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Apple Cider Turkey Brine

Rated as 4.67 out of 5 Stars

"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."
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Ingredients

15 m servings 24 cals
Original recipe yields 12 servings

Directions

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  1. 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.

Footnotes

  • 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


Per Serving: 24 calories; 0 g fat; 5.9 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 7608 mg sodium. Full nutrition

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Reviews

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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.

ADDED 1 TBS WHOLE BLACK PEPPERCORNS. JUST BECAUSE!

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.