The best 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.
Combine apple cider, salt, peppercorns, allspice, cloves, and bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Cool completely in refrigerator.
Remove giblets and neck from turkey, refrigerate until ready to use, and reserve for gravy. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and ice. Squeeze as much air out of bag as possible. twist top and secure with twist tie or tuck end so that it stays put. Refrigerate for 12 to 24 hours, turning turkey occasionally.
Once done, remove turkey from bag, and discard brine, orange quarters, and bag. Rinse turkey with cold water and pat dry.
Cook turkey using your favorite method.
- 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.
Calories: 57kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4721mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg