Island Bird

A friendly twist on an old favorite.


  1. Defrost turkey according to package instructions.
  2. Remove all innards from the turkey cavity and rinse with cold water inside and out. Pat dry both inside and out.
  3. In a large pot, boil apple cider, salt, orange rinds and juice. Set aside to cool. Pour into a clean 5-gallon bucket.
  4. When cool, add ice, one gallon of cold water and then turkey, making sure to fill cavity with liquid. Refrigerate overnight.
  5. Preheat oven to 325°.
  6. Drain turkey and pat dry inside and out. Discard remaining brine.
  7. Arrange turkey, breast side up, on a roasting rack in a roasting pan. Loosely stuff turkey cavity with Island Stuffing. Pour 2 cups of water in bottom of pan.
  8. Melt butter in a saucepan with pineapple juice and cook 2 minutes. Set aside. Add salt and pepper.
  9. Truss legs together with butcher's twine, then brush the turkey with the melted butter mixture.
  10. Bake for 2 1/2 to 3 hours, occasionally basting the turkey with pan drippings. Cover with foil when the bird starts to brown.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen


10-14 pound Butterball Frozen Turkey*

1 gallon Nature’s Nectar Apple Cider*

1 1/2 cups Stonemill Essentials Iodized Salt

2 oranges, halved and juiced

5-pound bag ice

1 gallon cold water

1 stick (1/2 cup) Countryside Creamery Unsalted Butter

Pineapple juice (reserved from Island Stuffing)

2 tablespoons Stonemill Essentials Iodized Salt

1 tablespoon Stonemill Essentials Ground Black Pepper

Island Stuffing - see recipe

2 cups water

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
30 minutes

Cook Time:
3 hours - 3 hours, 30 minutes or more

Total Time:
3 hours, 30 minutes - 4 hours or more