160–165°F (71–74°C) in the thigh.
• 6. Tent loosely with foil if browning too quickly. Total cook time is about 3–3 ¼ hours for a 12–14 lb turkey.
• 7. Rest turkey 20–30 minutes, then carve and drizzle with extra warm glaze and pan juices.

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Why You’ll Love This Recipe

• Honey and apple cider create a glossy, autumn-sweet glaze that feels special but not fussy.
• Herb butter under the skin keeps the turkey incredibly moist and flavorful.
• Simple, repeatable steps that work for first-time turkey cooks and seasoned hosts alike.
• The pan juices and extra glaze make an easy, rich sauce to spoon over slices and sides.

Grocery List

• Produce: 2 onions, 1–2 apples, 1 orange, 2 carrots, 2 celery stalks, 4 cloves garlic, fresh thyme and rosemary (if not using dried)
• Dairy: 1 cup (2 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, apple cider (2 cups), honey, apple cider vinegar, Dijon mustard, ground cinnamon, cornstarch (optional), cooking oil or extra butter for pan

Full Ingredients

Turkey and Aromatics

• 1 whole turkey, 12–14 lb, fully thawed (if frozen)
• 3 tsp kosher salt (use 2 tsp if using fine table salt)
• 1 ½ tsp freshly ground black pepper
• 8 tbsp (1 stick / 113 g) unsalted butter, softened to room temperature
• 2 tsp dried thyme or 2 tbsp fresh thyme leaves, finely chopped
• 2 tsp dried rosemary or 2 tbsp fresh rosemary leaves, finely chopped
• 4 cloves garlic, minced
• 1 medium apple (such as Honeycrisp, Gala, or Fuji), cored and cut into wedges
• 1 medium yellow onion, peeled and quartered
• 1 medium orange, scrubbed and quartered
• 1 large onion, roughly chopped (for roasting pan)
• 2 medium carrots, roughly chopped (for roasting pan)
• 2 celery stalks, roughly chopped (for roasting pan)
• 1–2 tbsp neutral oil or melted butter, for greasing the roasting pan

Honey–Apple Cider Glaze

• 2 cups apple cider (not apple cider vinegar)
• ½ cup honey
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tsp ground cinnamon
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for a thicker, more clingy glaze)

For Serving (Optional but Recommended)

• Reserved honey–apple cider glaze, warmed
• Pan juices from the roasting pan
• Extra fresh thyme or rosemary sprigs, for garnish
• Extra apple and orange slices, for platter garnish

Step-by-Step Instructions

Step 1: Prepare the turkey and preheat the oven

Take the turkey out of the refrigerator 45–60 minutes before roasting so it can lose the chill; this helps it cook more evenly. Remove any plastic ties, and take the neck and giblet packet out of the cavity (you can save these for stock or gravy if you like).

Preheat your oven to 425°F (220°C). Adjust the oven rack so the turkey will sit in the lower third of the oven with plenty of clearance on top. Lightly grease a large roasting pan with 1–2 tablespoons of oil or melted butter. Scatter the chopped onion, carrots, and celery into the bottom of the pan to form an aromatic bed.

Pat the turkey very dry, inside and out, with plenty of paper towels. Dry skin is key to crisp, golden skin and to helping the glaze cling later.

Step 2: Make the herb butter

In a small bowl, combine the softened butter, 3 teaspoons kosher salt, 1 ½ teaspoons black pepper, thyme, rosemary, and minced garlic. Stir with a fork until everything is well blended and you have a fragrant herb butter.

Loosen the skin over the turkey breasts by gently sliding your fingers between the skin and the meat from the cavity end, being careful not to tear the skin. Spread about half of the herb butter under the skin directly over the breast meat on both sides, pressing gently from the outside to distribute it evenly. Rub the remaining herb butter all over the outside of the turkey, including legs and thighs, and a light smear inside the cavity.

Step 3: Stuff aromatics and position the turkey

Place the apple wedges, onion quarters, and orange quarters loosely inside the turkey cavity. Do not pack them tightly; leaving some space allows hot air to circulate and cooks the turkey more evenly.

Tuck the wing tips underneath the turkey so they do not burn. If desired, tie the legs loosely together with kitchen twine to help the bird hold a nice shape, but this is optional. Set the turkey, breast side up, on top of the chopped vegetables in the roasting pan. The vegetables will act like a natural roasting rack and add lots of flavor to the pan juices.

Step 4: Start roasting at high heat

Place the turkey, uncovered, into the preheated 425°F (220°C) oven. Roast for 30 minutes. This initial blast of high heat helps the skin start to brown and renders some of the fat, setting you up for that beautifully golden, lacquered finish later.

While the turkey begins roasting, start making the honey–apple cider glaze so it is ready for basting in the next stage.

