Apple Cider Turkey Brine

4.97 from 32 votes

This easy-to-make Turkey Brine recipe is made with lots of apple cider, salt, and all the right spices. Your turkey will be so incredibly moist and delicious.

Prep Time15

Cook Time5

Brine time18

Total Time18 20

Course: Main Course

Cuisine: American

Servings: people

Author: Krissy Allori

Equipment

saucepan
brining bag turkey roasting bag works great
water canning pot or large bucket to help hold the brining bag
large cooler if there's not enough space in the refrigerator

Ingredients

Turkey Brine:

8 cups apple cider unfiltered recommended (NOT apple cider vinegar)
2/3 cup kosher salt
1 tablespoon black peppercorns coarsely crushed
1 tablespoon whole allspice coarsely crushed
6 whole cloves
2 bay leaves
8 cups ice

Turkey:

12 pound turkey ensure its fully thawed if previously frozen, turkey size can vary, double the brine recipe for turkeys 20+ pounds
2 Valencia oranges quartered

Instructions

Combine 8 cups apple cider, 2/3 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon whole allspice, 6 whole cloves, and 2 bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Chill completely in refrigerator before using. (Note: If short on time, you can skip heating the brine and just combine the ingredients. Heating the mixture just ensures the salt dissolves).
Remove giblets and neck from your 12 pound turkey and refrigerate until ready to use, reserving for gravy recipe. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with 2 Valencia oranges. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and 8 cups ice. Squeeze as much air out of bag as possible. Twist top and secure with twist tie or tuck the end so that it stays put. Refrigerate for 18 to 24 hours, turning turkey occasionally.
Once done, remove turkey from its bag and discard brine and orange quarters. Pat the turkey dry with paper towels.
Cook turkey using your favorite method.

Notes

Nutritional information is based on the brine only, but you don't really eat the brine, so I'm not sure why I bothered.
I use my canning pot to hold the turkey with the brine. It works perfectly and fits on the bottom shelf of my refrigerator as long as I clear everything else out.

Nutrition