Lauren's Cider Roasted Turkey

Begin by thoroughly washing the turkey inside and out with cold water, then gently pat it dry with paper towels to remove excess moisture.

In a large container or bucket, mix together water, apple cider, kosher salt, and sugar in a bowl, stirring until the salt and sugar have fully dissolved. Submerge the turkey in this brine solution, cover it with a lid, and refrigerate for 8 hours or overnight to allow the flavors to penetrate.

Next, preheat your oven to a temperature of 325 degrees Fahrenheit (165 degrees Celsius), which is ideal for slow-cooking the turkey.

Remove the turkey from its brine solution and discard the liquid. Place the turkey breast-side up in a roasting pan, patting it dry with paper towels once again to prevent any excess moisture from interfering with the cooking process. Loosen the skin over the breast and thighs using your fingers to allow for even browning.

Mix together olive oil, thyme, and poultry seasoning in a small bowl, then rub this mixture all over the turkey, including underneath the loosened skin. Cover the turkey loosely with aluminum foil to prevent it from drying out during cooking.

Place the turkey in the preheated oven and cook until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, reaches a temperature of 165 to 175 degrees Fahrenheit (75 to 80 degrees Celsius). This should take around 4 to 4 1/2 hours.

About 45 minutes before the end of cooking time, remove the foil to allow the skin to brown and crisp up. Once the turkey is cooked, let it rest for 30 to 45 minutes before carving and serving.