Ingredients1 h 45 m servings 102 cals
- In a large stock pot over medium heat, pour in the vegetable broth, apple cider, apple juice, and water; stir in kosher salt, poultry seasoning, onion powder, black pepper, rosemary, sage, and thyme. Bring the mixture to a boil, stirring until all salt has dissolved, and boil for 30 minutes to extract flavors from herbs. Remove from heat, and allow to cool to room temperature before using as a turkey brine; allow brined turkey to marinate overnight.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Per Serving: 102 calories; 0.2 g fat; 25.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 5842 mg sodium. Full nutrition
ReviewsRead all reviews 12
This is very similar to an excellent brine I made last year, and will make again in a couple days, Joe. I also use fresh garlic and sustitute ice for the water so it can sit on a cool porch. (Ha...
I just wanted to comment on tda95337's note. Don't use a garbage bag. There are chemicals in those bags that are toxic. I brined a bird in a turkey bag one year, and later found out that garb...
I used this exact Brine recipe for baking the Turkey yesterday for Thanksgiving. We purchased an 11 pound turkey the 21st. I put the Brine recipe together as directed. I put the Turkey with the ...
We made some modification to this recipe and loved it, the turkey was perfect. Cut the Kosher salt by 1/2 cup. We added1/2 onion and 6 cloves of garlic. We also stuffed the cavity with celery, c...
It works beautifully and doesn't leave any after-taste behind. Everything you could want in a brine and so simple too. Made one of the best turkeys I've ever produced for the holidays!
I used this recipe along with an Apple Sage Brine Kit I purchased at my local grocery store, so it worked out perfectly. Since the brine kit I purchased from the store required a medium boil, t...
This was the most juicy and tender turkey ever. I used a 5 gal cooler to soak my turkey. That way it didn't take up room in the refrigerator and I didn't have to worry about the weather being to...
I used this recipe with a 26 pounder. I brined for nearly 24 hours, then I left uncovered in the refrigerator for another 12 hours to dry out the skin. The turkey was juicy and even the next...