Flavorful Apple Cider Brined Turkey Recipe for Perfect Gatherings
This apple cider brined turkey recipe delivers juicy, tender meat with a perfect balance of sweet and savory flavors, making it an unforgettable centerpiece for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 whole turkey (12 to 14 pounds, thawed and cleaned)
- 1 gallon apple cider
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 cinnamon sticks
- 6 whole cloves
- 1 tablespoon allspice berries
- 2 bay leaves
- 2 oranges (quartered)
- 2 lemons (quartered)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 garlic cloves (crushed)
- 1/2 cup softened butter
- Optional: chicken or turkey stock for basting
Instructions
- Prepare the brine: In a large stockpot, combine apple cider, water, kosher salt, and brown sugar. Stir until the salt and sugar dissolve. Add cinnamon sticks, whole cloves, allspice berries, bay leaves, oranges, lemons, rosemary, thyme, and crushed garlic cloves.
- Brine the turkey: Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate or keep in a cooler with ice for 12-24 hours. Rotate the turkey halfway through to ensure even brining.
- Prepare for roasting: Remove the turkey from the brine and rinse it thoroughly with cold water. Pat dry with paper towels and place on a roasting rack in your pan.
- Season the turkey: Rub softened butter over the skin and season generously with salt and pepper. Place additional rosemary, thyme, and sliced citrus inside the cavity of the turkey for extra flavor.
- Preheat the oven: Set your oven to 325°F (165°C).
- Roast the turkey: Cook the turkey for approximately 15 minutes per pound, basting every 30 minutes with either turkey stock or melted butter. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
- Rest the turkey: Remove the turkey from the oven and tent it with aluminum foil. Let it rest for 20-30 minutes before carving to lock in the juices.
Notes
[‘Rinse the turkey after brining to avoid excessive saltiness.’, ‘Use a meat thermometer to ensure accurate cooking temperatures.’, ‘Tent the turkey with foil if the skin browns too quickly.’, ‘Let the turkey rest before carving to retain juices.’]
Nutrition
- Serving Size: 4 ounces
- Calories: 210
- Sodium: 400
- Fat: 7
- Protein: 35
Keywords: apple cider brined turkey, holiday turkey recipe, Thanksgiving turkey, Christmas turkey, juicy turkey recipe