Apple Cider Turkey Brine

This Apple Cider Turkey Brine recipe will set you up to have the juiciest and most flavorful show-stopping Thanksgiving turkey that’s sure to impress your guests.

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The Best Apple Cider Turkey Brine Recipe

When it comes to Thanksgiving dinner, there’s no centerpiece more important than the turkey. But let’s be honest — no one wants a dry, flavorless bird. That’s where brining comes in. With this easy Apple Cider Turkey Brine, you’ll infuse your turkey with moisture, sweetness, and savory herbal notes, ensuring that every bite is juicy and flavorful. Whether you’re hosting a large or small gathering, this brine will take your Thanksgiving turkey to the next level!

Why You Should Brine Your Thanksgiving Turkey

Brining isn’t just an extra step; it’s a crucial one if you want to avoid a dry flavorless turkey. The process of brining involves soaking the turkey in a saltwater solution that also contains sugar and spices. The salt draws moisture into the bird while breaking down muscle proteins, making the meat more tender. Meanwhile, the sugar and other ingredients in the brine, such as apple cider, garlic, and herbs, add flavor that penetrates deep into the turkey.

So taking the time to brine your Thanksgiving turkey results in a juicier, more flavorful bird that will have your guests raving for weeks (and years) to come. This brine combines the sweetness of the apple cider’s and the dried herbs to create a perfect balance, while the kosher salt in the brine ensures that your turkey doesn’t dry out in the oven.

If the idea of a wet brine sounds super intimidating (don’t worry I was intimidated in my younger years, turns out it is very easy) you can always give my How To Dry Brine A Turkey Recipe a try!

Equipment Needed

In order to brine your bird you will need some special equipment to make it a success. So before you start you will want these items:

• Large pot: You’ll need this to prepare the brine and boil all the ingredients together. You will need a minimum of a 6 quart pot but a large size like 8-12 quarts would work better. A large stock pot or a large enameled stockpot work great for this. 
• Brining bag or large container: A brining bag works best to hold both the turkey and the brine. If you don’t have one, a large container will also do the trick. You can buy a food grade 5 gallon plastic bucket that some people like to use. I personally go for the good brining bags, see below the ones I use. The most important thing is that you use a nonreactive container so nothing metal.
• Refrigerator space: Ensure you have enough space in your fridge to store the turkey for 12-24 hours while it soaks up all those delicious flavors. Nothing is worse then doing all the work and then realizing you don’t have space for it to rest in your fridge.

Shop Equipment

Brining Bags for Turkey, 3 Pack

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Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid

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Diamond Crystal Kosher Salt

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Ingredients

Here’s what you’ll need for this Apple Cider Turkey Brine:

• Apple Cider – Do not use apple cider vinegar! Using apple cider adds natural sweetness note to the turkey. In a pinch you can use apple juice as a substitute. 
• 1 gallon water – The base of the brine that helps infuse the flavors into the turkey.
• Kosher Salt: Essential for breaking down the proteins and enhancing the turkey’s moisture. You should only use kosher salt for brining because of the way the salt flakes are formed, using table salt or sea salt will throw off the recipe. I highly recommend using Diamond Crystal Kosher Salt, it is the one in the red box and pretty much the only salt I use when cooking.
• Brown sugar – Balances the salt and herbs with a touch of caramelized sweetness.
• Garlic Cloves – Obviously for flavor. These just need to be smashed so they can release the flavor no need to mince it.
• Orange – Thinly sliced for a touch of bright flavor.
• Lemon – Thinly sliced like the orange adds a tangy freshness that complements the herbs.
• Dried Spices: Dried Rosemary, Bay Leaves, Ground Sage, Dried Thyme, and Black Peppercorns – These are formulated for a classic Thanksgiving flavor for your turkey.

Instructions

Brining your bird really comes down to three simple steps.

Prepare the Brine

In a large pot, combine the apple cider, water, kosher salt, brown sugar, garlic, citrus slices, herbs, and peppercorns. Stir everything together, then bring the mixture to a boil. Let it boil for about 5 minutes, ensuring that the salt and sugar dissolve completely. This step helps to fully infuse the brine with all the herbs and flavors.

After boiling, remove the pot from the heat and allow the brine to cool to room temperature. Be sure to give it enough time to cool down, as you don’t want to submerge your turkey in a hot brine, which could start to cook the outer layer of the bird prematurely.

Brine the Turkey

Once the brine has cooled to room temperature, prepare your turkey. Make sure the turkey is fully thawed if it was frozen, and remove the giblets and neck from the cavity. (Also optional to remove the plastic tress and thermometer if it comes with it if you plan on using twine and your own temperature probe.)

Place the turkey breast-side down into a large brining bag or container. Carefully pour the apple cider brine over the turkey, making sure the bird is submerged. Include all the smashed garlic, citrus slices, and herbs in the bag or container for maximum flavor infusion. If there is some space where the back is not covered but the breasts, legs, and thighs are covered that is okay!

Seal the brining bag tightly, removing as much air as possible to keep the brine in close contact with the turkey. I like to use twine to twist and then tie close the bag as close as you can to the turkey so as little air is around the turkey as possible.

Note if you are planning on Spatchcocking your Turkey (which I highly recommend) it is easier to do before brining, although not necessary you can do it after as well.

Refrigerate

The easiest part, place the brining bag with the turkey into the refrigerator and let it sit for 12 to 24 hours. During this time, the turkey will absorb all the flavors and moisture from the brine. Don’t leave it in the brine for more than 24 hours, as this can result in overly salty meat. A smaller bird, any where from 10 to 14 pounds will only need about 12 hours, while big birds will want close to 24 hours, medium sized birds can rest in the middle amount somewhere between 16 to 18 hours.

Before you’re ready to roast the turkey, remove it from the brine, discard the brine, and rinse the turkey under cold water. This step is important to remove excess salt from the surface. I like to use my extra large stainless steel mixing bowl for this step, where the turkey sits inside the bowl inside the sink. After rinsing, pat the turkey dry with paper towels, ensuring it’s dry before roasting to achieve golden-brown crispy skin.

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