Apple Cider Brined Turkey will have subtle sweet apple flavor, robust herbs and hints of garlic laced in each juicy bite!
Remove turkey from the brine. Rinse thoroughly and pat completely dry. For crispy skin, let sit over night unwrapped in the refrigerator.
¹The neck and giblets can be added to the bottom of the roasting pan during the cooking process if desired. I usually discard them, but they can be used to add flavor and richness to the pan drippings.
²Don’t worry if your turkey isn’t fully thawed in the cavity, it will continue to thaw in the brine. At least one day of thawing before brining should be sufficient to remove the insides.
³Pour slowly as the brine fills the bag in case the liquid attempts to spill out. Easiest is to have a second pair of hands to hold the bag open. If that’s not an option, you can add the brine in batches, repositioning the bag as needed.