Apple Cider Turkey Brine
This easy apple cider turkey brine is a wonderful, seasonal wet brine! Made with simple ingredients to make your turkey or turkey breast extra juicy.
If you’re making your Thanksgiving turkey in the oven this year, I definitely recommend doing a wet bring like this apple cider turkey brine recipe! Using a wet brine definitely increases your prep time for your turkey. But, it will make sure that your turkey meat doesn’t dry out, while adding light flavor to your turkey.
The primary goal of a wet brine is to soak the turkey in the salty brine liquid. This will help to plump up the bird so that it better retains moisture while cooking. Adding apple cider to the brine adds just the slightest hint of sweetness.
In this wet brine recipe, I included several aromatics including bay leaves, fresh rosemary and fresh sage. But you could absolutely omit any of these fresh herbs if you don’t have them or substitute for another herb like fresh thyme!
I typically use a large stock pot to brine my turkey in the refrigerator. However, I have seen people use plastic storage containers or even a roasting pan! It doesn’t have to be perfect, it just needs to fit.
Apple Cider Brine Substitutions and Additions
Substitute fresh thyme for any of the herbs called for in the recipe card below. It goes so well with turkey!
You can use apple juice instead of apple cider, but preferably it would be unsweetened apple juice.
For brine additions, consider adding a handful of whole allspice, star anise, cinnamon sticks, whole black peppercorns or whole garlic cloves.
Brine Use Suggestions
This apple cider brine is a great starting point for your favorite turkey recipe. If you don’t have one, I recommend my Smoked Turkey (or a Smoked Turkey Breast), Deep Fried Turkey, or my Air Fryer Turkey Breast! It’s also wonderful with any cuts of chicken.
I hope you enjoy this apple cider brine for turkey! If you end up using it, I’d love to know how it went for you in the comments below.
Apple Cider Turkey Brine
Ingredients
- 4 cups apple cider
- 1 cup salt , per gallon of water, see notes
- 4 bay leaves, dried
- 6 rosemary sprigs, fresh
- ¼ cup sage leaves, fresh
- 2 apples, sliced
- cold water, enough to fill your brine pot or bin to cover the turkey, see notes
Instructions
- Make the brine. In a large stainless steel pot or brining bin large enough to submerge your turkey, add the apple cider, salt, bay leaves, rosemary, sage, and apples.
- Dissolve the salt. To the mixture, pour in 2 cups of water and stir vigorously until the salt has dissolved completely.
- Add your turkey to the brine, then fill the bin with enough cold water to cover the turkey. If the turkey floats, turn it until bubbles come out of the body cavity and the cavity is filled with brine. Refrigerate for at least 8 hours, up to 24 hours. The turkey will plump up as it brines, so make sure there's enough head room to accommodate that.
- Refrigerate for at least 8 hours, up to 24 hours. The turkey will plump up as it absorbs the brine, so make sure your brine isn’t going to overflow when you fill it.
- Before cooking, remove the turkey from the brine. Rinse well, then pat the skin dry with paper towels before applying your spices.
Notes
- 8-12 pound turkey: 2 gallons of water and 1.5 cups table salt OR 3 cups kosher salt
- 13-17 pound turkey: 2.5 gallons water and 2 cups table salt or 4 cups kosher salt
- 18-22 pound turkey: 3 gallons water and 2.5 cups table salt OR 5 cups kosher salt
