Description
This Apple Cider Turkey Brine combines sweet apple cider with aromatic herbs, citrus, and spices to infuse your turkey with moist, flavorful goodness. Perfect for enhancing the natural taste and juiciness of your turkey before roasting.
Ingredients
Scale
Brine Ingredients
- 2 cups apple cider (DO NOT use apple cider vinegar)
- 1 gallon water
- 1 cup kosher salt
- 1 cup packed brown sugar
- 5 cloves garlic, smashed
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 tablespoon dried rosemary
- 3 bay leaves
- 1 tablespoon ground sage
- 1 tablespoon dried thyme
- 1 tablespoon black peppercorns
Instructions
- Prepare the Brine: Add all the brine ingredients—the apple cider, water, kosher salt, brown sugar, smashed garlic cloves, orange and lemon slices, dried rosemary, bay leaves, ground sage, dried thyme, and black peppercorns—into a large pot. Stir well and bring the mixture to a boil. Let it boil for about 5 minutes to fully dissolve the salt and sugar and to infuse the flavors, then remove the pot from heat. Allow the brine to cool on the counter until it reaches room temperature before using.
- Brine the Turkey: Remove the gizzards and neck from the turkey cavity. Place the turkey breast side down into a large brining bag. Pour the cooled apple cider brine into the bag, making sure to include all the herbs, spices, garlic, and citrus slices. Seal and tie the bag securely to prevent leaks.
- Refrigerate: Transfer the sealed brining bag with the turkey into the refrigerator. Let it rest and soak up the flavors for 12 to 24 hours, but avoid exceeding 24 hours to maintain optimal texture and flavor. After brining, rinse the turkey thoroughly under cold water and pat dry with paper towels before roasting as desired.
Notes
- Do not use apple cider vinegar in place of apple cider as it will alter the flavor and salt balance.
- Ensure the brine is completely cooled before adding the turkey to prevent bacterial growth.
- Use a food-safe brining bag or a large container that fits in your refrigerator.
- Rinsing the turkey after brining removes excess surface salt to prevent an overly salty taste.
- This brine is designed to enhance moisture and flavor; do not extend brining beyond 24 hours to avoid mushy texture.
