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apple cider brine turkey

Thanksgiving Turkey With Apple Cider Brine

4.22 from 151 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

Ingredients

  • 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

Turkey

  • 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

Instructions

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.

Video

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