Cider-Brined Turkey

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  • 2 quarts cold water
  • 1 1/2 cups kosher salt
  • 1/4 cup whole allspice
  • 8 bay leaves
  • 6 quarts apple cider
  • 12-14 pound turkey, thawed if frozen
  • Fresh herb stems (parsley, sage, thyme)
  • Various aromatics (onion, carrot, celery, garlic)
  • Olive oil


Heat about 1/2 quart water in a stock pot. Add salt, allspice and bay leaves. Stir until salt is completely dissolved.
Add remaining liquid and allow brine to cool completely.
Place turkey in brine so that it is fully submerged. Refrigerate for 24 hours.
Preheat oven to 450°F.
Remove turkey from brine, rinse thoroughly and pat dry with paper towels.
Loosely stuff cavity with herb stems and aromatics. Tuck wing tips under turkey and loosely tie legs together.
Rub outside of turkey skin with olive oil. Place on a rack in a roasting pan.
Bake for 20 minutes. Reduce oven temperature to 325°F. Bake until a meat thermometer inserted into thickest part of thigh registers 165°F.
Remove from oven, tent with foil and let rest for 30 minutes before carving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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