Apple Cider Turkey ~ Turkey roasted and steamed from the inside with freshly pressed apple cider and herbs using the Turkey Cannon makes a moist, fragrant, and delicious bird.
This post is sponsored by Camp Chef. I received the Turkey Cannon to review, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own.
It’s that time of year again. That time when the cook of the house wakes early, takes the bird they’ve prepped the night before, and tosses it in the oven before anyone else arises.
By the time everyone else has awoken, the subtle fragrance begins to permeate the house. By noon, all the football fans or board game players are roaming in and out of the kitchen begging for a sample of something, anything, while the cook(s) are working on the numerous side dishes.
It’s been a long time since I have been one of those who come in and beg for samples. For almost two decades, I am the one who rises early and gets my bird, usually named with an H name (I’m quirky like that) and tosses him in the oven. Within a few hours, he’ll be tempting anyone who may be dining with me that year.
One of my yearly obstacles in making the holiday meal is the juggling act that comes with. It’s the fine dance of giving the bird enough time in the oven while figuring out how to cook the many sides. Adding to my struggle is how small my oven is (or the fact I only have one oven.)
How to Use a Turkey Cannon
The Turkey Cannon has taken the notion of beer can chicken and exalted it to new heights. While it’s a tad medieval looking, the promise of cooking a turkey on warp speed was beyond alluring.
A turkey that had the potential to be done in two hours, give or take, was something I just had to try.
The concept is simple enough, fill the cannon with a liquid of your choice, insert your Henry, Hector, or Hugo over the cannon, stuff the neck opening with lemons or onions, or both.
Place it in the oven, let it cook for about an hour, then begin checking it with a thermometer to see if it has reached the internal temperature of 160°F. The bird (and all meat) still cook for a bit after being removed from the oven, reaching the recommended temperature.
Hugo, my bird this year, was just under 12 lbs. Not a terribly large bird but still large enough to overfeed my small and young family.
All in all, my turkey cooked in around 2 hours. Time had to be compensated for due to opening the oven door, checking the temp, and continuing to cook.
At the two-hour mark, I couldn’t believe my eyes or my thermometer. The temps were registering the correct degrees. Hugo was done! I pulled him out of the oven and allowed him to rest for about 15 minutes.
How to Cook a Juicy Turkey
Now for the moment of truth…dry or juicy?
Hugo was the juiciest bird I have EVER made. I have made several birds in my lifetime, some terrific, some, well, um, not so much. But this one, this one goes down in my turkey hall of fame.
I filled the cannon with freshly pressed apple cider, salt, pepper, sage, and thyme.
Garlic and onions went under the skin in various places. I stuffed the neck with garlic, onions, and more herbs. Finally, I slathered some butter on the outside skin and that was it.
Without a doubt, I am a fan of this Turkey Cannon. The quick cooking time freed up my oven for the other side dishes.
The only downside to cannon is you cannot stuff the bird with stuffing. But this was a tiny sacrifice for how quickly and evenly the turkey cooked and how juicy it came out.
Also, do not trust that red pokey thing that comes on the turkey as a gauge of doneness; use the meat thermometer.
Cleaning the Turkey Cannon was simple too. Hot soapy water, a bottlebrush, a sponge and I was done.
I am a Turkey Cannon Convert!
What Side Dishes to Make with a Turkey
- Sage Apple Cranberry Dressing
- Chipotle Roasted Sweet Potatoes
- Creamy Slow Cooker Macaroni and Cheese
- Maple Thyme Roasted Carrots
- Spiced Roasted Potatoes
- Bacon Blue Cheese Mashed Potatoes
- Sautéed Spinach
- Porcini Pancetta Dressing
- Cranberry Sauce
- Green Bean Casserole
- Tangy Sweet Green Beans
- Roasted Vegetables with Feta Cheese
- Ginger Molasses Carrots
- Bacon Bleu Cranberry Brussel Sprouts
What to Do With Leftover Turkey
You can also substitute turkey for chicken in this wonderful Quick Chicken Noodle Soup recipe.
Apple Cider Turkey
Turkey roasted and steamed from the inside with freshly pressed apple cider and herbs using the Turkey Cannon makes a moist, fragrant, and delicious bird.
- 1 turkey; thawed with giblets removed
- 1 1/2 cup apple cider
- 1/2 tsp fresh thyme; chopped
- 1/2 tsp fresh sage; chopped
- Salt and pepper to taste
- 3 cloves garlic; sliced
- 1/2 onion; sliced
- Sprigs of fresh herbs
- 4 tbsp butter; softened
Preheat oven to 325° F.
Remove turkey from packaging; remove giblets. Wash and/or pat turkey dry, set aside.
Whisk the cider, sage, thyme, salt and pepper together.
Place cannon in a roasting pan or baking sheet to catch the drippings.
Pour liquid into the cannon.
Place turkey onto cannon, tucking wings.
Pull skin up and place onions and garlic on the breast and in the leg area.
Stuff neck opening with onions, garlic, and herb sprigs.
Rub the turkey all over with the soften butter.
Place in a preheated 325°F oven.
Cook for about an hour to an hour and fifteen minutes and then begin checking the temperature.
Check internal temperature. Remove the turkey when an instant read thermometer registers 160°F.
Allow the turkey to rest for 10 minutes (it will reach 165°F while resting).
Remove the turkey from the cannon and place on a cutting board, discard the liquid.
Carve, serve, and enjoy.