Stuff the bird with a favorite stuffing, if you like. Just add 15 minutes of roasting time.
- 1 turkey, 18-20 pounds, giblets, neck removed
- 1 small bunch thyme sprigs
- 1 onion, quartered
- 1/2 stick (1/4 cup) unsalted butter, melted
- 1 Tablespoon freshly ground pepper
- 2 Teaspoons salt
- 1 Teaspoon cider vinegar
- 1 Cup apple cider
- 1/2 Cup honey
Heat oven to 325 degrees. Fill the turkey cavity with thyme sprigs and onion.
Turn wing tips under; truss legs with kitchen string. Place turkey on rack in roasting pan.
Mix butter, pepper, salt and vinegar in a saucepan. Rub some of the mixture over the turkey.
Roast turkey 3 hours, loosely covering turkey with foil if it is browning too quickly.
Stir cider and honey into remaining butter mixture; heat over medium heat, stirring, until smooth. Baste turkey with mixture.
Roast turkey until an oven-safe or instant-read thermometer inserted in the thigh reads 180 degrees, about 1 1/4 hours, basting occasionally.
Remove turkey from oven; let stand 15 minutes before carving.