This Apple Cider Turkey Brine is the perfect way to infuse your Thanksgiving bird with delicious flavors. This easy brine with a savory blend of apple cider, herbs, citrus, and spices will ensure your turkey stays moist and juicy no matter how you cook it.
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I'll admit that I used to find turkey dry and bland. This apple cider brine changed my mind! I've been making the turkey for Thanksgiving dinner for over 15 years now, and this recipe is my tried-and-true way to get a flavorful, juicy turkey every time.
With tart apple cider, fragrant herbs, and warm spices, this brine makes your turkey tender and delicious.
It's also a lifesaver for busy hosts who want a show-stopping centerpiece without tons of fuss. Trust me, you won't return to the old routine once you see how simple this preparation is.
This recipe makes it easy to serve up a turkey you'll feel proud to put on the table and watch your family enjoy.
Ingredients and Substitutions
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Apple Cider: The sweet, tart apple flavor infuses the turkey with a delicious taste. Look for high-quality, unfiltered apple cider for maximum flavor. You can substitute with apple juice, but do not use apple cider vinegar.
- Kosher Salt: Salt is essential for tenderizing and seasoning. Avoid table salt as it's finer and can lead to over-salting.
- Herbs: Bay leaves, fresh rosemary, and sage add herbal and earthy flavors that complement the turkey. For extra flavor, you can also add fresh thyme sprigs.
- Spices: Garlic and black peppercorns add savory depth and a subtle spice.
- Orange Peel: The bright citrus notes from the orange peel balance out the other flavors.
- Cold Water: You'll need enough water to fully submerge your turkey, usually around 16 cups (1 gallon) or more.
PRO TIP: Have your butcher remove your turkey's backbone so you can cook it spatchcocked. You can also follow these instructions to spatchcock it yourself.
This cooks faster and more even, so you don't have dry white meat! The backbone is usually wrapped separately if you want to take it home, so you can use it to make turkey broth.
How to Prepare Apple Cider Turkey Brine
Step 1: Boil the Brine
- Place all the brine ingredients in a medium pot and gently boil, stirring occasionally, until the salt fully dissolves.
Step 2: Cool the Brine
- Remove the brine from the heat. Let it cool for a little bit at room temperature, then transfer it to the refrigerator to cool completely.
- Pouring hot brine over the turkey could alter its texture and temperature, so be sure the brine is completely cooled.
Step 3: Brining the Turkey
- Remove the giblets and anything else that is inside of the turkey.
- Place a brining bag inside a second bag, and put them together in a roasting pan or large stock pot. Place the turkey breast side down in the bag.
- Pour the cooled brine over the turkey and add enough cold water to fully submerge it.
- Twist the bags shut and tie them with twine, ensuring they are completely secure.
Step 4: Refrigerate
- Refrigerate the brining turkey for 16-24 hours.
- If you brine for more than a day, the texture of the turkey may become compromised.
- If you're short on fridge space, you can also brine the turkey in a large cooler filled with ice, but check it regularly to ensure that it stays below 41°F (5°C).
Step 5: Preparing the Turkey
- Once the turkey has finished brining, it's important to rinse it thoroughly under cool running water to remove any excess salt.
- Pat the turkey completely dry with paper towels, not leaving any moisture behind. This will help ensure the skin crisps up beautifully during roasting.
Turkey Timeline
- If your turkey is frozen, allow 4-6 days to thaw in the refrigerator.
- Fresh turkeys are stored in an almost frozen state, so pick it up at least a day before you plan to brine.
- Preparing the brine one day before adding the turkey will allow plenty of time to cool in the fridge.
- When preparing a turkey for Thanksgiving, I like to brine it on Tuesday, rinse it, and spatchcock or tie it on Wednesday. Then, on Thursday, I only have to slide it into the oven.
- Decide the time you want to eat and plan backward. A whole turkey will roast at 350° (180°C) for 13 minutes per pound, and a spatchcocked turkey will take about 6 minutes per pound.
- Let the turkey rest for 30 minutes before carving.
Pro Tip: To check doneness, insert a meat thermometer into the thickest part of the breast and the innermost parts of the thigh and wing without touching the bone. These should each reach a minimum of 165°F, which is the safe internal temperature for poultry.
Storage Guidelines
After cooking, let any leftover turkey cool to room temperature (no more than two hours out). Transfer leftovers to an airtight container or wrap tightly with foil or plastic wrap, then refrigerate. Properly stored, cooked turkey will stay fresh in the refrigerator for 3–4 days.
For longer storage, freeze leftover turkey in airtight containers or freezer bags, removing as much air as possible. Label with the date, and use within 2–3 months for the best flavor. Thaw frozen turkey in the refrigerator overnight when ready to enjoy it again.
Ways to Use Turkey Leftovers
In our family, we go all out with three turkeys for Thanksgiving so we have plenty of leftovers to enjoy in different ways.
Reheating turkey is always an option for a simple, classic meal, but leftovers can be much more!
They’re perfect for hearty sandwiches with cranberry sauce or stuffing if you have any left. Or, turn them into delicious new meals like creamy turkey pot pie or cozy turkey orzo soup.
More Thanksgiving Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Apple Cider Turkey Brine
Recipe by:Ingredients
- 3 cups (710 ml) apple cider
- 4 (4) garlic cloves
- 4 (4) rosemary springs
- 2 (2) sprigs sage
- 1 cups (292 grams) kosher salt
- 2 tablespoons (20 grams) peppercorns
- 3 (3) bay leaves
- Peel of 2 oranges
- 16 cups (4 liters) cold water 1 gallon, or more if needed
Instructions
- In a large saucepan, combine the apple cider with all ingredients except the water. Bring the mixture to a boil over medium-high heat, stirring often until the salt dissolves.3 cups apple cider, 4 garlic cloves, 4 rosemary springs, 2 sprigs sage, 1 cups kosher salt, 2 tablespoons peppercorns, 3 bay leaves, Peel of 2 oranges
- Transfer to the refrigerator to cool completely.
- Place the turkey in a large brining bag, then put the bag inside a pot or roasting pan for stability. Pour the brine into the bag, followed by the cold water. Squeeze out excess air so the brine fully covers the turkey (add additional water if needed), then seal the bag securely with twine.16 cups cold water
- Refrigerate for 16-24 hours. When ready to cook, remove the turkey from the brine, rinse thoroughly with cold water inside and out, and pat dry.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Katelyn Tipton says
Delicious!! Can’t wait to try it again this year
Erin Gierhart says
I love seeing this! Thanks for taking the time to review!