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Nutrition Facts
Serving Size 256 g
(Approx. 16 Servings)
Amount Per Serving
Calories 480 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 270 mg 90%
Sodium 210 mg 9%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 69 g
Vitamin A 6% Iron 25%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cider Brined Roasted Turkey

Prep Time
40 minutes
Cook Time
4 hours
Total Time
4 h 40 m
16  People


Recipe makes 16 Servings

2 Qt spiced orange flavored apple cider
2 Qt water
1 jar Simply Organic Turkey Brine
1 18 lb. turkey
1/4 Lb salted butter, softened
4 Tbsp fresh thyme
1/4 cup(s) parsley
3 Tbsp garlic, chopped
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Combine cider, water, and turkey brine, and stir until sugar and salt are dissolved.
Remove giblets and neck from turkey and discard.
Place turkey in a large container or brining bag and add brining liquid (turkey must be completely submerged). Ice or more liquid may be added if needed.
Store turkey below 40ºF overnight (a well insulated ice chest works well for this).
Remove turkey from brine and use paper towels to blot off excess liquid.
Combine butter, herbs and garlic in a food processor and blend to make a paste.
Smear paste over turkey and under the skin.
Set turkey on a roasting rack in a large baking pan and place on center oven rack. Roast at 400ºF until internal temperature reaches 165ºF, about 4 - 4 1/2 hours. If skin begins to darken too much, make a foil tent and place over the bird.
Remove turkey from oven and loosely cover with foil. Rest 20 - 30 minutes before carving.


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