Apple Cider–Brined Turkey Recipe: How Brine Turkey With Cider
Written by MasterClass
Last updated: Oct 12, 2024 • 3 min read
Make an apple cider–brined turkey for a festive autumn feast. You can serve apple-cider brined turkey with classic sides like mashed potatoes and cranberry sauce.
Learn From the Best
What Is Apple Cider Turkey Brine?
Apple cider turkey brine is a style of wet brine that involves submerging a whole turkey in a solution of apple cider and salt before cooking. A ratio of one cup of salt to one gallon of apple cider is ideal. To customize the flavor, you can flavor the brine with aromatics like smashed garlic, black pepper, and whole cinnamon sticks.
What Is Brining?
Brining is the process of seasoning meat, such as a whole turkey, to ensure it retains its natural juices and flavor during cooking. A brine can be wet or dry and is similar to a marinade in that it imparts flavor and tenderness, but it also adds moisture. Since a whole turkey requires a long time to cook, a brine prevents it from drying out and becoming bland.
Brining is common for turkey, brisket, ribs, and other meat recipes. Whether you’re using a dry brine or a wet brine, you can flavor the brine in various ways beyond the staple ingredients of salt, sugar, and water. Basting is another method you can use to keep the meat moist, often in conjunction with brining.
3 Tips for Choosing a Turkey to Brine
Keep in mind that unseasoned turkeys will benefit the most from a brining. Consider these tips for choosing the best turkey to brine:
- 1. Fresh turkey works best. The higher the quality of the turkey, the less work the brine has to do. Look for locally and responsibly raised turkeys if possible, as those practices usually yield meatier and more flavorful turkeys.
- 2. Use frozen turkeys in a pinch. If you plan to brine a frozen turkey, make sure it’s at least partially thawed before submerging it in a brine solution. While the turkey is brining, it will continue to thaw.
- 3. Brine just the turkey breast. Breast meat is notoriously the driest part of a turkey. For a smaller gathering or an everyday dinner, brining just the turkey’s breast meat—as opposed to the entire turkey—can take less time but still yield good results.
Apple Cider–Brined Turkey Recipe
makes
prep time
20 mintotal time
3 hr 30 mincook time
3 hr 10 minIngredients
- 1
In a large stock pot, combine 1 gallon apple cider, water, brown sugar, kosher salt, peppercorns, allspice, cloves, bay leaves, rosemary, thyme, and garlic.
- 2
Set the pot over high heat and cook, stirring brine ingredients frequently, until the salt is just dissolved. Remove from heat and set aside to cool completely to room temperature, 2–4 hours.
- 3
Place the turkey in the brine, cover, and chill in the refrigerator for 12 hours (or up to 24 hours).
- 4
Remove the turkey from brine and pat dry with paper towels. Set brined turkey, breast-side up, on a rack in a roasting pan and rest at room temperature to temper the meat and dry the skin, about 2 hours. Discard the brine.
- 5
Preheat the oven to 350 degrees Fahrenheit with a rack in the lowest position. Place 1 cup apple cider in the bottom of the roasting pan. Using kitchen twine, tie turkey legs together. Tuck the wing tips behind the turkey’s back. Brush the turkey all over with melted butter.
- 6
Roast the turkey on the bottom rack of the oven, uncovered, until the thickest part of the breast (without touching bone) registers on a meat thermometer at 165 degrees Fahrenheit and the skin is well browned and crispy, about 2½–3 hours.
- 7
Set the turkey out at room temperature to rest before carving, 30–60 minutes. Serve the turkey with pan drippings or use the drippings to make a gravy, if desired.
Note: The total time does not include 19 hours of inactive time.
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