If you’re looking to add flavour and moisture to a turkey, this Apple Cider Turkey Brine is all you need. The apple and spices in this brine are the perfect combination of flavours for a fall dinner or Thanksgiving turkey.

Turkey breasts in Apple Cider Brine.

The flavours in this brine are perfect for fall, but we do use this brine at other times throughout the year. The warmth of the apple cider and the spices in this brine make it a comforting flavour that is perfect for turkey.

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Ingredients For Apple Cider Turkey Brine

This brine is simple and easy to make. There are only a few ingredients needed.

Apple Cider.
Kosher Salt.
Brown Sugar.
Garlic Cloves.
Orange Slices.
Apple Cider Vinegar.
Sage.
Peppercorns.
All-Spice.
Cloves.
Water.

Tips To Make Apple Cider Turkey Brine

Making this brine is easy but here are a few tips to make it easier.

To cool the brine faster, use ice cubes instead of water.
When brining a large turkey, we place it in a cooler to brine.
To keep the turkey from floating in the brine and exposing the top of the turkey, we place a heavy cutting board over the turkey to hold it down.
Only use enough water to cover the turkey so that more flavour gets into the turkey.
Don’t put the turkey in hot brine or the turkey will start to cook. Allow the brine to cool to at least room temperature before putting the turkey in.

What Else Can This Brine Be Used For?

There are other ways to use this brine. One of our favourites is to use it for turkey breasts.

We also use this brine for chicken and pork loin or roasts. The flavours go well with just about any type of poultry and pork.

When brining smaller portions of meat like turkey breasts, we don’t use water in the brine. It takes less time to get the flavours in smaller cuts and water is not needed to completely cover smaller pieces of meat.

Frequently asked questions about brining turkey:

There are a few questions we get asked about brining turkey.

Why Brine Turkey Before Cooking?

Brining turkey before cooking it adds both moisture and flavour to the turkey, especially the breasts which can become dry while cooking.

Do You Rinse The Brine Off Turkey?

This is a question that is answered differently by many people. Some people say to rinse it off. Do we rinse our turkeys? No. We do make sure the larger spices and herbs are taken off, and we pat it dry, but we do not rinse the turkey.

Does The Turkey Need To Be Fully Submerged?

Yes. In order to get the full experience of the brine, the turkey needs to be fully submerged.

Do You Poke Holes In Turkey Before Brining?

A few holes poked in the turkey before brining allows the brine to get into the meat, adding flavour and moisture to the turkey, especially the breasts that tend to be drier.

Should You Let The Turkey Dry After Brining?

There are two ways of drying the turkey after brining. First is to pat it dry with paper towel or a kitchen towel. Don’t rub the turkey ass you can damage the skin or leave paper fibers on it.

Second way to to allow the turkey to dry overnight in the fridge. To do this, place the turkey on a baking sheet and put it in the fridge without covering it. Allow it to sit for 8-12 hours before cooking.

Is It Safe To Leave The Turkey Uncovered?

This is question we get asked a lot when we say to leave the turkey overnight in the fridge uncovered. You do run the risk on contaminating other foods if they are touching the turkey. We like to place the turkey on the lowest shelf in the fridge with nothing else on that shelf so other foods don’t come in contact with the raw turkey.