1. Pour water into an extra-large mixing bowl; whisk in salt until salt is dissolved.
2. Stir in pepper, poultry seasoning and cider.
3. Place turkey in bowl; cover and refrigerate for 12-24 hrs.
4. Preheat oven to 325°.
5. Remove turkey from brine; discard brine. Drain well; pat dry with paper towels.
6. Transfer turkey to a baking dish or roasting pan; bake in preheated oven for 75 min.
7. Increase heat to 400°; cook until turkey registers an internal temperature of 155° and skin is dark golden-brown (10-15 min. more).
8. While turkey cooks, combine chutney and vinegar in a small microwave-safe dish; microwave a few seconds at a time until mixture is warm and whisks together easily.
9. Stir in thyme; set apple-cranberry glaze aside and keep warm.
10. When turkey is done, remove from oven and brush with apple-cranberry glaze; loosely cover with foil and let rest for 10-15 min. before carving (temperature will increase to 165° as turkey stands).
11. Drizzle turkey with balsamic glaze; garnish with cranberries and thyme sprigs.
12. Serve immediately, passing extra apple-cranberry glaze at the table.

Find It!

• Find Kowalski's Minnesota Grown Apple Cider seasonally in the Produce Department.
• Find Stonewall Kitchen Apple Cranberry Chutney in the Deli Department. Selection and availability vary by market.
   

Tasty Tip:

• Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh products grown or raised elsewhere may be used.
   

Nutrition Note:

• This winning main dish wins for health, too. It's a good source of B vitamins and selenium (an antioxidant).