Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

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Cook's Notes:

Canning salt or sea salt can be substituted for kosher salt, if desired. Table salt may make the turkey a little too salty.

Actual cook time for the brine is about 15 minutes. However, the bird will need to rest in the brining liquid for about 12 hours in the fridge.

To brine the turkey:
Rinse the turkey inside and out. Submerge into the cooled brine; add water until turkey is completely covered and all cavities are filled. Stir around the edges to make sure liquids are combined. Place in the refrigerator for a minimum of 12 hours. Remove the turkey from the pot; pat dry with paper towels. Discard brine. Cook the turkey as desired.

Editor's Notes:

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

24 calories; protein 0.1g; carbohydrates 5.9g; sodium 7607.7mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2018
The best ever Read More
(3)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2018
The best ever Read More
(3)
Rating: 4 stars
11/25/2016
Made as written except for the thyme. Fresh was sold out so I used dry. I let my turkey sit in the brine for a few days and it turned out super tender. This was a winner and one I will use again. Read More
(2)
Rating: 5 stars
12/04/2016
Great idea. I used more apple cider and less water. Packed the turkey with cut up apples. Was moist and tender with a hint of apple. Read More
(1)
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Rating: 5 stars
11/25/2017
ADDED 1 TBS WHOLE BLACK PEPPERCORNS. JUST BECAUSE! Read More
(1)
Rating: 5 stars
11/22/2018
I added a about 10 garlic cloves and a large onion and a lil more pepper corns. I also used Himalayan pink salt. This is my go to brine every year and it s always a hit. People always ask me if it s chicken or turkey. Because it s so moist. Read More
Rating: 4 stars
06/10/2018
this came out so delicious! i scaled this back to 2 servings and used it on a whole chicken.. i upped the kosher salt to 3 tbsp.. i used dried herbs.. kept the amounts the same for the sage and rosemary.. but decreased the thyme to 1/8 tsp.. subbed coarse ground black pepper for the peppercorns.. and brined for a full 24 hours.. strained and had bf grill the bird.. bf hit it a couple of times with some pam to make the skin extra crispy.. it was awesome.. ty for the recipe Read More
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Rating: 5 stars
11/24/2018
Turkey was moist not too salty (rinsed) but browned great! Read More
Rating: 5 stars
12/02/2019
Loved the flavor and how moist it turned out. Nothing left of that bird! Read More
Rating: 5 stars
05/16/2020
Turkey was beautiful and my family enjoyed all the Turkey, very moist and flavorful. Read More
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