Thanksgiving isn't complete without a turkey at the center of the table, and this roasted turkey with apple cider brine recipe is the one I hold dear. The first time I brined a turkey, I was skeptical about the difference it would make, but the result was a bird so succulent and flavorful that it became my go-to method. The apple cider brine infuses the meat with subtle sweetness and deep autumnal flavors, making each bite a celebration of the season. Over the years, I've refined this recipe, learning from each little mishap, like the time I forgot to thaw the turkey fully before brining—never again! Now, I'm excited to share this tried-and-true recipe that's been the star of my Thanksgiving feasts.
My journey with this recipe began with a simple desire to elevate the traditional roasted turkey. I remember the first time I presented it to my family; the aroma alone had everyone's mouths watering. It's essential to trust the process and the specified timings, especially when it comes to brining. After a few tweaks and a couple of trial runs, I found that patience during the brining and roasting process rewarded me with the most tender and juicy turkey I'd ever tasted. Let's embark on this culinary adventure together and create a roasted turkey with apple cider brine that will be remembered for years to come.
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Ingredients
For the apple cider brine
- Apple cider — 1 gallon
- Kosher salt — 1 ½ cups
- Brown sugar — 1 cup, packed
- Oranges — 2, quartered
- Lemons — 2, quartered
- Fresh thyme — 1 bunch
- Fresh rosemary — 1 bunch
- Bay leaves — 4
- Garlic — 6 cloves, smashed
- Whole peppercorns — 1 tablespoon
- Water — Enough to cover the turkey
For the turkey
- Whole turkey — 12 to 14 pounds, thawed
- Butter — ¾ cup, unsalted and softened
- Apple cider — 2 cups
- Chicken stock — 2 cups
- Apples — 2, cored and halved
- Onions — 2, quartered
- Fresh thyme — Additional sprigs for stuffing the turkey
- Fresh rosemary — Additional sprigs for stuffing the turkey
- Salt and pepper — to taste
Instructions
- Begin by preparing the brine. In a large stockpot, combine the apple cider, kosher salt, brown sugar, orange and lemon quarters, fresh thyme, rosemary, bay leaves, smashed garlic, and peppercorns. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Once boiled, turn off the heat and allow the brine to cool completely. I learned the hard way that adding a turkey to warm brine can start cooking the bird prematurely, so patience is key here.
- While the brine cools, prepare your turkey by removing the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels. I once skipped the drying step, which resulted in a less crispy skin after roasting—never again!
- When the brine is completely cool, place your turkey in a brining bag or a large pot. Pour the brine over the turkey, then add enough water to fully submerge the bird. Seal or cover, and refrigerate for 12 to 24 hours. The first time I brined a turkey, I only did it for a few hours, and the difference in flavor depth was noticeable when I later extended the time.
- Preheat your oven to 325°F (165°C). Remove the turkey from the brine and pat it dry inside and out. Discard the brine. Place the turkey on a rack in a roasting pan. I've found that taking the time to dry the turkey thoroughly before roasting is crucial for achieving that golden, crispy skin we all love.
- Generously rub the softened butter under the skin and all over the outside of the turkey. Season the cavity with salt and pepper, and stuff it with the halved apples, quartered onions, and additional sprigs of thyme and rosemary. Tying the legs together with kitchen twine and tucking the wing tips under the body helps the turkey cook evenly and retain its shape for a beautiful presentation.
- Pour the apple cider and chicken stock into the bottom of the roasting pan. This will keep the environment moist and add an extra layer of flavor as the turkey cooks. I once forgot to add liquid to the pan, and the drippings burned, which was a lesson learned in keeping a watchful eye on the roasting process.
- Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices. If the skin begins to brown too quickly, tent the turkey with aluminum foil. Roasting time will vary, but a good rule of thumb is about 13 minutes per pound. A meat thermometer inserted into the thickest part of the thigh should read 165°F (74°C) when the turkey is done. My first turkey was slightly undercooked because I trusted time over temperature, so now I always use a thermometer to ensure it's cooked perfectly.
- Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and tender. Carving too soon can result in a dry turkey, which I learned after an overeager carving incident one year.
Substitutions
- Apple cider — If you don't have apple cider, apple juice can be used in the brine for a similar flavor profile. I've used juice in a pinch, and while the flavor is slightly less robust, it still imparts a lovely sweetness to the turkey.
- Brown sugar — Honey or maple syrup can be substituted for brown sugar in the brine. The first time I used maple syrup, it added a delightful woodsy note that complemented the herbs beautifully.
- Butter — For a dairy-free option, olive oil or a plant-based butter can be used to rub the turkey. I've catered to dairy-free guests before, and olive oil gave the skin a lovely crispness.
Variations
- Herb-infused — Adding a variety of fresh herbs like sage and marjoram to the brine and the cavity can create a more complex flavor profile. I once experimented with a bouquet garni, and it added an extra layer of herbal notes that was quite popular with my guests.
- Citrus twist — Incorporating different citrus fruits such as grapefruit or lime into the brine can introduce a refreshing zesty flavor. I tried this with grapefruit one year, and it gave the turkey a subtle tang that was a delightful surprise.
Dietary Restrictions
- Gluten-free — This recipe is naturally gluten-free, but always check your chicken stock and other ingredients to ensure they don't contain gluten if you're catering to gluten-sensitive individuals.
