Apple Cider Brined Turkey
Tender and flavorful, this homemade apple cider brine is the perfect way to prepare a turkey and ensure it stays moist and delicious!
Servings: 8
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
Calories: 282kcal | Carbohydrates: 70g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 14194mg | Potassium: 547mg | Fiber: 2g | Sugar: 59g | Vitamin A: 43IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg
