Apple Cider Brined Turkey will have subtle sweet apple flavor, robust herbs and hints of garlic laced in each juicy bite!
Course Dinner
Cuisine American
Keyword apple cider brine, how to brine a turkey, thanksgiving turkey
Prep Time 30 minutesminutes
Brining Time 2 daysdays
Total Time 2 daysdays30 minutesminutes
Servings 16to 18 servings
Calories 570kcal
Author Lauren
Ingredients
16 to 20poundturkeyfresh or frozen
½gallonfresh apple cider
3quartswarm water
4quartscold water
¾cupkosher salt
10sprigsfresh rosemary
10largesage leaves
5sprigsfresh thyme
4bay leaves
2teaspoonswhole black peppercorns
1large onionroughly chop
2ribs celery
½head of garliccut 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.