Dindon cuire congele au cidre et aux pommes

In collaboration with
Samuel Joubert, Le Coup de Grâce

6 and more Portions
30 min Prepping
2h Cooking
Recipe Medium



1 Exceldor Freezer to Oven turkey about 11 lb. (5 kg)
  • 2 cups (500 ml) carrots, cut into large pieces
  • 3 celery stalks, cut into large pieces
  • 1 large yellow onion, cut into large pieces
  • 7 branches of fresh thyme
  • 4 large garlic cloves
  • 3 bay leaves
  • 2 cups (500 ml) of white wine
  • 1 cup (250 ml) of salt
  • 1/4 cup (65 ml) of brown sugar
  • 2 tbsp. (30 ml) of peppercorns
  • About 20 cups of water (5 L)


  • 3 Macintosh apples, cut in large cubes
  • 1 large red onion, cut into large pieces
  • 10 branches of fresh thyme
  • 5 garlic cloves, coarsely chopped
  • Salt and pepper from the mill


  • Olive oil
  • Provence herbs
  • 1 litre of cider


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  1. In a large 15 litre pot, add the turkey followed by the remaining ingredients for the brine. Add enough water so that there is 3-4” over the turkey. Mix, cover and reserve in the fridge for 12 to 24 hours, the longer the saltier. Remove the turkey from brine and drain.
  2. Preheat oven to 400°F (200 °C). Cover the bottom of a large roasting pan with aluminum foil and add the grill.
  3. In a large salad bowl, add the ingredients for the stuffing then season with salt and pepper. Mix, fill the cavity with as much stuffing as possible and tie the legs together. Place in the roasting pan.
  4. Sprinkle the turkey with a thin stream of olive oil and rub to coat. Season turkey with salt and pepper and sprinkle generously with Provence herbs.
  5. Place in the oven and cook for 30 minutes.
  6. Reduce the oven to 350°F (180 °C) and continue cooking for 2 to 3 hours or until the internal temperature of the breast is 165°F (74 °C) and 185°F (85 °C) for a thigh. Baste with cider every 20 minutes.