Step 5: Make the honey–apple cider glaze

In a medium saucepan, combine the apple cider, honey, apple cider vinegar, Dijon mustard, ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a gentle boil over medium-high heat, stirring occasionally to dissolve the honey.

Once boiling, reduce the heat to medium-low and let the mixture simmer briskly for 15–20 minutes, or until it has reduced by about half and thickened slightly. You should see small, lazy bubbles and it should coat the back of a spoon.

If you prefer a thicker, more syrupy glaze that clings strongly to the turkey, whisk the cornstarch and cold water together in a small bowl, then slowly whisk this slurry into the simmering glaze. Continue cooking for 2–3 minutes, until glossy and lightly thickened. Remove the pan from the heat. Reserve about ½ cup of glaze in a separate bowl to warm and serve at the table; use the rest for basting.

Step 6: Lower the heat and baste with glaze

After the initial 30 minutes at 425°F, reduce the oven temperature to 325°F (165°C). Carefully pull the oven rack out and spoon or brush some of the honey–apple cider glaze all over the turkey, focusing on the breast and drumsticks. Slide the turkey back into the oven.

Continue roasting at 325°F, basting generously with glaze every 15–20 minutes for the next 45–60 minutes. Rotate the pan halfway through if your oven has hot spots. If any areas of the skin are getting dark faster than the rest, tent those spots loosely with a piece of foil.

Overall cook time for a 12–14 lb turkey will be around 3 to 3 ¼ hours total, which includes the first 30 minutes at 425°F plus 2 ½–2 ¾ hours at 325°F. As you near the 2 ½ hour mark, start checking the internal temperature.

Step 7: Check doneness, rest, and carve

Insert an instant-read thermometer into the thickest part of the thigh, without touching bone. The turkey is done when the temperature in the thigh and the thickest part of the breast reaches 160–165°F (71–74°C). If one part is done before the rest, you can tent that section with foil while the rest finishes.

Once done, transfer the turkey to a cutting board or serving platter. Tent it loosely with foil and let it rest for 20–30 minutes. Resting allows the juices to redistribute so the meat stays moist when sliced.

While the turkey rests, skim excess fat from the pan juices. You can serve the juices as-is, or simmer them briefly with a splash of extra apple cider for a simple, flavorful sauce. Warm the reserved ½ cup of glaze. Carve the turkey, arranging slices on a platter. Spoon some warm pan juices and glaze over the top, and pass extra at the table.

Pro Tips

• Dry the turkey thoroughly: Moisture is the enemy of crisp skin. Take an extra minute to pat every surface very dry before adding herb butter.
• Salt in advance if you can: For even better flavor, salt the turkey (inside and out) up to 24 hours ahead, leave it uncovered in the fridge, and add the herb butter just before roasting.
• Watch the color, not just the time: Every oven is different. If the turkey gets as dark as you want before it is cooked through, tent loosely with foil and continue roasting.
• Keep the glaze warm and fluid: A warm glaze brushes on more easily. If it thickens too much, stir in a tablespoon or two of hot water or apple cider.
• Use a thermometer, not guesswork: Checking internal temperature in both thigh and breast is the most reliable way to avoid dry meat or undercooked spots.

Variations

• Spicier autumn glaze: Add ¼ teaspoon cayenne pepper or ½ teaspoon smoked paprika to the glaze for a gentle, warming kick that plays nicely with the honey and cider.
• Herb-forward turkey: Increase the fresh thyme and rosemary to 3 tablespoons each, and add 2 tablespoons chopped fresh sage to the herb butter for a more traditional Thanksgiving herb profile.
• Maple twist: Swap half of the honey (¼ cup) for pure maple syrup. The maple adds a deeper, woodsy sweetness that still pairs beautifully with apple cider.

Storage & Make-Ahead

Refrigerate leftover turkey in airtight containers within 2 hours of cooking. Sliced turkey keeps well for 3–4 days in the fridge. For best texture, reheat gently in a covered baking dish with a splash of stock, cider, or pan juices at 300°F (150°C) until warmed through. The honey–apple cider glaze can be made up to 3 days in advance; store it covered in the refrigerator, then warm it gently on the stove and thin with a splash of cider or water if needed before using to baste. You can also roast the turkey earlier in the day: carve it once cooled slightly, arrange slices in a baking dish with some pan juices, cover tightly, and reheat just before serving.

Nutrition (per serving)

Approximate values for one of 12 servings (including some skin and a bit of glaze): about 460 calories, 47 g protein, 18 g fat, 19 g carbohydrates, 2 g fiber, 16 g sugars, and 780 mg sodium. Actual values will vary based on the exact size of your turkey, how much skin and glaze is eaten, and whether you skim the pan juices.