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    Home » Hunger

    Apple Cider Brined Turkey

    By Lauren on October 27, 2022 18 Comments

    Jump to Recipe Print Recipe
    Brined and perfectly roasted turkey with brown crispy skin and sitting on a white platter on top of salad leaves, apples and cranberries.

    It's the centerpiece of the table, and not always the easiest to cook! Brining your Thanksgiving Day turkey is a great way to add flavor and moisture to this typically lean protein. Sweet cider, robust fresh herbs, and warm garlic soak into your turkey in this Apple Cider Brined Turkey.

    Seriously flavorful and seriously easy...

    Brined and perfectly roasted turkey with brown crispy skin and sitting on a white platter on top of salad leaves, apples and cranberries.

    Jump to:

    • Why I Make This Brined Turkey Every Thanksgiving
    • What is Brining?
    • Brining Bags
    • Why You Should Cider Brine Your Turkey
    • Ingredients
    • How to Apple Cider Brine a Turkey
    • FAQs
    • What to Serve with Apple Cider Turkey

    Why I Make This Brined Turkey Every Thanksgiving

    It's easy as long as you're paying attention when that bag gets really full of brining liquid. That's about as hard as it gets. Not that I'm speaking from experience or anything. (My kitchen floor is totally side eye-ing me, I can feel it from inside the living room.)

    Putting aside inanimate objects throwing shade and whatnot, let's hatch out this brining business. Shall we?

    Brining your turkey this Thanksgiving is a simple and easy way to make sure your bird is the best, juiciest bird your family has ever tasted! Yep - I'm that confident!

    Close up of crispy baked turkey. It has been brined in apple cider and placed on a white serving platter. It has been decorated with salad leaves underneath and slices of apple scattered around, There is also a full apple sitting where the legs cross.

    What is Brining?

    Brining is like a sibling to marinade. Liquid + Salt (Optional: Herbs + Spices) = Brining. What you will need for a brine depends on what flavors you're going for.

    Brining is a cooking technique typically used when the protein is really lean. This is perfect for a whole turkey or chicken because its a large roast and requires cooking for a long time but the cut doesn't have a lot of fat to naturally add moisture as it cooks.

    Enter the brining method.

    The high salt content in the brine will work to break down muscle fibers in the meat. The meat will also absorb the flavors in the brine. And lastly, as the muscle fibers break down, the water solution of the brine will work itself into the protein adding liquid to help keep the meat moist while it cooks!

    View from above of apple cider brined turkey. The skin is brown and crispy. It is sitting on a white platter garnished with slices of apple, cranberries and salad leaves.

    Brining Bags

    Of course, you'll need a brining bag or bucket for your ingredients. Because I don't have my dream kitchen quite yet, and buckets are hard to fit in a full fridge, I opt for the bag tucked into a roasting pan.

    Here's a link for the kind of brining bags I love the most (affiliate link.) They're easy to close and hold a lot of liquid.

    TIP: Set the bringing bag into a roasting pan. Place the turkey breast side down, then add the liquid. Move the ingredients around so all the aromatics are in the liquid.

    Full raw turkey sitting in a clear brining bag in a baking pan. The bag is open but there is nothing other than the turkey inside it.
Above the turkey there is a pot with liquid, herbs and onions and garlic inside it.

    Why You Should Cider Brine Your Turkey

    If you've never cooked a turkey before or maybe you have a tendency to overcook them, brining and adding apple cider to your brine is going to be your new best friend.

    It's an easy way to effortlessly impart subtle flavors into the meat of your turkey and prep it for extra moisture goodness. Plus, its so simple!

    The apple cider produces drool-worthy crisp apple sweetness exquisitely blended in there. The nuances of the fresh herbs and garlic are laced throughout each slice.

    Apple Cider Brined Turkey in herbs will taunt your eyes with the juice running from each slice, while your nose picks up on the cider, herbs, and garlic wafting from each piece of succulent protein.

    The texture of easy-to-eat turkey combined with the taste of subtle natural sweetness, earthy fragrant herbs, spicy warm garlic is an easy winner.

    Mmm, roasted turkey. It tastes like laughter and wine with family and Friendsgiving. So come on over. Let's hang and laugh and drink wine and eat Apple Cider Brined Turkey.

