Lauren's Apple Cider Roast Turkey

Step 1
Rinse turkey inside and out with cold water; pat dry with paper towels.

Step 2
Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge turkey in brine, cover the container, and place in refrigerator, 8 hours or overnight.

Step 3
Preheat oven to 325 degrees F (165 degrees C).

Step 4
Remove turkey from brine and discard used brine. Place turkey breast-side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.

Step 5
Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub seasoned oil over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.

Step 6
Roast in the preheated oven until an instant-read meat thermometer inserted into thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let skin brown. Let turkey rest 30 to 45 minutes before carving.