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Apple Cider Turkey Brine
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Apple Cider Turkey Brine

This apple cider turkey brine creates a moist, flavorful, and tender roasted turkey with a rich, browned, crispy skin. Perfect for your Thanksgiving or Christmas table!

Prep Time
20 mins
Cook Time
2 hrs 30 mins
Additional Time
20 hrs
Total Time
22 hrs 50 mins
Servings: 10 - 12 people
Calories: 573 kcal
Course: Dinner
Cuisine: American

Ingredients

FOR THE BRINE:
  • 4 cups apple cider
  • 1 ¾ gallons water 28 cups
  • 2 cups kosher salt do not use table salt, coarse
  • orange juice from 1 orange
  • 1 tablespoon black pepper
  • 3 bay leaves dried
  • 6 rosemary sprigs, fresh
  • 8 thyme sprigs, fresh
  • 8 cloves garlic smashed and peeled
  • 1 onion small, thinly sliced
FOR ROASTING:
  • 1 (12-16 lb.) turkey whole, fresh or frozen and thawed, giblets and neck removed
  • 2 tablespoons butter melted
  • 1 cup water

Instructions

    Cup of Yum
  1. In a large pot, combine apple cider, water, orange juice, kosher salt, pepper, bay leaves, rosemary, thyme, garlic and onion. Bring to a simmer over high heat. You do not need to rapidly boil the liquid; just whisk to make sure that the salt is dissolved. Remove from heat and allow the brine to cool completely (this can take quite a few hours).
  2. Add turkey to cool brine, cover and refrigerate for 12-14 hours (or up to 24 hours).
  3. Before removing turkey from brine, adjust oven rack to lowest position. Heat oven to 350 degrees F.
  4. Place a rack in a large roasting pan. You can line the roasting pan with foil first, for easy cleanup. Place 1 cup of water in the bottom of the pan. Set aside.
  5. Remove turkey from brine and rinse under cool water. Pat inside and outside of the turkey dry with paper towels. Tie legs with kitchen twine, and tuck wing tips behind back. Brush outside of the turkey with melted butter. Set turkey breast-side up on the rack in the roasting pan.
  6. Roast turkey, uncovered, until thickest part of the breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer. Keep a close eye on the turkey after the first 30-60 minutes of roasting – the skin will get dark quickly. Once the skin is nicely browned to your liking, tent the turkey with foil (shiny side up) to prevent burning while it finishes cooking.
  7. The total cooking time will vary depending on the size of your turkey, on how cold your turkey is when it goes in the oven, and on your individual oven. The following cooking times are only estimates. If your turkey is not close to room temperature when it goes in the oven, it will take longer to cook. If it is at room temp, it may take less time to cook. So check the temperature early. A brined 12 -14 lb. turkey needs about 2 ½ - 3 hours in a 350 degree F oven, while a 15-16 lb. turkey will likely require closer to 3 - 3 ½ hours. Again, I've had a brined 15-lb. turkey cook in as little as about 2 ½ hours, so it's always best to check the temperature of the meat early.
  8. Transfer turkey to a cutting board and allow to rest for 30-40 minutes. Carve and serve.

Notes

  • Before brining, confirm that your turkey hasn't already been brined or injected with a saline solution. Turkeys labeled “kosher,” “enhanced,” or “self-basting,” are usually already brined, in which case you would not want to use an additional apple cider brine on the same meat.
  • If starting with a frozen turkey, allow plenty of time for the turkey to thaw. It's fine if the turkey is partially frozen when it goes in the brine since it will continue to thaw overnight. In general, 4-12 pound turkeys need about 1-3 days to thaw in the fridge, while 12-16 pound turkeys need at least 3-4 days to thaw.
  • Allow the brine plenty of time to cool before adding the turkey. Never place a raw turkey in hot or warm brine.
  • The sugar in the apple cider, along with the butter on the skin, will cause the skin to crisp up and turn a rich, flavorful brown color pretty quickly. Keep a close eye on the bird. As soon as it starts to get dark, tent the turkey with foil to prevent excessive burning.

Nutrition Information

Serving 1/10 of a 12-lb. turkey Calories 573kcal (29%) Carbohydrates 1g (0%) Protein 84g (168%) Fat 25g (38%) Saturated Fat 7g (35%) Cholesterol 284mg (95%) Sodium 473mg (20%) Potassium 879mg (19%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 324IU (6%) Vitamin C 1mg (1%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 - 12 people

Amount Per Serving

Calories 573

% Daily Value*

Serving 1/10 of a 12-lb. turkey
Calories 573kcal 29%
Carbohydrates 1g 0%
Protein 84g 168%
Fat 25g 38%
Saturated Fat 7g 35%
Cholesterol 284mg 95%
Sodium 473mg 20%
Potassium 879mg 19%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 324IU 6%
Vitamin C 1mg 1%
Calcium 60mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.