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Apple Brined Turkey
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A spectacular brine of apple cider, orange juice, and warm spices gives your holiday bird sweet and spiced undertones and keeps it super moist.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
1 comment
ingredients
12 pounds uncooked turkey (not injected with a salt solution)
Brine
8 cups apple juice or cider (bottled or from frozen concentrate)
1 pound brown sugar (light or dark)
1 cup kosher salt
12 cups cold water
2 cups orange juice
1 tablespoon ground ginger
15 whole cloves
6 large bay leaves
3 tablespoons crushed garlic
directions
Combine apple juice, brown sugar, and salt in a large saucepan.
Bring to a boil, stir to dissolve sugar and salt. Boil for one minute and remove from heat. Cool to room temperature.
In a large food safe container (2 to 5-gallons), combine the apple juice mixture with the remaining ingredients, then refrigerate to 40 degrees F.
Remove giblets and neck from raw turkey and place turkey in the brine solution, breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Place container in fridge and brine the turkey for 24 hours.
Discard brine solution and rinse turkey well, inside and outside. Pat turkey dry and air dry in fridge for about 4-hours, uncovered.
Coat turkey with light coating of oil or butter and bake in oven (or smoke, outdoors, in bbq smoker) at 325 degrees F. until thermometer placed in breast reads 165 degrees F (about 3-hours).
added by
reuben_barton
recipe tips
Let the turkey come to room temperature for about 30 minutes before roasting for even cooking.
Add herbs such as thyme or rosemary to the brine.
Take care to air dry the turkey in the fridge after brining; this helps achieve crispier skin when roasted.
Inject the turkey with additional seasonings or melted butter for extra moisture and flavor right before roasting.
Basting the turkey during roasting will help keep it moist and add flavor, but avoid frequent opening of the oven door to keep the oven at a consistent temp.
If the turkey is browning too quickly in the oven, tent it loosely with foil to prevent burning.
Plan your roasting with enough time for the turkey to rest after cooking; this allows juices to redistribute and prevents serving a dried out bird.
Use an oven thermometer to make sure your oven is at the correct temperature.
Try spice blends or add chili flakes to the brine for a spicy kick.
common recipe questions
What is brining?
Brining is a process of soaking meat in a saltwater solution, often with added flavorings, to increase moisture and flavor before cooking.
Why does this brine use apple juice and orange juice?
Apple juice adds sweetness and a subtle fruit flavor, while orange juice brings acidity and citrus flavors.
What is the purpose of brown sugar in the brine?
Brown sugar contributes sweetness and helps in browning the turkey during cooking, creating a more appealing color and flavor on the skin.
Can I use table salt instead of kosher salt?
It's best to use kosher salt as it has larger grains and is less salty by volume than table salt. If you must use table salt, reduce the amount by about half to avoid over-salting.
How do I know if my turkey is in a safe brining temperature?
The brine should be kept below 40 degrees F to prevent bacteria from growing. Use a refrigerator to keep the turkey and brine cool.
Is it necessary to rinse the turkey after brining?
Yes, rinsing the turkey is important for removing excess salt, preventing it from becoming overly salty after cooking. Don't skip this step!
Can I use other juices or fruits in the brine?
You can try other juices like cranberry, pomegranate, or pineapple juice, or even add slices of fresh fruit for variety.
What can I do with the brine after using it?
Discard it. Do not reuse it for safety reasons.
How long should the brine cool before adding the turkey?
Allow the brine to cool to room temperature (or colder - you can make it ahead of time and chill it) before adding the turkey, which generally takes around 30 minutes to an hour.
Can I brine the turkey for more than 24 hours?
While 24 hours is recommended, you can brine for up to 36 hours. However, brining too long can result in overly salty meat and it can start to lose its texture.
What equipment do I need for brining a turkey?
You'll need a large food-safe container (like a cooler or a clean bucket), a heavy plate or bowl to keep the turkey submerged, and a refrigerator or cooler with ice to keep it at safe temperatures.
Can brined turkey be cooked in ways other than roasting?
You can smoke, grill, or even deep-fry a brined turkey. Adjust cooking times based on the method used. Note: if deep-frying, make sure the turkey is WELL DRIED after marinating.
How do I check if the turkey is fully cooked?
Use a meat thermometer inserted into the thickest part of the breast, making sure it reaches 165 degrees F.
