apple cider brined turkey


We’re proud to say our high-quality whole turkeys are free-range and humanely raised with no antibiotics.


Whether you’re roasting for Thanksgiving dinner or smoking on the grill, remember to give them a good brine for maximum juiciness.

Feeling festive? Check out one of our favorite holiday recipes below.

ButcherBox Kitchen’s Thanksgiving Turkey Brine

apple cider brine turkey

Thanksgiving Turkey With Apple Cider Brine

4.15 from 279 votes
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Protein: Poultry
Cut: Whole Turkey
Course: Main Course
Prep Time: 1 day 1 hour
Cook Time: 4 hours
Total Time: 1 day 5 hours
Servings: 10 people


  • 1 ButcherBox turkey

Apple Cider Brine

  • cup kosher salt
  • cup apple cider
  • cup maple syrup
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon bay leaves
  • 1 medium onion chopped
  • 1 head garlic
  • 1 bundle thyme
  • 1 bundle rosemary
  • 1 bundle sage
  • gallon cold water
  • 4 quarts ice


  • ½ bundle thyme
  • ½ bundle rosemary
  • ½ bundle sage
  • 1 orange cut into quarters
  • 1 small onion cut into quarters

Roasting Pan

  • ½ bundle thyme
  • ½ bundle rosemary
  • ½ bundle sage
  • 1 orange cut into quarters
  • 1 small onion cut into quarters
  • 2 cups chicken stock
  • 1 turkey neck
  • ½ cup melted butter
  • ¼ cup olive oil


Apple Cider Brine

  • Mix all ingredients for brine in a medium-sized pot except the ice and water. Bring to low simmer.
  • Simmer for 1 min and turn off heat. Add ice and stir. Liquid should be cool to the touch.
  • Place turkey in large receptacle and pour brine over turkey. Add remaining water to ensure turkey is fully submerged.
  • Brine for 12 - 18 hrs, or about 1 hr per lb of turkey.
  • Preheat oven to 450°F.
  • Remove turkey from brine. Discard brine and pat dry turkey with paper towel.
  • Sprinkle cavity with kosher salt and place ½ of the onion, ½ of the orange, and half of the herbs inside.
  • Truss legs together to close cavity. Use additional twine to keep the wings close to the body and the cavity closed.
  • Line roasting pan with turkey neck, remaining onion, orange and herbs, then pour in chicken stock.
  • Place turkey on roasting pan insert breast side up and place in oven.
  • Roast for 20 min, or until skin begins to turn golden brown. Lower heat to 325°F. Cover turkey loosely with aluminum foil, shiny side down.
  • Continue to roast turkey until meat thermometer inserted into thickest part of the thigh reaches 165°F.
  • Let rest for at least 30 min or up to 2 hrs before carving and serving.


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