Apple Cider and Herb Brined Turkey

Ali Segersten (author) Nov 20, 2014
Apple Cider and Herb Brined Turkey
Average Recipe
Prep Time
30 minutes
Wait Time
24 hours
Cook Time
3 hours

Brining is a wonderful way to create deeply flavored meat. It's a fun project if you have the time and space. I can only do this in the late fall or winter when my garage is cold enough to keep the turkey safe while brining. If you live in a warmer climate this may not work for you unless you have an extra refrigerator with plenty of space. Pictured here is a 15-pound turkey. The larger the turkey, the longer it will need to soak in the brine. I add all of the ingredients to a very large stainless steel pot, except for the water, then add the turkey and add water to cover. It will be about a gallon, give or take some, depending on the size of your turkey. If you add more than a gallon of water (say for a larger turkey), you will want to add ¼ to ½ cup more salt, otherwise the brine may not be strong enough.

Read more about this recipe on the blog.

Apple Cider & Herb Brined Turkey for Thanksgiving

Preparation Note

You will want to have your turkey thawed and ready for brining 24 to 72 hours before you plan on cooking it.

1 whole turkey (12 to 24 pounds)
1 gallons apple cider
1 cups coarse sea salt
2 onions chopped
2 oranges sliced
1 heads garlic cut in half crosswise
1 bunches fresh rosemary
1 bunches fresh thyme
1 bunches fresh sage
4 bay leaves
1½ tablespoons whole black peppercorns
½ gallons water (just enough to cover or up to a gallon)