What should I do if I don't have a food-safe container for brining?
If you don't have a large container, consider using a clean, food-grade bucket or a large resealable plastic bag that can hold the turkey and brine.
Can I save the leftover drippings from the roasted turkey?
Yes, collect the drippings to make gravy by adding flour to create a roux, then whisking in broth and seasonings to finish it.
tools needed
Large Saucepan: To combine the apple juice, brown sugar, and kosher salt for the brine. The saucepan needs to be large enough to hold 12 cups of liquid and allow for boiling.
Measuring Cups and Spoons: For measuring the apple juice, brown sugar, kosher salt, water, orange juice, and ground ginger, and garlic.
Food Safe Container: For soaking the turkey in the brine mixture. It must be large enough to hold the turkey and the brine, and to keep the turkey submerged.
Stirring Spoon: A spoon for stirring the apple juice, sugar, and salt in the saucepan until dissolved.
Heavy Plate or Bowl (if needed): To weigh down the turkey in the brine solution, making sure it remains submerged during the brining period.
Cooking Thermometer: For checking the internal temperature of the turkey during baking to make sure it reaches 165 degrees F.
Baking Dish or Roasting Pan: For placing the turkey in the oven after brining. It should be big enough to hold a 12-pound turkey comfortably.
Paper Towels: To pat the turkey dry after rinsing it.
Basting Brush (or pastry brush): For applying a light coating of oil or butter on the turkey before baking.
what goes with it?
Cranberry Sauce: A tangy cranberry sauce will add a burst of acidity to balance the sweetness of the apple-brined turkey. The bright red color also makes for a beautiful presentation.
Herb Stuffing: A traditional stuffing with herbs complements the rich flavors of the brined turkey, while adding a savory contrast to the sweet and spiced undertones.
Roasted Root Vegetables: Carrots, sweet potatoes, and parsnips caramelized in the oven highlight the turkey's natural sweetness while adding texture.
Mashed Potatoes: Creamy mashed potatoes provide a smooth base that absorbs the turkey juices.
Pumpkin Pie: An easy pumpkin pie for dessert will pair with the warm spices used for the turkey.
Green Bean Almondine: The toasted almonds with the fresh green beans will add a nice texture and brightness to the plate
Buttery Rolls: Soft, warm dinner rolls are perfect for sopping up gravy and turkey juices.
Pecan Pie: The nutty, caramel flavor of a creamy pecan pie serves as a perfect complement to the warm spices in the turkey. Plus, who can resist a slice of pecan pie during the holidays?
nutrition data
870 calories, 42 grams fat, 7 grams carbohydrates, 110 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 3, 2013
I used this as a test before Thanksgiving on a bone in turkey breast to see what kind of flavor it gave the turkey. WOW was it good! It had to be the most moist and delicious turkey I've ever tasted. I can't wait to use this on a whole turkey! We're cooking a 20 pound bird so I'll be doubling this.
December 30, 2008
OMG!!!!! I know that everyone probably has already tried this because I see comments dated from 2006. However, I'm a little late in getting in on the good stuff but I really had to add my comments and just tell you how awesomely wonderful this turkey turned out. We had Christmas Dinner on Dec 27/08 with 6 people and a 15 lb turkey. When it was all over, there were very few leftovers because everyone kept coming back for 2nd's & 3rd's and just raving about the wonderful moist turkey. One lady said she was disappointed when she saw that turkey was on the menu because she hates turkey - but she came back 3 times because it was soooooooooo good. Thanks for this great recipe! It is definitely going to be the only one I ever use from here on in - because I'm not crazy about turkey either...... UNTIL NOW!!!
in the recipe it say's "12 cups quarts cold water" do I take this to mean 12 quarts of water?
I believe that's 12 cups (originally it probably said 12 cups (3 quarts) cold water)
November 26, 2006
FANTASTIC! I just used this recipe to cook the bird for Thanksgiving dinner and everyone said it was the best turkey they have ever tasted! The meat has a complex wonderful spiced apple flavor and the meat was tender and moist. However, that was very likely a result both of the apple brine AND the cooking method I used. Iâm sharing the steaming method I used because it is so easy, and the Turkey was so great. Easy Steaming Method Some of the classic cook books say that broiled (uncovered) basted bird has a better meat flavor. Yet, who wants to nurse a bird for 3+ hours by basting every ten minutes? Furthermore, the big problem with that open air broiling method is it is very easy to end up with DRY overcooked turkey because the bird is exposed to the dry heated oven air and/or not basting frequently enough. It is MUCH easier to simply surround the bird completely in a sealed aluminum pan, and put some liquid in the bottom of the pan, effectively steaming the bird inside. This is how I did it: 1) Follow the recipe for apple brining the bird. However, I modified that brining method in the following ways, with great results: ⢠Once the brown sugar was melted with the apple juice, I added the rest of the ingredients into the simmering mixture, with the exception of the water and the orange juice. I did this for obvious reasons. I wanted those ingredients to simmer their flavor into the brine. However, I added the orange juice and water only after the boiled ingredients had a chance to cool to refrigerator temp. ⢠When time is a factor, it is obviously much faster to cool the boiled brine in the freezer instead of the fridge, but you simply have to check it every 30 minutes to catch it before it freezes. ⢠Why on earth would anyone air dry the bird in the fridge for 4-hours after it has been apple brined and patted dry? You can skip that and simply start stuffing the bird and cook it immediately after draining the brine from it. 2) STUFFING: I highly recommend using the Pepperidge Farm cornbread stuffing mix, and using apple juice as the liquid adder, along with a cup of dried cranberries (they look like dried red grapes, available at most grocers), along with a cup of chopped onion and cup of sliced celery, plus the recommended amount of butter. It is also nice to add in a cup of chopped nuts, such as walnuts for a nutty flavor. Of course, you must finely chop and sauté the liver and giblets and add that to the stuffing mix for added turkey flavor both for the stuffing cooked inside the bird, and extra stuffing that is cooked in a pan outside of the bird. I have tasted many alternative recipes for stuffing, but none of them are even close to as tasty as that cornbread stuffing. 3) Put the bird, after stuffing, into a deep aluminum turkey broiling pan. Now slather the bird with a layer of oil or butter (barding the fowl). Pre-heat your oven to 450 F. Now seal the skin to lock in the moisture by searing in that 450 F oven for about five minutes or until the top half of bird has very light brown color. You must peak in every few minutes to make sure the skin doesnât get burned or over-browned. I chose to use the bottom burners of the oven plus added the upper broiler burner for a few minutes to get a nice light brown seared outside in only a few minutes. 4) Pull the bird back out of the oven and dump at least one cup of apple juice OR one cup of the original brine into the bottom of the broiling pan, so that steam will be produced. Now carefully (the aluminum pan is very hot) completely cover the bird with a double-layer of aluminum foil, sealing it against the aluminum broiling pan by bending it firmly over the edge all the way around the pan. Of course, you must use insulated cooking mittens to do this. The seal around the edge must be made very thoroughly because if it opens during cooking your bird will be very dry due to lost steam. You can poke a few tiny fork holes into the top of the foil. Ideally, try to have an air layer between the bird and the foil above it, because when the foil sits directly upon the bird, that skin area may burn or get dry. Reduce oven temp to 350 degrees and bake it about 3 to 4 hours for a 12 lb bird. 5) IMPORTANTLY, the only way to avoid overcooking is to check the bird early and often with a meat thermometer, pulling the bird as soon as 185 F is reached for the inner thigh and breast meat, and min 165 F for the inner core of the stuffing. You must check temp early to avoid overcooking. For example, if you are cooking a twelve pound bird and the cook books say that will take 3+1/4 to 3+3/4 hours, you need to first check the temp at 2+3/4 or 3 hours, because variations in cooking conditions and type of oven could easily cook your bird early. Obviously if the meat is not hot enough you quickly close the oven door and check it again after another 20 minutes of cooking. Be careful when opening the aluminum foil after cooking because immense amounts of potentially scalding hot steam will escape. This method worked so well in producing fantastic turkey that I will never again baste another bird.
November 9, 2006
OUTSTANDING! The apple brine left the turkey moist and flavorful. There was a barely detectable sweetness from the brine that enhanced the flavor of the meat. We used unsweetened apple cider, and instead of powdered ginger we used slices of fresh ginger. We did not stuff the turkey but you definitely could if you wish. If you are looking for a sure-fire turkey recipe for a holiday or anytime, we highly recommend this one!