Succulent Roast Turkey
Succulent Roast Turkey Photo
Succulent Roast Turkey

YIELD Makes 10 to 12 servings


1 (12-pound) fresh or thawed frozen turkey
1/4 cup butter, melted, divided
Salt, to taste
Freshly ground black pepper, to taste
1‑1/2 cups apple cider or apple juice
2 cups chicken broth, divided
Cider Pan Gravy (recipe)


  1. Preheat oven to 450°F. Rinse turkey in cold water; drain well and pat dry with paper towel. Stuff turkey, if desired.
  2. Place on rack in large shallow roasting pan. Brush 2 tablespoons butter over turkey. Sprinkle salt and pepper lightly over turkey. Pour cider and 1 cup broth into bottom of roasting pan. Place in oven; roast for 10 minutes. Reduce oven temperature to 325°F and continue roasting for 1 hour. Brush remaining 2 tablespoons butter over turkey; add remaining 1 cup broth and continue roasting 1 hour. Baste turkey with pan juices; add additional broth if pan is dry to prevent drippings from burning. Continue baking until internal temperature of thigh meat registers 180°F and legs move easily in sockets, 30 minutes to 1 hour longer.
  3. Transfer turkey to carving board or serving platter; tent with foil and let stand 20 to 30 minutes before carving. Reserve drippings in roasting pan for Cider Pan Gravy (recipe follows). Drippings will be dark.
This recipe appears in: Turkey
Sodium 403 mg
Protein 89 g
Carbohydrate 1 g
Cholesterol 334 mg
Saturated Fat 7 g
Total Fat 21 g
Calories from Fat 33 %
Calories 583
Meat 11
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