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.
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.
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.