Cider Brined Turkey Recipe

Name: Cider Brined Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups apple cider $; 2/3 cup kosher salt; 2/3 cup sugar $; 1 tablespoon black peppercorns, coarsely crushed; 1 tablespoon whole allspice, coarsely crushed; 8 (1/8-inch-thick) slices peeled fresh ginger; 6 whole cloves; 2 bay leaves; 1 (12-pound) fresh or frozen turkey, thawed $; 2 oranges, quartered $; 6 cups ice; Remaining ingredients:; 4 garlic cloves $; 4 sage leaves; 4 thyme sprigs; 4 parsley sprigs; 1 onion, quartered $; 1 (14-ounce) can fat-free, less-sodium chicken broth $; 2 tablespoons unsalted butter, melted and divided; 1 teaspoon freshly ground black pepper, divided; 1/2 teaspoon salt, divided $

Servings: persons

8 cups apple cider $
2/3 cup kosher salt
2/3 cup sugar $
1 tablespoon black peppercorns, coarsely crushed
1 tablespoon whole allspice, coarsely crushed
8 (1/8-inch-thick) slices peeled fresh ginger
6 whole cloves
2 bay leaves
1 (12-pound) fresh or frozen turkey, thawed $
2 oranges, quartered $
6 cups ice
Remaining ingredients:
4 garlic cloves $
4 sage leaves
4 thyme sprigs
4 parsley sprigs
1 onion, quartered $
1 (14-ounce) can fat-free, less-sodium chicken broth $
2 tablespoons unsalted butter, melted and divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided $

1
To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
2
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
3
Preheat oven to 500u00b0.
4
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500u00b0 for 30 minutes.
5
Reduce oven temperature to 350u00b0.
6
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350u00b0 for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170u00b0 (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

998

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 cups apple cider $, 2/3 cup kosher salt, 2/3 cup sugar $, 1 tablespoon black peppercorns, coarsely crushed, and more.

Yes, Cider Brined Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cider Brined Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions