Tender and delicious, this Apple Cider Brined Turkey is a fantastic way to prepare and serve poultry! This recipe infuses your bird with a balance of incredible sweet and savory flavors.
Thanks to the brine, your turkey will stay juicy and tender as it roasts! With crisp apple, vibrant herbs, and savory spices, this flavorful turkey is ideal for any holiday table or special meal!
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🩵 About This Recipe
If you've never prepared a turkey before, the task can seem daunting. What if I told you it doesn't have to be complicated?
Learn how to brine turkey in apple cider with this simple recipe! Simple steps and ingredients ensure that your turkey will turn out flavorful, and the delicious brine infuses the turkey with moisture so it doesn't dry out while it roasts.
And if you can't get enough amazing turkey recipes, try my delicious Slow Cooker Turkey Legs or these Air Fryer Turkey Meatballs!
🧂 Gather Your Ingredients
- apple cider - helps tenderize the meat and infuses it with a delicious sweetness that enhances the natural flavor of the poultry.
- water
- kosher salt - it's important to use a non-iodized salt for best results in a brine.
- brown sugar - adds additional sweetness and pairs well with the apple cider flavors.
- garlic cloves - I prefer to use fresh garlic for this dish, but jarred minced garlic works in a pinch.
- onion
- rosemary
- bay leaves
- peppercorns
- allspice berries or a cinnamon stick - these optional ingredients add more warmth and depth of flavor to the brine.
🔪 Let's Make Apple Cider Brined Turkey!
(Or click here to jump right to the recipe card with measurements!)
Mix Liquid
In a large stockpot, mix apple cider with water, kosher salt, and brown sugar. Heat over medium until salt and sugar are dissolved and remove from heat.
Add Aromatics
Stir in the remaining ingredients and allow the brine to cool.
Brine Turkey
Place a thawed turkey in the brine, making sure it's completely covered. Refrigerate for up to 24 hours (at least 18 is best).
Roast Turkey
Full roasting instructions are in the recipe card. Essentially, rub brined turkey with salt and pepper and roast at 325 degrees F for 15 to1 7 minutes, then allow the turkey to rest.
💡 Expert Tips and Tricks
- To avoid potential health hazards, ensure the brine cools completely before adding the turkey.
- If brining in a bag, set it in a large pot or over a baking tray to catch any potential overflow or drips.
- Allowing the turkey time to rest ensures the juices distribute evenly and stay in place so you don't lose that moisture as you carve your bird.
- Ensure the turkey stays cold throughout the brining process by storing in the fridge. You may also need to add some ice cubes periodically to keep it nice and chilly.
- Be sure to drain and rinse the turkey well after brining, and then pat it dry as well. This will ensure better browning and caramelization as it roasts.
❔ FAQs
Using apple cider will infuse the turkey with a bit of sweetness to pair with the savory flavors, and its acidity will also tenderize the meat as it sits and lead to a melt-in-your-mouth result.
The first and most common mistake is simply not allowing the turkey to brine for longer enough--the longer it sits, the more it absorbs the brine and tenderizes. Also be sure to use a container that allows the entire turkey to be fully submerged in the brine so there aren't any parts that aren't exposed to the liquid.
Absolutely! Pork and chicken are also great candidates for this brine; pork especially pairs well with apple.
📝 Substitutions and Variations
- Using allspice berries will provide some subtle warmth, but a cinnamon stick also does the trick if that's all you have on hand.
- For a more classic and nostalgic Thanksgiving dinner flavor profile, swap the rosemary for thyme and/or sage.
- A deeper fall flavor can be achieved by using less water and more apple cider.
- Reduce the herbal flavor to a more subtle taste by using less peppercorns and herbs, or leaving them out altogether.
Kristin's Kitchen Tip
Brining a frozen turkey will make the brine less effective, so be sure to thaw your bird before you add it to the brine!
🥡 Storage and Reheating
If you have leftover turkey, store in an airtight container in the fridge for 3 to 4 days. It's best to slice or shred the meat and store it in a bit of the brine to keep it fresh and moist.
Reheat turkey in the oven at 325 degrees, or heat individual portions in the microwave.