    Ingredients

    Ingredients required to brine your turkey. There is a turkey sitting on a white marble chopping board next to some celery. There is also bowls on the wooden countertop. One bowl contains garlic, another black peppercorns and bay leafs. In another bowl there is herbs like rosemary thyme and sage and also a bowl of salt. There is a bottle of apple cider and a bowl containing onion and celery.

    There aren't many ingredients to this recipe, in fact, the turkey will probably take the most time to acquire, but I do believe you will appreciate it!

    • Protein: This brining recipe is great for a whole turkey, turkey breast, and chicken. Really any lean cuts of meat that need a little help getting moisture since the fat content is so low.
    • Salt: Kosher salt! That's what you want to use. Diamond Crystal or Morton's are perfect.
    • Herbs: You can try using dry herbs but the fresh herbs really make the turkey super aromatic and flavorsome.
    • Apple Cider: People have asked me in the past if apple juice could be used but I'd really recommend using cider - its fresh, unfiltered, with more apple flavor.
    • Aromatics: Onions and celery are great, you could even add carrots. The garlic can be whole cloves or just slice a whole head in have and call it a day!

    I hope you love my original recipe for apple cider brined turkey!

    How to Apple Cider Brine a Turkey

    In the bottom of a large silver stock pot there is rosemary, thyme, sage, bay leaves, peppercorns, and salt.

    In a large stock pot, add salt, herbs, bay leaves and peppercorns. Toast over medium-high heat for 1 to 2 minutes just until fragrant.

    Someone is pouring water into the silver stock pot with the herbs. A wooden spoon is being used to stir them.

    Carefully add 3 quarts of warm water. Water may steam and bubble when first added to the hot pan.

    The apple cider, celery and onions have been added to the water and herb mixture in the stock pot. The small bowl of garlic is sitting next to the large stock pot.

    Add the apple cider, onion, garlic and celery to the brine mixture. Let cool before adding to the brining bag.

    The turkey is inside the brining bag and the brining liquid is being carefully poured from the stockpot into the bag with the turkey.

    Place the turkey breast side down in the bag. Pour in the brining liquid and the remaining cold water. Close the bag and massage the liquid so the aromatic ingredients are evenly distributed.

    The brining bag is sealed with the liquid and herbs inside. it is sitting in a deep baking pan on a wooden table.

    Let sit for 24 to 48 hours, refrigerated, in the brine.

    The turkey has been removed from the brining bag and placed onto a black baking tray.

    Remove the turkey from the brining liquid. Pat dry with paper towels. Season with salt and pepper and cook using your favorite method. This No-Baste Turkey Recipe is my go-to every time!

    FAQs

    How long should I bake my Turkey?

    It completely depends on the size of the bird! I start with my oven at 450°F and then turn it down to 350°F. For specifics (and the best tips so you don't need to keep basting your bird) check out my post on how to cook your turkey.

    How should I store the leftovers?

    Who doesn't LOVE leftovers from Thanksgiving?! It makes all that cooking worthwhile knowing the fridge is stocked for a while. I like to rip as much Turkey off the bones as possible and store it in an airtight container inside the fridge so it doesn't go dry. It will stay fresh for about 3 to 4 days, so you have until Monday after Thanksgiving to incorporate Turkey into every meal you can think of!

    Can I freeze leftover Turkey?

    Yes! But make sure it is thoroughly defrosted before you heat it up again!

    What should I do with my leftover Turkey?

    There are SO many options! I personally am a huge fan of the good ol' Turkey and Trimmings sandwich, a little bit of everything in the fridge, sandwiched between 2 slices of fresh farmhouse bread. Bonus points if there's any gravy laying around for Ross Geller's 'moist maker'!

    What to Serve with Apple Cider Turkey

    Once you have your bird in the brine it's time to start prepping the sides. You can head over to the 'side dishes' portion of the blog for some ideas.

    My personal favorites are this creamy, rich Rainbow Chard and Shallot Gratin. Or if you want to be extra boujee this year, try my Parmesan Truffle Tater Tots.

    Close up of perfectly baked turkey. The skin is brown and crispy, it has been sliced into so you can see the moist white meat underneath.

    If you want to take your sauce game up a level this Thanksgiving, try this Homemade Cranberry Sauce, it has Grand Mariner and orange infused into it! It's zippy, tart and sweet all in one. Plus it has booze in it, so that's a win.

