Cider Marinated Turkey Recipe

5 3 2
Cider Marinated Turkey Recipe
Cider Marinated Turkey Recipe photo by Taste of Home
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Cider Marinated Turkey Recipe

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5 3 2
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Make Thanksgiving dinner memorable by serving this golden-brown turkey from our Test Kitchen. Marinated in apple cider, kosher salt and spices, the turkey can be grilled or roasted.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 2 hours

Ingredients

  • 8 cups apple cider or unsweetened apple juice
  • 1/2 cup kosher salt
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 8 whole cloves
  • 5 garlic cloves
  • 1 teaspoon whole allspice, crushed
  • 2 medium navel oranges, quartered
  • 3 quarts cold water
  • 1 turkey (12 pounds)
  • 1 medium onion, quartered
  • 2 medium carrots, halved and quartered
  • 2 sprigs fresh sage or 1 tablespoon rubbed sage
  • 1 tablespoon canola oil

Directions

In a large kettle, combine the first seven ingredients. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature.
Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times.
Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
If grilling turkey, coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180°, tenting turkey with foil after about 1 hour.
If baking turkey, place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for about 3 hours or until a meat thermometer reads 180°.
If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy. Yield: 12 servings plus leftovers.
Editor's Note: It is best not to use a prebasted turkey for this recipe.
Originally published as Cider Marinated Turkey in Light & Tasty October/November 2003, p6

Nutritional Facts

4 ounce-weight: 198 calories, 6g fat (2g saturated fat), 86mg cholesterol, 244mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

  • 8 cups apple cider or unsweetened apple juice
  • 1/2 cup kosher salt
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 8 whole cloves
  • 5 garlic cloves
  • 1 teaspoon whole allspice, crushed
  • 2 medium navel oranges, quartered
  • 3 quarts cold water
  • 1 turkey (12 pounds)
  • 1 medium onion, quartered
  • 2 medium carrots, halved and quartered
  • 2 sprigs fresh sage or 1 tablespoon rubbed sage
  • 1 tablespoon canola oil
  1. In a large kettle, combine the first seven ingredients. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature.
  2. Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times.
  3. Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together.
  4. If grilling turkey, coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180°, tenting turkey with foil after about 1 hour.
  5. If baking turkey, place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for about 3 hours or until a meat thermometer reads 180°.
  6. If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy. Yield: 12 servings plus leftovers.
Editor's Note: It is best not to use a prebasted turkey for this recipe.
Originally published as Cider Marinated Turkey in Light & Tasty October/November 2003, p6

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Reviews forCider Marinated Turkey

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scrappybean User ID: 3475817 60395
Reviewed Nov. 19, 2011

"I baked this instead of grilling, came out so delicious and made the best gravy!"

MY REVIEW
broncogirl90 User ID: 5628099 74776
Reviewed Nov. 23, 2010

"I am a vegetarian and had never cooked a turkey before Nov '08. I saw this recipe and thought to give it a try. Everyone who tried it raved how flavorful and moist it was. Several family members asked for the recipe. I will be making two turkeys for this year's family Thanksgiving gathering. Hopefully the turkey will have as good reviews as last time. This recipe is more complicated than just putting the turkey in the oven to roast. But the outcome is worth the time in grilling it. If you can't grill it the turkey will be fine if cooked in the oven."

MY REVIEW
TLCrockett User ID: 5566189 65986
Reviewed Nov. 3, 2010

"I make this every year for Thanksgiving. It is easy and makes the turkey really moist."

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