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Thanksgiving is a traditionally American holiday known for bringing friends and family together around delicious food and drink. It’s an opportunity to appreciate one another, enjoy good food, take a break and of course, give thanks. And everyone knows the star of the show on Thanksgiving is the beautiful turkey. Which is why we only support the best of British meat from our turkey suppliers Walter’s Turkeys.

Here, we have an amazing American Thanksgiving recipe from Chef Chris Hill. Chris is a born and bred American chef who opened his first restaurant at the age of 28, where he was an executive chef. He is also an adjunct professor at the Culinary Institute of Virginia.

This is his recipe for ‘Apple Cider Briner Turkey’.

Don’t forget to shop our Parson’s Nose Thanksgiving collection here where we have plenty of the finest quality turkey’s to go round, and get your American and British friends and family together to enjoy! 

Parson's Nose butchers sell delicious meats online and in-store. From quality beef and duck to meat subscription boxes, we're here to help.


8 cups apple cider

2⁄3 cup kosher salt

2 tbsp. black peppercorns, coarsely crushed

1 tbsp. whole allspice, coarsely crushed

2 blood oranges, quartered, reserve 1 for stuffing turkey cavity

3 cinnamon sticks, broken in half, reserve half for stuffing turkey cavity

12 whole cloves, reserve six for stuffing turkey cavity

6 cloves of garlic, reserve half for stuffing turkey cavity

1 bundle of thyme sprigs, reserve half for stuffing turkey cavity, and a few springs to season outside of turkey

3-4 bay leaves, reserve half for stuffing turkey cavity 3 tbsp. olive oil

Salt and pepper to taste (for seasoning outside of turkey)

1 additional cup of cider + 1 cup of chicken broth for bottom of roasting pan


Brine Turkey overnight, rotating at least once or twice to ensure the bird gets saturated.


1. In a large pot, combine ingredients except for what is noted to be reserved for stuffing, and bring to a boil.

2. Remove from the heat, and allow the pot to cool.

3. Grab your turkey, discard of the brining solution and pat the turkey dry. Stuff the cavity with orange quarters, cinnamon sticks, cloves, garlic, thyme and bay leaves.

4. Coat your turkey liberally with olive oil, salt, pepper and (more) thyme leaves.

5. Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius), and insert the turkey, breast side down. Cook for 30 minutes and then lower temperature to 350 degrees Fahrenheit (176 degrees Celsius) for the remainder of the cooking time.

6. Insert a Meat Thermometer into the inner most part of the thigh. For last hour of cooking time rotate the turkey, breast side up, basting every 15 minutes with juices from pan.

7. Allow to rest 15 to 20 minutes before carving so the juices can redistribute inside the turkey .

8. ...Enjoy the fruits of your labour.

And there you have it, a traditional and authentic American Turkey, ready to help you celebrate Thanksgiving in the UK! 

Try this recipe out, take a snap and tag us in your posts, @parsonsnosebutchers!