Apple Cider Brined Turkey Recipe

Apple Cider Brined Turkey

Apple cider is full of sweet, cinnamon flavor...and it makes a great brine for juicy turkey!

Serves: 12Prep: 12 hours 30 minutesCook: 4 hoursTotal: 16 hours 30 minutesDifficulty: Easy

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Serves: 12

Ingredients

  • 1 gallon apple cider
  • 1 cup Light Brown Sugar
  • 2⁄3 cup salt
  • 2 teaspoons dry thyme leaves
  • 2 tablespoons dry sage leaves
  • 2 teaspoons black peppercorns
  • 1 teaspoon whole allspice
  • 4 dry bay leaves
  • 10 pounds turkey
  • 2 stalks celery, cut in half
  • 1 onion, peeled and quartered
  • 1 apple, quartered
  • 1⁄4 cup Unsalted Butter, melted

Directions

  • In a bowl, pot or clean bucket, place one turkey roasting bag inside the other. Open double bag and combine cider, sugar, salt, thyme, sage, peppercorns, allspice and bay leaves.
  • Stir to dissolve sugar and salt. Submerge turkey in brine. Close bags tightly to ensure turkey is submerged. Refrigerate at least 12 hours but no longer than 24.
  • Heat oven to 325°F. Remove turkey from brine. Discard brine. Rinse turkey and pat dry. Place in roasting pan, breast side up. Stuff cavity with celery, onion and apple. Tie legs together and tuck wings under, if desired. Roast uncovered 1 hour. Drizzle turkey with butter and roast 2-3 more hours, uncovered, basting every 20 minutes with pan juices until internal temperature of the breast reaches 160°F. If turkey becomes too brown before it’s done, cover loosely with foil.
  • Place turkey on platter and cover with foil 15 minutes before carving. Discard apples and vegetables in the cavity.

Serves: 12

Ingredients

  • 1 gallon apple cider
  • 1 cup Light Brown Sugar
  • 2⁄3 cup salt
  • 2 teaspoons dry thyme leaves
  • 2 tablespoons dry sage leaves
  • 2 teaspoons black peppercorns
  • 1 teaspoon whole allspice
  • 4 dry bay leaves
  • 10 pounds turkey
  • 2 stalks celery, cut in half
  • 1 onion, peeled and quartered
  • 1 apple, quartered
  • 1⁄4 cup Unsalted Butter, melted

Directions

  • In a bowl, pot or clean bucket, place one turkey roasting bag inside the other. Open double bag and combine cider, sugar, salt, thyme, sage, peppercorns, allspice and bay leaves.
  • Stir to dissolve sugar and salt. Submerge turkey in brine. Close bags tightly to ensure turkey is submerged. Refrigerate at least 12 hours but no longer than 24.
  • Heat oven to 325°F. Remove turkey from brine. Discard brine. Rinse turkey and pat dry. Place in roasting pan, breast side up. Stuff cavity with celery, onion and apple. Tie legs together and tuck wings under, if desired. Roast uncovered 1 hour. Drizzle turkey with butter and roast 2-3 more hours, uncovered, basting every 20 minutes with pan juices until internal temperature of the breast reaches 160°F. If turkey becomes too brown before it’s done, cover loosely with foil.
  • Place turkey on platter and cover with foil 15 minutes before carving. Discard apples and vegetables in the cavity.
Nutrition Information
Amount per serving
Sodium6680mg
Total Fat39g
Saturated Fat11g
Protein93g
Cholesterol360mg
Total Carbohydrate57g
Dietary Fiber0.5g
Sugars54g
Calories970