Maple Apple Cider & Rosemary Butter Turkey
For the Turkey
- 1 (13-pound) fresh turkey
- 2 tablespoons olive oil
- kosher salt, to taste
- fresh ground peppercorn, to taste
For the Seasonal Turkey Brine
- 2 gallons water
- 1 gallon chicken stock, low or no sodium
- 1 cup salt
- 1 cup sugar
- 2 bay leaves
- 1 handful of rosemary, sage and thyme sprigs
- 1 handful of peppercorns
- 1 head of garlic cloves, smashed
For the Maple-Apple Cider Glaze
- 3 cups apple cider
- 1/2 cup apple jelly
- 1/2 cup maple syrup
- 3 tablespoons bourbon
- 2 tablespoons Dijon mustard
- 2 pinches garlic powder
- kosher salt, to taste
The turkey must be completely thawed with neck and giblets removed before cooking.
We don’t recommend stuffing the turkey because stuffing blocks airflow inside the bird’s cavity and prevents it from cooking evenly.
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.
In a large stock pot, combine water, chicken stock, salt, sugar, bay leaves, rosemary, sage, thyme and peppercorns. Bring to a rolling boil. Stir intermittently until salt and sugar are dissolved. Remove from heat and allow to cool to room temperature. Submerge turkey in the brine. Cover pot and place in refrigerator for 24 to 48 hours.
Remove the bird from its brine and discard the brine. Thoroughly rinse the turkey inside and out with water and pat dry with paper towels. Season the outside of the turkey with olive oil, salt and peppercorn. Then wrap tightly in plastic and rest at room temperature for 1 to 2 hours.
Meanwhile, combine apple cider, apple jelly, maple syrup, bourbon, Dijon mustard, garlic powder and salt in a sauce pan over medium-high heat. Stirring intermittently, reduce the concoction by 1/3. Set aside to cool. Pour reduced liquid into a spray bottle.
Power up The Big Easy Oil-less Turkey Fryer.
Hot TipThe Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.
Remove turkey from its plastic wrapping and set it in the roaster basket in an upright position with legs down. Lower the basket into the cooking chamber. Insert a meat thermometer into the thickest part of the breast so that the tip does not touch bone and the dial is easy to read when the basket is in the cooker.
Hot TipTo minimize sticking, coat the wire frame of the cooking basket with oil before inserting turkey.
Cook the bird until the internal temperature reaches 165°F, about 2 ½ hours.
Hot TipCover the fryer with the wire mesh lid during the last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.
Throughout the cook, spray the turkey intermittently with the Spiced Maple-Apple Cider Glaze, caramelizing one layer of the glaze upon another.
Lift the roaster basket out of the chamber and set it on a shallow sheet pan. Spray one final time with the glaze and loosely tent with tin foil. Allow the turkey to rest for 10 to 15 minutes. Then, remove the turkey from the basket.
Slice and serve.
Hot TipCall our Turkey Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).
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