Yield: Yields 4 cups gravy
Servings: 12 to 14, with leftovers
Apple cider, fresh herbs, and a touch of cinnamon bring the flavor of the Northeast to this bird. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.
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We were surprised at how easy this was - the bird was honestly the easiest part of our Thanksgiving table this year! The meat was moist and the flavors went well together.
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