⏳ Make Ahead Instructions
You can prepare the brine a day or two ahead of time and keep it in the fridge in some kind of airtight container. I don't recommend actually brining the turkey too much longer than 24 hours--48 hours would be the absolute maximum, and for smaller birds even that may be too long.
Keep It Handy
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🍴 What To Serve With This Dish
Pair your apple cider brined turkey with simple sides like mashed potatoes and roasted vegetables for a delicious dinner. You can also make a gravy from your turkey drippings; be careful not to over season the gravy, as the drippings will be flavorful already from the brine.
😋 More Tasty Turkey Recipes You'll Love
- Slow Cooker Turkey Tetrazzini - This amazingly hearty pasta dish is a great way to use up leftover turkey!
- Simple Turkey Burger Sliders - Great to serve as a main course or a fun handheld appetizer for parties or game day.
- Ground Turkey Alfredo Casserole - The whole family will love this simple but delicious meal that's great for an easy weeknight meal.
- Turkey Chili - This amazing take on chili from Kristine's Kitchen is a slightly lighter take on the classic dish that still has all the bold flavor you know and love!
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Easy Apple Cider Turkey Brine
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📋 Recipe Card
Apple Cider Brined Turkey
Ingredients
- 1 gallon apple cider
- 1 gallon water (divided)
- 1 cup kosher salt
- ½ cup brown sugar
- 4 garlic cloves, smashed
- 1 large onion, quartered
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon whole allspice berries or 1 cinnamon stick (optional)
Instructions
- In a large stockpot, combine apple cider, ½ gallon of the water, kosher salt, and brown sugar. Heat over medium until the salt and sugar dissolve, then remove from heat.1 gallon apple cider, 1 gallon water, 1 cup kosher salt, ½ cup brown sugar
- Stir in the remaining ingredients. Let the brine cool completely.4 garlic cloves, smashed, 1 large onion, quartered, 3 fresh rosemary sprigs, 3 fresh thyme sprigs, 3 bay leaves, 1 tablespoon whole black peppercorns, 1 teaspoon whole allspice berries or 1 cinnamon stick
- Place your thawed turkey (up to 18 lbs) in a large brining bag or clean stockpot. Pour the cooled brine over the turkey, ensuring it is fully submerged. Add extra cold water or ice if needed.
- Refrigerate and brine for 12-24 hours. When ready to cook, remove the turkey from the brine, rinse thoroughly, and pat dry with paper towels. Discard the brine.
To roast your turkey (up to 18 pounds):
- Preheat oven to 325°F.
- Lightly season the turkey with salt and pepper (go easy on the salt, since the brine already seasoned the meat). Rub with butter or oil for crisp skin.
- Roast unstuffed turkey 15-17 minutes per pound or stuffed turkey 16-18 minutes per pound.
- Test for doneness with a meat thermometer. Remove the turkey when it reaches 160 degrees F in the breast and 175 degrees F in the thigh. Tent with foil and let rest for 30-45 minutes before carving to allow the juices to distribute.
Notes
Prep Tips:
- Make sure your turkey is fully thawed before brining so the salt can do its job evenly.
- Always let the brine cool completely before adding the turkey. Pouring warm brine over raw poultry is a food safety risk.
- It's a good idea to set your brining bag set inside a roasting pan or a clean stockpot to catch any leaks.
- Keep the turkey cold the entire time it's brining. Store it in the refrigerator, and if needed, add ice to help maintain a safe temperature.
- Rinse the turkey well after brining and pat it very dry. This helps prevent overly salty meat and encourages better browning in the oven.
Variations:
- Allspice berries add a subtle warmth, but a cinnamon stick works beautifully too if that's what you have on hand.
- Swap the rosemary or thyme for sage if you want more classic Thanksgiving flavor.
- For a deeper fall flavor, replace some of the water with additional apple cider.
- If you prefer a lighter herbal note, reduce the peppercorns slightly and/or skip the optional spices.
Serving Suggestions:
- This brined turkey pairs especially well with simple sides, since the meat is already well seasoned and juicy.
- Because brining enhances moisture and flavor, gravy made from the drippings often needs less added seasoning than usual.
- Let the turkey rest before carving so the juices stay where they belong - this makes a big difference with brined poultry.
Storage Info for Leftovers:
- Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
- For best results, slice or shred the meat before storing and add a little broth to keep it moist.
- Cooked turkey can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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