Name: Apple Cider Turkey Brine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings
Ingredients: 1 gallon water, or as needed, divided; 2 cups apple cider; 1 cup kosher salt; 1 tablespoon fresh sage; 1 tablespoon fresh rosemary; 1 tablespoon fresh thyme; 1 tablespoon black peppercorns; 4 cups ice cubes

Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Yield:

12 servings

Servings:

Ingredients

1 gallon water, or as needed, divided
2 cups apple cider
1 cup kosher salt
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon black peppercorns
4 cups ice cubes

Directions

Step 1
Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

Cook’s Notes:

Canning salt or sea salt can be substituted for kosher salt, if desired. Table salt may make the turkey a little too salty.

Nutrition Facts (per serving)

Calories

Carbs

Protein

Nutrition Facts
Servings Per Recipe 12
Calories 24
% Daily Value *
Sodium7608mg	331%
Total Carbohydrate6g	2%
Dietary Fiber0g	1%
Total Sugars5g
Protein0g
Vitamin C0mg	2%
Calcium16mg	1%
Iron0mg	1%
Potassium12mg	0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Brines Entertaining Herb Recipes Occasions Peppercorn Recipes Rosemary Recipes Spices Recipes Thanksgiving Ideas Turkey Whole30

- by: Soup Loving Nicole
- 8 years ago
Made as written except for the thyme. Fresh was sold out so I used dry. I let my turkey sit in the brine for a few days and it turned out super tender. This was a winner and one I will use again.
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- by: Mikie J
- 8 years ago
Great idea. I used more apple cider and less water. Packed the turkey with cut up apples. Was moist and tender with a hint of apple.
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- by: GRANT
- 7 years ago
ADDED 1 TBS WHOLE BLACK PEPPERCORNS. JUST BECAUSE!
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- by: Just_Jam
- 6 years ago
this came out so delicious! i scaled this back to 2 servings and used it on a whole chicken.. i upped the kosher salt to 3 tbsp.. i used dried herbs.. kept the amounts the same for the sage and rosemary.. but decreased the thyme to 1/8 tsp.. subbed coarse ground black pepper for the peppercorns.. and brined for a full 24 hours.. strained and had bf grill the bird.. bf hit it a couple of times with some pam to make the skin extra crispy.. it was awesome.. ty for the recipe
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- by: Crystal
- 6 years ago
The best ever
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- by: Inkedup Cook
- 6 years ago
I added a about 10 garlic cloves and a large onion and a lil more pepper corns. I also used Himalayan pink salt. This is my go to brine every year and it?s always a hit. People always ask me if it?s chicken or turkey. Because it?s so moist.
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- by: Sheryl H. Knuth
- 6 years ago
Turkey was moist, not too salty (rinsed) but browned great!
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- by: Esteban Grande
- 6 years ago
The apple cider brine was a huge hit for us this year. Everyone said this was my best Turkey dinner yet. I will definitely be using this again.
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- by: Joann
- 5 years ago
Loved the flavor and how moist it turned out. Nothing left of that bird!
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- by: Cook4fun
- 4 years ago
Turkey was beautiful and my family enjoyed all the Turkey, very moist and flavorful.
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- by: Attybythesea
- 4 years ago
I’ve been brining turkeys for about 10 years now and this is the best brine I’ve tried. I added about 1/2 cup of brown sugar, a bit more salt and seasonings, and a couple of extra cups of cider for a 21 pound turkey. The bird went into the brine on Tuesday evening and came out about noon on Thursday. After rinsing, patting dry, and stuffing, it cooked in a bag for about 2.5 hours, then with the bag peeled back for another hour to brown up. While all the brines I’ve used improve the tenderness and moisture of the turkey, this one accomplished this to the max and added wonderful flavor as well. The gravy didn’t have any weird flavors from the brine. The drippings were a bit salty to begin with, but once flour and stock were added, the gravy was perfect. This is now my go to brine!
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- by: Angie Mmmmm
- 3 years ago
Addendum to previous submission. I was unsure of which container would be food safe to use, so I put the turkey in a turkey size baking bag with cavity side up then placed in a large stock pot that would accommodate it and the brine past the bulk of the turkey. I poured brine into the bag around the turkey and sealed it as best I could releasing most of air and zip tying.
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