Apple and Herb Turkey Brine

Name: Apple and Herb Turkey Brine
Prep time: 10 h
Cook time: 20 min
Total time: 10 h 20 min
Yield: 10 servings
Ingredients: 1-1/2 cups kosher salt; 2 tablespoons light brown sugar; 6 dried bay leaves; 1 tablespoon dried rosemary; 2 tablespoons dried thyme; 2 tablespoons whole peppercorns; 1 tablespoon juniper berries; 1 teaspoon minced dried garlic; 2 teaspoons minced dried onion; 6 star anise pods; 1 teaspoon whole cloves or whole allspice; 1/2 cup chopped dried apples or pears; 4 quarts sweet apple cider; 4 quarts cold water

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 hrs
Cook Time
mins
Total Time
10 hrs 20 mins
Servings
10 servings
Calories
46 kcal
Course
Main Course
Cuisine
American

Apple and Herb Turkey Brine

Orion Daniels

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Apple and Herb Turkey Brine infuses wonderful flavor into the meat and helps keep it juicy while roasting. Plus, it's easy to prep ahead!Makes enough brine for a 20-pound turkeyInspired by my favorite commercial brine mixes.

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Ingredients

Servings

To make the brine mix

1-1/2 cups kosher salt (I use Diamond Crystal)
2 tablespoons light brown sugar
6 dried bay leaves , broken into pieces
1 tablespoon dried rosemary
2 tablespoons dried thyme
2 tablespoons whole peppercorns (I use tri-color)*
1 tablespoon juniper berries
1 teaspoon minced dried garlic (not powder)
2 teaspoons minced dried onion (not powder)
6 star anise pods
1 teaspoon whole cloves or whole allspice
1/2 cup chopped dried apples or pears

To brine a 20 pound turkey

4 quarts sweet apple cider , divided
4 quarts cold water

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Instructions

Make the brine mix

Combine salt, sugar, herbs, spices, and apples in a large bowl. Mix can be made ahead and stored at room temperature in an airtight container.

Brine the turkey

Combine brine mix and 1 quart apple cider in a heavy-bottomed saucepan. Simmer over medium heat for 5 minutes, stirring until salt is fully dissolved. Remove from heat and let cool to room temperature. Refrigerate until chilled.
In a large stock pot, stir together cold cider mixture with remaining 3 quarts apple cider and all of the cold water. Submerge turkey in the pot, or pour brine over turkey in a large brining bag (see brining tips below). Cover and let soak 8-12 hours.
Remove turkey from brine, rinse well inside and out, and dry with paper towels. Discard brining liquid. Follow your favorite roasting method, remembering to omit any salt added to the turkey.

Notes

Be sure to use a turkey that hasn't been "enhanced" or injected with broth or other flavorings.
*Allergy note: pink peppercorns are related to cashews and can invoke a reaction in guests with tree nut allergies.
The turkey needs to be totally submerged in the brining liquid. Any non-reactive deep vessel (a huge bowl or deep pot) covered with plastic wrap will work for this.
The turkey can be weighted down into the brine with a plate turned upside down and a large can. I like using the plastic brining bags available in most kitchen stores, turning the turkey in the bag halfway through the soak. My favorite have both zip tops and plastic clips for added peace of mind.
I always place the bag in a large roasting pan in my refrigerator, just in case of leaks. (Having to stop what you're doing in the middle of Thanksgiving meal prep to scrub down a refrigerator for a brine spill is not fun; been there, done that, got the medal!)
To brine a turkey breast (6-7 pounds) instead of a whole turkey, halve the recipe and reduce brining time to 5 hours.
I most often use a butter-soaked cheesecloth method such as this, as outlined by Martha Stewart.

Nutrition Information

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Calories 46kcal (2%) Carbohydrates 10g (3%) Sodium 5684mg (237%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 55IU (1%) Vitamin C 1.7mg (2%) Calcium 54mg (5%) Iron 1.7mg (9%)