We’re proud to say that our whole turkeys are humanely raised and fed an all-vegetable diet. And you can rest assured knowing they’re never given antibiotics ever.

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

Thanksgiving Turkey With Apple Cider Brine

4.21 from 68 votes
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Course: Main Course
Cuisine: American
Protein: Poultry
Cut: Whole Turkey
Prep Time: 1 day 1 hour
Cook Time: 4 hours
Total Time: 1 day 5 hours
Servings: 10 people


  • 1 pgk ButcherBox Turkey

Apple Cider Brine

  • c kosher salt
  • c apple cider
  • c maple syrup
  • 1 Tbsp whole black peppercorns
  • 1 Tbsp bay leaves
  • 1 medium onion chopped
  • 1 head garlic
  • 1 bu thyme
  • 1 bu rosemary
  • 1 bu sage
  • gal cold water
  • 4 qts ice


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

Roasting Pan

  • ½ bu thyme
  • ½ bu rosemary
  • ½ bu sage
  • 1 ea orange cut into quarters
  • 1 small onion cut into quarters
  • 2 cups chicken stock
  • 1 ea turkey neck
  • ½ c melted butter
  • ¼ c 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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Read More About Our Turkeys

  • Jaindl Farms has been growing its own independent breed focused on consumer-friendly broad-breasted turkeys since the mid-1950s.
  • Even in the early days of the business, they have always been very sensitive to the treatment and quality of their birds and the cleanliness of the operation.


Turkey Farming, A Family Affair