Best 4 Apple Cider Turkey Brine Recipes

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**Savor the Succulence: Apple Cider Turkey Brine for a Thanksgiving Feast to Remember**

Elevate your Thanksgiving feast with an exceptionally succulent and flavorful turkey by introducing the magic of apple cider brine. This simple yet transformative technique infuses the turkey with a symphony of sweet, tangy, and savory notes, resulting in a moist and tender bird that will steal the show. Discover a collection of irresistible recipes that showcase the versatility of apple cider brine, ranging from a traditional preparation to variations infused with aromatic herbs, citrusy brightness, or a touch of smokiness. Embark on a culinary journey that will turn your Thanksgiving turkey into a centerpiece that your family and friends will rave about for years to come.

Here are our top 4 tried and tested recipes!

BEST APPLE CIDER BRINED TURKEY



Best Apple Cider Brined Turkey image

This will be the BEST roasted turkey you've had, hands down! I prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing. Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour.

Provided by CooksInHeels

Categories     Whole Turkey

Time 12h

Yield 8-10 serving(s)

Number Of Ingredients 12

2/3 cup kosher salt
2/3 cup sugar
1 tablespoon black peppercorns
1 bunch fresh sage
4 garlic cloves
1 bunch fresh thyme
8 cups apple cider
2 cups cider vinegar
1 turkey, fresh or thawed
3 shallots, quartered
1 turkey, size oven cooking or brining bag
5 cups ice

Steps:

  • In a large saucepan, combine cider, vinegar, salt, and sugar; stir to dissolve salt and sugar.
  • Bring to a low boil over medium heat; Add in peppercorns, sage, garlic, thyme and shallots.
  • On low heat simmer for 5 minutes; remove from heat, add ice to brine mixture and set aside to cool.
  • Remove the turkey from the wrapping, remove neck and giblets (set aside for giblet gravy), rinse and prepare bird by patting down with paper towels.
  • Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
  • Once the brine is cooled to room temperature or less, pour the cooled brine over the bird, and add an additional cold water until bird is submerged in liquid.
  • Squeeze out as much air as possible and secure with a twist-tie.
  • Place the turkey, breast side down, in a roasting pan and refrigerate for 24 hours, turning over every 6-8 hours.
  • Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
  • Rinse the turkey under cold water and pat dry with paper toweling.
  • The turkey is now ready to be roasted. See cooking times for Brined turkey as it will be less than typical cooking time.
  • Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour. This will be the BEST roasted turkey you've had, hands down! I even prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing.

BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY



Brined Herb-Crusted Turkey with Apple Cider Gravy image

Provided by Anne Burrell

Categories     main-dish

Time P2DT5h

Yield 8 to 10 servings

Number Of Ingredients 28

7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour

Steps:

  • To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
  • To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
  • Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
  • Preheat the oven to 450 degrees F.
  • Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
  • Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
  • Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
  • Carve the turkey, transfer to a serving platter and serve with the gravy.
  • Give thanks for such a great turkey!!!

APPLE CIDER BRINED SMOKED TURKEY



APPLE CIDER BRINED SMOKED TURKEY image

Categories     turkey

Yield 12 lbs

Number Of Ingredients 11

The Brine
1-1/2 gallons (6 quarts) apple juice or cider
1-1/2 cups Kosher salt (*Note below regarding amount.)
1-1/4 cups brown sugar
10 each whole cloves
3 tsp. black peppercorns
3 tsp. thyme and/or
3 tsp. dried sage
1 ea. peel from one orange (or one tangerine) (colored part only)
The Turkey
12 lb Turkey, thawed or fresh

Steps:

  • 1. Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely; at least 40 degrees F. 2. Remove giblets from body cavity, and rinse turkey under cool running water, inside and out. Pat turkey dry with paper towels, and then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). 3. Cover the pot and refrigerate for 8-10 hours or up to 24 hours. 4. After the brining remove turkey, rinse, pat dry, and smoke as usual. 5: Smoke Turkey at 220 degrees for 12-14 hours, the first 2.5 hours with Cherry Smoke until internal temp hits 170-175. Larger Turkeys will take longer but smoke should remain at 2.5 hours.

APPLE CIDER BRINE



Apple Cider Brine image

Make and share this Apple Cider Brine recipe from Food.com.

Provided by PalatablePastime

Categories     Poultry

Time P1DT20m

Yield 3 1/2 quarts

Number Of Ingredients 11

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

Steps:

  • In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
  • Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
  • Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
  • Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
  • Stuff cavity with orange quarters.
  • Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
  • Pour the brine over the bird, and add an additional 2 cups of water.
  • Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
  • Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
  • Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
  • Rinse the turkey under cold water and pat dry with paper toweling.
  • Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
  • The turkey is now ready to be roasted.

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Tips for the Perfect Apple Cider Turkey Brine

- **Use a large container:** The brine needs to be able to completely submerge the turkey, so make sure you have a container that is large enough. A 5-gallon bucket or a large stockpot will work well. - **Dissolve the sugar and salt completely:** Make sure the sugar and salt are completely dissolved in the water before adding the turkey. This will help to ensure that the turkey is evenly seasoned. - **Use a variety of spices:** The spices in the brine will help to flavor the turkey. Be sure to use a variety of spices, such as garlic, onion, thyme, and rosemary. - **Brine the turkey for at least 12 hours:** The longer you brine the turkey, the more flavorful it will be. However, you can brine the turkey for up to 24 hours if desired. - **Rinse the turkey thoroughly before cooking:** After you have brined the turkey, be sure to rinse it thoroughly with cold water before cooking. This will help to remove any excess salt.

Conclusion

Brining a turkey in apple cider is a great way to add flavor and moisture to your Thanksgiving feast. By following the tips above, you can ensure that your turkey is cooked to perfection. `

Tips for the Perfect Apple Cider Turkey Brine

  • Use a large container that can completely submerge the turkey.
  • Dissolve the sugar and salt completely in the water before adding the turkey.
  • Use a variety of spices to flavor the brine.
  • Brine the turkey for at least 12 hours, but no more than 24 hours.
  • Rinse the turkey thoroughly with cold water before cooking.

Conclusion

Brining a turkey in apple cider is a great way to add flavor and moisture to your Thanksgiving feast. By following the tips above, you can ensure that your turkey is cooked to perfection.

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