Herb and Apple Cider Brine Time Roast Turkey

A picture-perfect roast turkey has long been the centerpiece of the traditional and time-honored American Thanksgiving feast and Coastal Goods Brine Time and Turkey Time poultry seasoning are designed to pave the designated cook’s path to culinary perfection. Season well and stress less!

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Herb and Apple Cider Brine Time Roast Turkey


Herb and Apple Cider Brine:

  • 1 jar (6 ounces) Brine Time
  • 4 cups boiling water
  • 2 cups chilled apple cider
  • 10 to 12 cups cold tap water
  • 2 oranges sliced
  • 2 apples, cut into thick wedges
  • 1 whole 12-to-14-lbs. turkey, not treated with any basting solutions and defrosted if frozen, giblets removed
  • A handful fresh rosemary and sage sprigs

Roast Turkey:

  • 1 onion, halved
  • 4 whole cloves garlic, unpeeled
  • 2 tablespoons extra virgin olive oil
  • 1 ½ -to-2 tablespoons Turkey Time poultry seasoning


  1. The day before you plan to roast the turkey, prepare the Herb and Apple Cider Brine: Pour the contents of the Brine Time jar into a large stainless steel pot. Add the boiling water and stir to dissolve the salt. Pour in the apple cider and 10 cups tap water and stir to blend. Add the sliced oranges and apple wedges. Place the turkey in a large container made of food-grade plastic, stainless steel, or a specially designated brining bag. Pour the brine over the turkey. If the bird is not completely covered with the brine, add the additional 2 cups of water. Make sure the container you are using will fit in your refrigerator. Scatter the rosemary and sage in and around the turkey. Cover and refrigerate for at least 12 hours but no longer than 24 hours.
  2. When ready to roast the turkey, preheat the oven to 325 F. Remove the turkey from the brine, rinse, and pat dry. If desired, some of the apples, oranges, and herbs from the brine can be reserved to stuff as aromatics into the cavity of the turkey.
  3. Place the turkey, breast side up, on a flat rack in a large shallow roasting pan. Place the onion halves, garlic cloves, and, if desired, any reserved brining ingredients, in the cavity of the turkey. Truss the legs together with kitchen twine and tuck the wings back to hold the neck skin in place and stabilize the turkey’s roasting perch. Brush the turkey lightly all over with olive oil, and then sprinkle evenly all over with the desired amount of Turkey Time poultry seasoning.
  4. Roast the turkey, tenting the top lightly with foil to prevent overbrowning about 2/3 of the way through the cooking time, until a meat thermometer inserted in the breast registers 165 F. and 185 F. in the meatiest portion of the thigh. A 12-to-14-pound turkey will take approximately 3 to 3 ½ hours to cook. Let the turkey rest for 15 to 20 minutes before carving.

Serves 6 to 8

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