• 1 16 lb. fresh turkey at room temperature
  •  salt & fresh pepper to taste
  • 2 apples, cored & sliced into 1/2" rings
  • 12 sage leaves
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 cups Wood's Cider Mill Boiled Cider
  • 10 small shallots, peeled


  1. Soak a clay roaster in water according to manufacturer's instructions.
  2. Rinse turkey inside and out with cold water; pat dry with paper towels. Using your fingers, gently loosen skin on breast and legs, being careful not to tear skin.
  3. Season meat under skin with salt and pepper. Insert 3 apple rings and 3 sage leaves in between breast meat and skin; pat skin in place. Place remaining apples and sage in cavity and season cavity with salt and pepper.
  4. Truss turkey with kitchen twine. Place turkey, breast side up, in the clay roaster. Pour melted butter and boiled cider over turkey and season with salt and pepper. Arrange shallots around turkey and cover roaster with lid. Place on a lower rack in a cold oven and set heat to 400 degrees F.
  5. Roast, basting every 15-20 minutes, until an instant read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees F, 3-3 1/4 hours.
  6. 30 minutes before turkey is done remove lid and continue roasting. Let turkey rest 15-20 minutes before carving. Serve with juices and shallots alongside. Serves 10-12.

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