Apple Cider Turkey Brine
Ingredients15 m servings 24
- 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.
- 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.
Per Serving: 24 calories; 0 5.9 0.1 0 7608 Full nutrition
ReviewsRead all reviews 9
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.
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.
Turkey was moist, not too salty (rinsed) but browned great!
Loved the flavor and how moist it turned out. Nothing left of that bird!
The apple cider brine was a huge hit for us this year. Everyone said this was my best Turkey dinner yet. I will definitely be using this again.
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 ...