-
-
My review
Apple Cider Turkey Brine
1
AngelinaLaRue
"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."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 24Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintFootnotes
- 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
Share
Explore more
Reviews
Read all reviews 7Most helpful
Most positive
Least positive
Newest
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.
12/4/2016
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.
11/24/2018
Turkey was moist, not too salty (rinsed) but browned great!
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 ...
6/10/2018
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...