    For most, Thanksgiving means lots of family time. While we can all be thankful for that, sometimes a little liquid libation makes a long day of cooking and conversation just a touch more enjoyable. I'll also be serving this crisp Whiskey Smash cocktail with an apple cinnamon spin on repeat this Thanksgiving.

    However you roast the bird, prepare the sides, or what you serve after it, we can always be thankful to have family and/or friends at the table. And they'll be thankful to have this Apple Cider Brined Turkey on the table!

    If you loved this Apple Cider Brined Turkey, please consider leaving a star rating and comment below! Don't forget to tag @hungerthirstplay when you post on Instagram and Facebook so I can see all your hard work!

    Brined and perfectly roasted turkey with brown crispy skin and sitting on a white platter on top of salad leaves, apples and cranberries.

    Apple Cider Brined Turkey

    Apple Cider Brined Turkey will have subtle sweet apple flavor, robust herbs and hints of garlic laced in each juicy bite!
    5 from 7 votes
    Print Pin SaveSaved! Rate
    Course: Dinner
    Cuisine: American
    Keyword: apple cider brine, how to brine a turkey, thanksgiving turkey
    Prep Time: 30 minutes mins
    Brining Time: 2 days d
    Total Time: 2 days d 30 minutes mins
    Servings: 16 to 18 servings
    Calories: 570kcal
    Author: Lauren
    Prevent your screen from going dark

    Ingredients

    • 16 to 20 pound turkey (fresh or frozen)
    • ½ gallon fresh apple cider
    • 3 quarts warm water
    • 4 quarts cold water
    • ¾ cup kosher salt
    • 10 sprigs fresh rosemary
    • 10 large sage leaves
    • 5 sprigs fresh thyme
    • 4 bay leaves
    • 2 teaspoons whole black peppercorns
    • 1 large onion (roughly chop)
    • 2 ribs celery
    • ½ head of garlic cut through equator (or 10 smashed garlic cloves)

    Instructions

    • Remove the turkey from it's packaging and remove the giblets and neck from the cavity. See notes about what to do with the organ meat. Pat the skin dry and set aside.
      16 to 20 pound turkey
    • In a large stock pot, add salt, herbs, bay leaves and peppercorns.  Toast over medium-high heat for 1 to 2 minutes just until fragrant.
      ¾ cup kosher salt, 10 sprigs fresh rosemary, 10 large sage leaves, 5 sprigs fresh thyme, 4 bay leaves, 2 teaspoons whole black peppercorns
    • Carefully add the warm water.  Water may steam and bubble when first added to the hot pan.
      3 quarts warm water
    • Stir continuously until salt dissolves.  Remove from heat immediately to allow to cool.
    • Add apple cider, onion, celery, and garlic.  Let cool for 15 minutes.
      ½ gallon fresh apple cider, 1 large onion, 2 ribs celery, ½ head of garlic cut through equator (or 10 smashed garlic cloves)
    • Set brining bag in a large roasting pan with top open wide (or inside a brining bucket.)  Add the turkey breast side down and cover with the cooled brining liquid. Add the remaining cold water. Massage the liquid until all the ingredients are evenly distributed.
      4 quarts cold water
    • Let sit for 24 to 48 hours in the brine.

    To prepare for cooking:

    • Remove turkey from the brine.  Rinse thoroughly and pat completely dry.  For crispy skin, let sit over night unwrapped in the refrigerator.

    Notes

    • The neck and giblets can be added to the bottom of the roasting pan during the cooking process if desired.  They add flavor and richness to the pan drippings.  Because of this brining liquid, the pan drippings may end up a touch sweet thanks to the apple cider.
    • Don'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.
    • Pour the brining liquid into the bag slowly in case the liquid attempts to spill out.  Setting the bag inside a roasting pan is usually the best option.  Or to have a second pair of hands to hold the bag open.  

    Nutrition

    Calories: 570kcal | Carbohydrates: 15g | Protein: 79g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 5737mg | Potassium: 953mg | Fiber: 1g | Sugar: 12g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg
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    Comments

    1. Karen Skotnicki says

      November 29, 2024 at 10:52 pm

      5 stars
      I used this wonderful recipe for Thanksgiving 2024. AMAZING! I will do my turkey in this brine from now on. It was the easiest and BEST turkey, moist and flavor to spare!

