Description

This Apple Cider Turkey Brine recipe infuses your turkey with incredible flavor and juiciness, perfect for Thanksgiving or any holiday feast. The blend of apple cider, aromatic spices, and herbs enhances the turkey’s natural taste and ensures a moist, tender bird every time. Ideal for those looking to elevate their holiday turkey with a simple yet effective brining technique.

Ingredients

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Brine Ingredients

1 cup kosher salt
1/2 cup brown sugar
2 tablespoons peppercorns
2 tablespoons dried rosemary
2 tablespoons thyme
2 tablespoons ground sage
1 tablespoon whole cloves
2–3 star anise pods
3–4 cinnamon sticks
3 cloves garlic, minced
2 medium oranges, sliced
2 quarts apple cider or apple juice
1 gallon water

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Instructions

Prepare the Brine: In a large stock pot or Dutch oven, combine kosher salt, brown sugar, peppercorns, rosemary, thyme, sage, cloves, star anise, cinnamon sticks, minced garlic, orange slices, apple cider, and water. Heat mixture over medium-high heat, stirring constantly until the salt and sugar are fully dissolved. Bring the mixture to a rolling boil, then immediately remove from heat and allow the brine to cool to room temperature. It is essential not to add hot brine directly to the turkey.
Brine the Turkey: Place the thawed, uncooked turkey into a large turkey brining bag, ensuring all giblets are removed from the cavity. Pour the cooled brine over the turkey, including all spices and ingredients from the pot, ensuring the bird is fully submerged.
Seal and Refrigerate: Seal the brining bag securely with clips if necessary. Refrigerate the turkey and brine for 18 to 24 hours to allow the flavors to penetrate deeply into the meat.
Remove and Rinse: Once the brining time is complete, discard the brining liquid and bag. Place several dish towels in your sink and set the turkey on top. Rinse the turkey thoroughly, both inside and out, under cold water. Pat the turkey dry with a clean towel before proceeding to roast or cook as desired.

Notes

Do not brine the turkey with hot brine; always ensure the brine is cooled to room temperature before adding the turkey.
Use a large enough brining bag or container so the turkey is fully submerged in the brine.
Ensure proper food safety by keeping the brining turkey refrigerated at all times.
This brine is best for turkeys between 12-16 pounds; adjust brine volume accordingly for larger birds.
After brining and rinsing, dry the turkey very well to achieve crispy skin during roasting.
Discard the brine after use; do not reuse.