Apple Cider-Spiced & Maple-Glazed Turkey


This Holiday Turkey is perfect for those wanting a juicy, flavorful bird with crisped skin. Using The Big Easy® Oil-less Turkey fryer, have everything you may love in a traditionally fried turkey all without the unnecessary fat and risk! To ensure an excellent presentation every time follow the recipe below and these five simple best practices.

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For the turkey
16 pounds fresh turkey
olive oil
kosher salt and fresh ground peppercorn, to taste
homemade or store-bought stuffing
For the Seasonal Turkey Brine
gallon water
gallon chicken stock
cup sugar
bay leaves
handful of rosemary, sage and thyme sprigs
handful peppercorns
head of garlic cloves, smashed
For the Spiced Maple Apple Cider Glaze
cups apple cider
cup apply jelly
cup maple syrup
tablespoons bourbon
tablespoons Dijon mustard
pinches garlic powder
kosher salt, to taste



In a large stock pot, bring all Seasonal Turkey Brine ingredients to a rolling boil. Stir intermittently until salt and sugar are dissolved. Remove from heat and allow to cool completely, until brine is at room temperature. Submerge whole, entirely-thawed raw turkey into the brining liquid. Cover pot with a lid and place in refrigerator for 24-48 hours.


4-6 hours prior to cooking remove the bird from it’s brine and discard brine. Thoroughly rinse the turkey inside and out with water and pat dry with paper towel. Liberally season every portion of the winged beast with olive oil, salt and peppercorn, then tightly with plastic and rest at room temperature.


Meanwhile, prepare the Spiced Maple-Apple Cider Glaze by combining all ingredients in a sauce pan over medium-high heat. Stirring intermittently, reduce concoction by 1/3. Set aside to cool. Pour reduced liquid into a spray bottle.


Preheat the Big Easy. Remove turkey from it’s plastic wrapping and set it in the basket, positioned sitting upright with legs-down. Cook the bird for approximately 2.5 hours (or 9-10 minutes per pound), until internal temperature of the thickest, inner most portion of the thigh reads 160F. During the cook intermittently spraying the turkey with the Spiced Maple-Apple Cider Glaze, caramelizing one layer of the glaze upon another. Remove bird from The Big Easy, spay one final time with glaze and loosely tent with tin foil. Rest the bird for 30 minutes before carving, allowing the bird’s denatured proteins to relax and reabsorb their juices. Present the bird with a stuffing that was prepared outside of the bird’s cavity. Carve the turkey tableside. Season additionally, to taste. Plate. Eat. Drink. Be merry.

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