This simple apple cider turkey brine will upgrade your Thanksgiving turkey with extra flavor and juiciness. It’s the secret to a moist, delicious smoked or baked turkey!
Submerging your turkey in a brine is a great way to ensure that it stays moist and full of flavor, especially when smoking it. This apple cider turkey brine is perfect for adding a hint of apple flavor to baked, grilled, or smoked poultry. If you’re looking to take your holiday meal to the next level, start with this recipe.
Please note that this brine is suitable for a 12-14-pound turkey. Double the recipe for larger sizes. Cut the recipe in half for whole turkey breasts.
Why you should be using a turkey brine
Using a brine is a great way to ensure that your turkey stays moist and flavorful during cooking. The salt in the brine helps to break down the proteins in the meat, making it more plump and juicy. It is especially important for turkey breast, which tends to become dry and tough during low and slow cooking.
Tip: Purchase an unbrined turkey or one that is not self-basting. These turkeys are packed in a sodium solution, and a brine will increase the salt content significantly. Instead, look for fresh or organic turkey sold at your local supermarket, butcher shop, or through an online meat purveyor.
Brine ingredients
- Apple cider, unfiltered (sub with apple juice, but do not use apple cider vinegar!)
- Morton kosher salt (*see notes below in recipe card)
- Dark brown sugar
- Yellow onion
- Whole black pepper (peppercorns)
- Whole cloves
- Fresh rosemary sprigs (or fresh herbs like: fresh thyme, sage, or parsley)
- Bay leaves
- 1 orange quartered (optional) – sub with 2 halved lemons
Steps to make it
- Simmer ingredients (except ice) in a large stock pot over medium heat until the salt and brown sugar have dissolved.
- Remove pot from the heat and let the mixture cool for 1 hour. It should not be warm at all. If needed, place prepared ice packs into the solution to cool it down further (do not add ice pieces directly into the brine yet).
- To brine: Place the turkey inside a large plastic brining bag breast side up. Pour the apple cider liquid over the turkey and top with ice cubes.
- Refrigerate: Seal the bag tightly and place it into the refrigerator for 24 hours.
- Remove turkey from the brine and gently rinse it under cold water. Pat dry with paper towels.
- Apply a sodium-free seasoning blend to the turkey, getting under the breast skin and cavity.
- Cook as directed.
Make a homemade rub for your brined turkey. Remember to omit the salt!
Try one of our delicious cooking methods!
Apple Cider Turkey Brine
Ingredients
- 10 cups apple cider
- 1/2 cup Morton kosher salt (*see note below)
- 1/3 cup dark brown sugar packed
- 1 onion halved
- 1 tablespoon lightly crushed whole peppercorns
- 8 whole cloves (sub with 1 cinnamon stick)
- 1 sprig of fresh rosemary (sub with sage, thyme, or parsley)
- 2 bay leaves
- 4 cups ice
- 1 orange quartered (optional) – sub with 2 halved lemons
Instructions
- Simmer all ingredients (except ice) in a large stock pot over medium heat until the salt and brown sugar have dissolved.
- Remove the pot from the heat and let the mixture cool for 1 hour. It should not be warm at all. If needed, place prepared ice packs into the solution to cool it down further (do not add ice pieces directly into the brine yet).
- Once cold, place the turkey inside a large plastic brining bag. Pour the apple cider brine over the turkey and top with ice cubes. Seal the bag tightly and place it into the refrigerator for 24 hours.
- Remove the bird from the brine and gently rinse it under cold water. Blot away moisture with paper towels. Discard brine.
- Apply a salt-free seasoning blend to the turkey, getting under the breast skin and cavity. Cook as directed.
