Apple and Herb Turkey Brine
User Reviews
5
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Prep Time
10 hrs
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Cook Time
20 mins
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Total Time
10 hrs 20 mins
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Servings
10 servings
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Calories
46 kcal
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Course
Main Course
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Cuisine
American
Apple and Herb Turkey Brine
Description
The Apple and Herb Turkey Brine recipe creates a flavorful saline soak composed of salt, brown sugar, herbs, spices, and dried fruit. The brine is heated with apple cider to dissolve the salt and then chilled. A large turkey is completely submerged in this apple cider-infused brine for 8 to 12 hours, allowing the bird to absorb the herbal and sweet notes while maintaining juiciness during roasting. After brining, the turkey is rinsed and dried before cooking, with salt adjusted accordingly since the bird has been salted by the brine.
The combination of bay leaves, rosemary, thyme, juniper berries, and star anise lends complexity and subtle sweet-spice character, complemented by dried apples that add a light fruitiness. The cider base supports the brine’s balancing flavors and gently tenderizes. The relatively long soak time ensures the turkey is well seasoned and juicy. The recipe includes suggestions for using non-reactive containers or brining bags, plus tips on submerging and handling smaller turkey portions.
This method is particularly useful when preparing a whole turkey for roasting, especially around holidays or large gatherings, to achieve an evenly seasoned and moist result. The recipe advises omitting additional salt during cooking to prevent over-salting.
Notes emphasize using turkeys without injected broth or flavorings to control salt levels precisely. Plastic bags with sturdy seals are favored to avoid spills. The recipe can be scaled down for smaller turkey breasts with shorter soak times, and experienced cooks may complement the brine by adding butter-soaked cheesecloth in roasting as a finishing technique.
Ingredients
To make the brine mix
- 1-1/2 cups kosher salt (I use Diamond Crystal)
- 2 tablespoons light brown sugar
- 6 bay leaves broken into pieces, dried
- 1 tablespoon rosemary dried
- 2 tablespoons thyme dried
- 2 tablespoons black peppercorns I use tri-color, whole
- 1 tablespoon juniper berries
- 1 teaspoon garlic not powder, minced, dried
- 2 teaspoons onion not powder, minced dried
- 6 star anise pods
- 1 teaspoon whole cloves or whole allspice
- 1/2 cup dried apples chopped; or dried pears
To brine a 20 pound turkey
- 4 quarts apple cider divided, sweet
- 4 quarts water cold
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
- Use a whole, non-injected turkey to ensure proper brining without excess salt.
- Fully submerge the turkey in the brine using a deep non-reactive vessel or sealable brining bag for even soaking.
- If using a brining bag, place it on a pan in the fridge to catch leaks and turn the turkey halfway through soaking.
- Reduce brine quantity and soak time when brining smaller cuts like turkey breast (about 5 hours).
- After brining, rinse thoroughly and dry turkey before roasting; omit added salt in your cooking method.
- Butter-soaked cheesecloth roasting method can be used post-brine for added flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 10g | 3% |
| Sodium | 5684mg | 237% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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