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Best Apple Cider Turkey Brine for Extra Juicy Turkey

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This apple cider turkey brine is the secret to a turkey that stays moist and flavorful, with golden-brown skin and tender meat. It uses simple ingredients and takes just 10 minutes of active prep time.

Ingredients

Scale
  • 1 gallon apple cider (not apple juice)
  • 1 cup kosher salt (Diamond Crystal preferred)
  • 1/2 cup light brown sugar, packed
  • 4–5 sprigs fresh rosemary
  • 4–5 sprigs fresh thyme
  • 2 tablespoons whole black peppercorns
  • 6–8 whole cloves
  • 4 cinnamon sticks
  • 2 bay leaves
  • 8 cups ice water
  • 1 (12-14 pound) turkey, completely thawed

Instructions

  1. In a large stockpot, combine the apple cider, kosher salt, and brown sugar. Place over medium-high heat and stir occasionally until the salt and sugar are fully dissolved, about 5-7 minutes.
  2. Add the rosemary, thyme, peppercorns, cloves, cinnamon sticks, and bay leaves. Stir to combine. Bring to a gentle simmer, then reduce heat to low and simmer for 10 minutes.
  3. Remove the pot from heat. Add the ice water and stir gently to cool the brine quickly. Let the brine cool completely to below 40°F (4°C).
  4. While the brine cools, prepare the turkey: Remove giblets and neck, rinse inside and out with cold water, and pat dry with paper towels.
  5. Place a brining bag inside a large roasting pan. Place the turkey in the bag and pour the cooled brine over it, ensuring the turkey is fully submerged. Add more cold water and 1 tablespoon salt per quart if needed.
  6. Seal the bag, squeezing out excess air. Refrigerate for 12 to 24 hours (18 hours is ideal for a 14-pound turkey). Do not exceed 24 hours.
  7. After brining, remove the turkey from the bag and discard the brine. Rinse the turkey thoroughly inside and out with cold water.
  8. Pat the turkey completely dry with paper towels. Place on a wire rack over a baking sheet and refrigerate, uncovered, for at least 2 hours or overnight to dry the skin.
  9. Roast the turkey according to your preferred method, using a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C). Let rest for 30 minutes before carving.

Notes

Do not brine for more than 24 hours or the meat may become mushy. Always rinse the turkey after brining to remove excess salt. For crispy skin, dry the turkey thoroughly in the refrigerator before roasting. Use a meat thermometer for best results.

Nutrition

Keywords: apple cider turkey brine, juicy turkey, Thanksgiving brine, turkey brine recipe, holiday turkey

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