      Reply
    2. Jim says

      November 30, 2023 at 9:33 pm

      5 stars
      We are doing Thanksgiving late this year due to illness. And we are going to apple cider brine the turkey and we are excited to see how well it will be. Let you know next Monday on how good it was.

      Reply
    3. Angel says

      November 17, 2023 at 7:10 pm

      this sounds amazing 😍 wondering if I can do this with a 5 lbs turkey breast how to change the ratio so it still gets that great flavor. any suggestions thanks

      Reply
      • Lauren says

        November 21, 2023 at 10:51 pm

        I would recommend dividing the recipe by 75%:
        4 to 5 pound turkey (fresh or frozen)
        1 pint fresh apple cider
        3 cups warm water
        1 quart cold water
        3 tablespoons kosher salt
        2-3 sprigs fresh rosemary
        2-3 large sage leaves
        1-2 sprigs fresh thyme
        1 bay leaf
        1/2 teaspoon whole black peppercorns
        1/4 large onion (roughly chopped)
        1 rib celery
        1/8 head of garlic cut through the equator (or 2-3 smashed garlic cloves)

        Reply
    4. Haylee R says

      November 24, 2020 at 10:59 pm

      Hands down best turkey I have ever consumed. This was the recipe I used for my very first turkey to cook on my own and it is seriously THE BEST. I left mine in the brine bag for almost 52hrs (it is just how it worked out) and then roasted it in the oven with the roasting pan’s lid on. I decided to quarter an apple and an onion and stuff them in the bird - to possibly add a little more flavor. My brother and my husband both scoffed at the idea of me making a turkey right before thanksgiving with more turkey, but we all think that this is the most moist and most flavorful one we have ever had and will ever have until I make this again

      Reply
      • Lauren says

        November 25, 2020 at 7:20 am

        Thank you so much Haylee! This one is my favorite too, that cider adds the perfect amount of sweet!

        Reply
    5. Kerry Smith says

      October 22, 2019 at 12:11 pm

      So, newbie questions......after brining, you pat dry and just put it in the oven as is?

      Reply
      • Lauren says

        October 22, 2019 at 1:12 pm

        You can definitely do that! I like to season the skin with salt and pepper. Or if you want to 'set it and forget it' I'll use an herb and butter soaked cheesecloth over the turkey. You can get that recipe here.

        Reply
    6. Terry Newman says

      November 21, 2018 at 9:46 am

      What is the best way to smoke the turkey?

      Reply
      • Lauren says

        November 21, 2018 at 8:09 pm

        Terry, that is a fabulous question. Personally, I haven't made a turkey by smoking it. Chicken yes, but turkey no. If I were to do it, I'd probably spatchcock it (remove the back bone so it lies flat) but you can definitely do it whole. Hey, grill hey has some good knowledge about it, hopefully that's a bit more helpful. https://heygrillhey.com/smoked-turkey/

        Reply
    7. The Southern Thing says

      November 19, 2017 at 9:00 pm

      This turkey looks delicious! I will have to try this brine.

      Reply
    8. Jovank says

      November 19, 2017 at 5:45 pm

      I'm not ready to take full control of turkey duties heh but I'm saving this for when I do!

      Reply
      • Lauren says

        November 19, 2017 at 10:32 pm

        It's daunting to think about, but it really just comes down to timing all your moving parts! The turkey is MUCH easier than everyone makes a fuss about. Especially when it's set to brine and be flavorful going into the oven!

        Reply
    9. Tiffany says

      November 17, 2017 at 10:03 pm

      Bookmarked this! I'm in charge of the turkey this year and a little afraid I won't get it right. Thank you for sharing.

      Reply
    10. Nikki Gwin says

      November 17, 2017 at 2:41 pm

      Sounds YUMMY! I love your sense of humor and your turkey looks fantastic.
      🙂 gwingal

      Reply
      • Lauren says

        November 17, 2017 at 2:57 pm

        Thank you! ❤️

        Reply
      • Lauren says

        November 20, 2017 at 7:11 pm

        Thank you so much!

        Reply
    11. Kelsie Sabers says

      November 17, 2017 at 2:12 pm

      OMG this is amazing! Looks so yummy and the recipe sounds great!!!

      Reply
    5 from 7 votes (5 ratings without comment)

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my two kiddos. Life is busy AND delicious!

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