[This year I’m partnering with MacKenzie-Childs to share some of my favorite Thanksgiving recipes and tabletop ideas — I’m so excited! Watch the video and see the table setting below.]
I’m bringing the holidays in early with something special for your Thanksgiving planning.
Today we’re talking about dry-brined turkey. It’s one of my favorite methods because it’s simple and delivers reliably crispy, flavorful skin and juicy meat.
It might feel early to be planning Thanksgiving, but getting organized now makes everything easier. I’ve even put together a holiday planner for myself this year and I’m excited to share more soon.
This post also features a seasonal table setting I love, so you can snag your decor pieces before they sell out for the holidays.
I partnered with MacKenzie-Childs to style this Thanksgiving table and I can’t wait to share a recipe next week that pairs perfectly with it.
You may remember last year’s jewel-toned Thanksgiving spread — I love mixing traditional fall colors with richer shades like purple, wine, blue and navy alongside gold and green. It makes the table feel extra special.
This year I’m obsessed with the Pheasant Run collection — it brings the colors I want on my table into a coordinated place setting. I often use courtly check chargers as a neutral base, then layer the Pheasant Run dinner and dessert plates on top. The purple tones are gorgeous, and the wine glasses are adorable.
I love MacKenzie-Childs because their pieces are functional décor. Even when the kitchen is a whirlwind on Thanksgiving, pretty pieces like a decorative roasting pan make the chaos feel intentional.
Now, on to the turkey.
This apple cider glazed turkey uses a dry brine for simplicity and flavor. Dry brining has become my go-to — it’s easy, avoids the mess of liquid brines, and gives fantastic results. I roast the bird at a high temperature initially, then lower the heat and baste regularly with an apple cider glaze. The glaze, combined with the dry brine, produces deeply flavored, caramelized skin and juicy meat.
I finish the meal with my favorite gravy — a straightforward method that relies on the pan drippings. It’s simple and delicious, and is one of those recipes everyone asks for again and again.
This table and menu have me excited for the season. The colors and flavors come together in a cozy, festive way, and I hope you love the ideas and the recipe.
Apple Cider Glazed Turkey with Perfect Gravy
1 (15 lb) turkey, serves 8
1 d
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Ingredients
Cider Glazed Turkey
- 1 15-pound whole turkey
- 2 1/2 tablespoons kosher salt
- 2 teaspoons sugar
- 2 apples cut in half
- 1 sweet onion cut into quarters
- 1 large bunch of fresh sage
- 8 tablespoons unsalted butter softened
- 1 cup apple cider
- 1/4 cup brown sugar or maple syrup
Perfect Gravy
- Pan drippings from the turkey
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- salt and pepper to taste
Instructions
Cider Glazed Turkey
- Make sure your turkey is fully thawed. Plan for thawing time (about one day per 5 pounds) and for dry brining at least overnight. Clear space in the fridge for brining.
- Stir together the kosher salt and sugar.
- One to two days before cooking, pat the turkey completely dry. Place a wire rack on a rimmed baking sheet and set the turkey on the rack. Separate the skin from the breast and rub the salt-and-sugar mixture directly on the meat under the skin and onto the legs. Sprinkle some inside the cavity and rub the mixture over the skin. Leave the turkey uncovered in the refrigerator for 24 to 48 hours on the rack so air can circulate; this yields crisp, golden skin.
- When ready to roast, preheat the oven to 425°F. Bring the turkey to room temperature for 30 to 60 minutes before roasting. Do not rinse the turkey. Truss the legs, then add the apples, onion and sage into the cavity. Rub 3 to 4 tablespoons of softened butter under the skin over the breast and thighs. Add pepper if desired but avoid adding more salt.
- Roast for 30 minutes at 425°F.
- While the turkey roasts, combine the remaining butter, apple cider and brown sugar or maple syrup in a saucepan over medium heat. Simmer until slightly reduced to form the glaze.
- After the first 30 minutes, reduce the oven to 350°F. Continue roasting for about 2 1/2 hours, basting every 30 minutes with the apple cider glaze, the pan drippings, or both. Use a timer so you don’t forget to baste.
- Roast until the thigh temperature reaches 180°F. Remove the turkey and let it rest 30 to 60 minutes before carving. Garnish with extra sage, apples or whole pomegranates if desired.
Perfect Gravy
- Strain the drippings from the roasting pan into a large pot or use the roasting pan itself over medium heat. Combine cold water and flour in a jar or shaker and shake vigorously to make a smooth slurry. Whisk the slurry into the hot drippings, stirring constantly to prevent lumps and scraping the bottom of the pan. Simmer and stir until the gravy thickens, about 10 to 20 minutes.
- Taste and season the gravy with salt and pepper to your preference.
Notes
Did you make this recipe?
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Don’t you just want to dive into that table? It feels warm, cozy and ready for a celebration.