Lauren's Apple Cider Roast Turkey

Rinse the turkey inside and out under cold, running water. Pat it completely dry with paper towels. (5 minutes)

In a large pot or a clean, food-grade 5-gallon bucket, combine the water, apple cider, kosher salt, and sugar. Stir well until the salt and sugar are fully dissolved, creating the brine. (5 minutes)

Submerge the turkey completely in the apple cider brine. Ensure the turkey is fully immersed; you may need to weigh it down with a plate or a clean weight. Cover the container and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat. (8-12 hours)

Preheat your oven to 325 degrees F (165 degrees C). (15 minutes)

Remove the turkey from the brine and discard the brine. Place the turkey breast-side up in a roasting pan. Pat the turkey dry again, both inside and out, with paper towels. (5 minutes)

Gently loosen the skin over the turkey breast and thighs using your fingers, creating a pocket between the skin and the meat. (10 minutes)

In a small bowl, whisk together the olive oil, dried thyme, and poultry seasoning. Rub this flavorful mixture all over the turkey, including underneath the loosened skin, to season the meat directly. (5 minutes)

Cover the turkey loosely with aluminum foil. (2 minutes)

Roast in the preheated oven for 4 to 4 ½ hours, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching it, registers 165 to 175 degrees F (75 to 80 degrees C). Remove the foil about 45 minutes before the end of the cooking time to allow the skin to brown and crisp up. (4-4.5 hours)

Once the turkey is cooked, remove it from the oven and let it rest, uncovered, for 30 to 45 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey. (30-45 minutes)