Equipment
- Large stockpot
- Brining bag or large pot
- Roasting pan with rack
- Meat thermometer
- Basting brush
- Aluminum foil
- Carving set
Storage and Reheating
- Leftover turkey should be stored in an airtight container and refrigerated within two hours of cooking. It will keep for up to 4 days. I've found that the flavors continue to develop, making the leftovers just as enjoyable as the initial feast.
- To reheat, place the turkey slices in a baking dish with a splash of chicken stock to keep it moist, cover with foil, and warm in a 325°F (165°C) oven until heated through. I've learned that this method helps retain the moisture better than microwaving.
Pro Tips
- Brine in a cooler — If you're short on refrigerator space, you can brine the turkey in a cooler filled with ice. Just be sure to keep the temperature below 40°F (4°C) to prevent bacterial growth. I've used this method when hosting a large gathering, and it worked like a charm.
- Room temperature turkey — Allow the turkey to sit at room temperature for an hour before roasting. This helps it cook more evenly. I once roasted a turkey straight from the fridge, and it took much longer to cook through.
- Resting time — Don't underestimate the importance of letting the turkey rest before carving. It's tempting to cut into it right away, but the rest period is crucial for a juicy result.
Perfect Thanksgiving Feast: Roasted Turkey with Apple Cider Brine Recipe
Master Thanksgiving dinner with our roasted turkey with apple cider brine, blending succulence and rich fall flavors for a memorable feast.
Equipment
- Large stockpot
- Brining bag or large pot
- Roasting pan with rack
- Basting brush
- Aluminum foil
- Carving set
Ingredients
- 1 gallon Apple cider
- 1 ½ cups Kosher salt
- 1 cup Brown sugar packed
- 2 pcs Oranges quartered
- 2 pcs Lemons quartered
- 1 bunch Fresh thyme
- 1 bunch Fresh rosemary
- 4 pcs Bay leaves
- 6 cloves Garlic smashed
- 1 tablespoon Whole peppercorns
- Water Enough to cover the turkey
- 12 to 14 pounds Whole turkey thawed
- ¾ cup Butter unsalted and softened
- 2 cups Apple cider
- 2 cups Chicken stock
- 2 pcs Apples cored and halved
- 2 pcs Onions quartered
- Fresh thyme Additional sprigs for stuffing the turkey
- Fresh rosemary Additional sprigs for stuffing the turkey
- Salt and pepper to taste
Instructions
- Begin by preparing the brine. In a large stockpot, combine the apple cider, kosher salt, brown sugar, orange and lemon quarters, fresh thyme, rosemary, bay leaves, smashed garlic, and peppercorns. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Once boiled, turn off the heat and allow the brine to cool completely. I learned the hard way that adding a turkey to warm brine can start cooking the bird prematurely, so patience is key here.
- While the brine cools, prepare your turkey by removing the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels. I once skipped the drying step, which resulted in a less crispy skin after roasting—never again!
- When the brine is completely cool, place your turkey in a brining bag or a large pot. Pour the brine over the turkey, then add enough water to fully submerge the bird. Seal or cover, and refrigerate for 12 to 24 hours. The first time I brined a turkey, I only did it for a few hours, and the difference in flavor depth was noticeable when I later extended the time.
- Preheat your oven to 325°F (165°C). Remove the turkey from the brine and pat it dry inside and out. Discard the brine. Place the turkey on a rack in a roasting pan. I've found that taking the time to dry the turkey thoroughly before roasting is crucial for achieving that golden, crispy skin we all love.
- Generously rub the softened butter under the skin and all over the outside of the turkey. Season the cavity with salt and pepper, and stuff it with the halved apples, quartered onions, and additional sprigs of thyme and rosemary. Tying the legs together with kitchen twine and tucking the wing tips under the body helps the turkey cook evenly and retain its shape for a beautiful presentation.
- Pour the apple cider and chicken stock into the bottom of the roasting pan. This will keep the environment moist and add an extra layer of flavor as the turkey cooks. I once forgot to add liquid to the pan, and the drippings burned, which was a lesson learned in keeping a watchful eye on the roasting process.
- Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices. If the skin begins to brown too quickly, tent the turkey with aluminum foil. Roasting time will vary, but a good rule of thumb is about 13 minutes per pound. A meat thermometer inserted into the thickest part of the thigh should read 165°F (74°C) when the turkey is done. My first turkey was slightly undercooked because I trusted time over temperature, so now I always use a thermometer to ensure it's cooked perfectly.
- Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and tender. Carving too soon can result in a dry turkey, which I learned after an overeager carving incident one year.
Notes
- Brine in a cooler — If you're short on refrigerator space, you can brine the turkey in a cooler filled with ice. Just be sure to keep the temperature below 40°F (4°C) to prevent bacterial growth.
- Room temperature turkey — Allow the turkey to sit at room temperature for an hour before roasting. This helps it cook more evenly.
- Resting time — Don't underestimate the importance of letting the turkey rest before carving. It's tempting to cut into it right away, but the rest period is crucial for a juicy result.
Nutrition
Nutrition Facts
Perfect Thanksgiving Feast: Roasted Turkey with Apple Cider Brine Recipe
Amount per Serving
Calories
915
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
8
g
Cholesterol
280
mg
93
%
Sodium
17634
mg
767
%
Potassium
1416
mg
40
%
Carbohydrates
88
g
29
%
Fiber
2
g
8
%
Sugar
71
g
79
%
Protein
86
g
172
%
Vitamin A
284
IU
6
%
Vitamin C
6
mg
7
%
Calcium
158
mg
16
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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