Apple Cider Turkey Brine Recipe
: Originally from All Recipes
Recipe type: Brine
- Water approximately 1 gallon - add enough to brine base to cover turkey
- 2 Cups apple cider
- 1 Cup Kosher salt
- ½ Cup brown sugar
- 1 Tablespoon fresh chopped sage or 1 teaspoon dried sage
- 1 Tablespoon (3 sprigs) fresh Rosemary or 1 teaspoon dried
- 1 Tablespoon fresh Thyme or ¾ teaspoon dried
- 1 Tablespoon black peppercorns
- 4 Cups ice cubes
- Brining container - Stainless steel stock pot or brining bag or food grade bucket (we sometimes use a cooler for really large birds).
- Combine 4 cups water, apple cider, kosher salt, brown sugar, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.
- To brine the turkey:
- Rinse the turkey inside and out. Submerge into the cooled brine; add water until turkey is completely covered and all cavities are filled. Stir around the edges to make sure liquids are combined. Place in the refrigerator for a minimum of 12 hours.
- Remove the turkey from the pot; rinse well, pat dry with paper towels. Discard brine. Cook the turkey as desired.
- When making your gravy from the drippings of a brined turkey, taste before adding additional salt.