Apple Cider Marinade:1 (10-12 pound) fresh turkey or fully thawed frozen turkey
6 cups apple cider
2 cups water
6 sprigs fresh rosemary (rub between your hands to bruise for added flavor)
Roast Turkey:2 onions, coarsely chopped, plus 1 or 2 onions, quartered, optional
6 garlic cloves
8 thyme sprigs
Zest of 1 lemon
2 (14-ounce) cans low-sodium chicken broth
Salt and fresh-ground black pepper, to taste
1/4 cup butter, at room temperature
2 tablespoons chopped fresh parsley
To make marinade: Place a Reynolds Turkey-Size Oven Bag inside another oven bag of the same size so it is double thickness. Remove neck and innards from turkey neck cavity; discard or save for another use. Rinse the bird inside and out.
Place turkey in the inner bag in a large bowl or deep pan (we used a disposable foil roasting pan), breast side down.
Add the cider, water and rosemary sprigs. Remove as much air as possible from bags and seal each bag separately so as much of the turkey as possible is covered with the liquid (at least the entire breast should be submerged). Refrigerate 8 hours to overnight (you can turn the turkey if you wish).
To roast the turkey: Preheat oven to 400 degrees. Drain marinade. Lightly rinse the cavity of your turkey but not the outside skin. Pat the turkey dry (if you drain the turkey in the morning and aren't planning to roast it until the afternoon, let it air dry, uncovered, in the refrigerator until roasting time), tie the legs together (or place under clip on turkey) and tuck the wing tips over the back and underneath the turkey.
When ready to roast, place the chopped onions, garlic, thyme, lemon zest and broth in the bottom of the roasting pan. Place a rack over the liquid in the bottom of the pan (we used two stacked wire cooling racks). Salt and pepper the turkey cavities. Place turkey, breast side down, on rack; turkey should not be sitting in liquid (you can hold the turkey in position with the onion quarters and later serve the roasted onions).
Combine butter and parsley. Brush the back of the turkey with the butter mixture. Roast 45 minutes; if the turkey begins to brown too much, carefully tent with aluminum foil.
Remove the turkey from the oven (the oven will be very hot and there may be some steam so open it carefully) and reduce heat to 350 degrees. Using tongs, carefully turn the turkey, breast side up, on the rack in your roasting pan. Brush butter mixture over the breast and legs of the turkey and return to oven. Roast about 1 hour and 35 minutes or until a thermometer inserted into a thigh registers 165 degrees - make sure it is not touching a bone.You should start checking the temperature after about 1 hour.
Periodically brush the turkey with butter mixture while it roasts and rotate the pan if one side of turkey browns more than the other. It the turkey begins to get too brown, tent it with a piece of aluminum foil. Remove the cooked turkey from the oven, tent it with aluminum foil and let it sit 15 to 20 minutes before carving. (You can use the pan drippings to make Caramelized Onion Gravy.) Makes 6 to 8 servings.
Per serving: 468 calories, 48 percent calories from fat, 25 grams total fat, 10 grams saturated fat, 164 milligrams cholesterol, 8 grams carbohydrates, 1 gram total fiber, 6 grams total sugars, 7 grams net carbs, 50 grams protein, 168 milligrams sodium.