Best Apple Cider Brined Turkey Recipe

Name: Best Apple Cider Brined Turkey
Prep time: 60 min
Cook time: 720 min
Total time: 780 min
Yield: Serves 1 or more
Ingredients: 1/2 cup kosher salt; 1/4 cup brown sugar; 2 tablespoons black peppercorns; 4 sprigs fresh sage; 4 cloves garlic, minced; 2 tablespoons fresh thyme; 1 gallon apple cider; 1 cup apple cider vinegar; 1 (10-14 lb) whole turkey; 2 shallots, quartered; 4 cups ice; 1/4 cup olive oil; 1/4 cup melted butter or margarine; salt, to taste; freshly ground black pepper, to taste; 1 large apple; cold water, as needed to fully submerge turkey

Prepare for the most succulent, flavorful roasted turkey you've ever tasted! This brining method rivals deep-fried turkey in moisture, while delivering a depth of flavor that's simply unmatched. The apple cider brine infuses the bird with a sweet and savory taste, perfectly complemented by our suggested sides: giblet gravy, sautéed herbed mushrooms, and aromatic apple wine stuffing. Get ready for rave reviews!

Prep Time 60 mins

Cook Time 720 mins

Calories 84.7 kcal

Protein 0g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Apple Cider Brined Turkey

1/2 cup kosher salt
1/4 cup brown sugar
2 tablespoons black peppercorns
4 sprigs fresh sage
4 cloves garlic, minced
2 tablespoons fresh thyme
1 gallon apple cider
1 cup apple cider vinegar
1 (10-14 lb) whole turkey
2 shallots, quartered
4 cups ice
1/4 cup olive oil
1/4 cup melted butter or margarine
salt, to taste
freshly ground black pepper, to taste
1 large apple
cold water, as needed to fully submerge turkey

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How to Make Best Apple Cider Brined Turkey

In a large saucepan, combine 1 gallon apple cider, 1 cup apple cider vinegar, 1/2 cup kosher salt, and 1/4 cup brown sugar.
Stir until salt and sugar are completely dissolved.
Bring to a gentle simmer over medium heat.
Add 2 tablespoons black peppercorns, 4 sprigs fresh sage, 4 cloves garlic (minced), 2 tablespoons fresh thyme, and 2 shallots (quartered).
Reduce heat to low and simmer for 5 minutes.
Remove from heat. Add 4 cups of ice to rapidly cool the brine. Set aside to cool completely.
Remove turkey from packaging. Remove neck and giblets, rinse thoroughly, and pat dry with paper towels.
Create a collar at the top of two large food-safe cooking bags (or one extra-large bag). Place turkey inside, standing it upright. Unfold the top of the bag(s).
Once the brine is completely cooled, pour it over the turkey. Add enough cold water to fully submerge the bird.
Squeeze out as much air as possible and seal the bag(s) tightly with twist ties.
Place the turkey in a roasting pan, breast side down, and refrigerate for 24 hours, turning every 6-8 hours.
Just before roasting, remove turkey from brine and discard the bags and brine.
Rinse the turkey under cold water and pat dry with paper towels.
Rub the turkey with 1/4 cup olive oil or melted butter/margarine. Season generously with salt and pepper.
Quarter 1 large apple and place inside the turkey cavity.
Roast the turkey according to the adjusted cooking times for brined turkey (typically less than for an unbrined turkey). Tent loosely with foil until the last hour of cooking.
Serve with giblet gravy, sautéed herbed mushrooms, and apple wine stuffing.