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Controlled pour dispenser — drizzle olive oil without glugging
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Fine oil mist for grilling, baking, salad — control without aerosol
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rinse turkey inside and out with cold water; pat dry with paper towels. 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 the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight. preheat oven to 325 degrees f (165 degrees c). remove turkey from brine and discard used brine. place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. loosen turkey skin over the breast and thighs with your fingers. mix olive oil, thyme, and poultry seasoning in a small bowl. rub the seasoned oil over the turkey and underneath the loosened skin. cover turkey loosely with aluminum foil. roast in the preheated oven until an instant-read meat thermometer inserted into the 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 the skin brown. let turkey rest 30 to 45 minutes before carving.