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Cider-Brined Turkey

 Cider-Brined Turkey
My family had been going through some rough times, and when we were finally able to get together for Thanksgiving one year, I made this turkey. It brings back such good memories of joyful family gatherings. —Nicole Keller, Waterford, Pennsylvania
18 ServingsPrep: 50 min. + marinating Bake: 3-1/2 hours + standing


  • 1 gallon apple cider or juice
  • 1-3/4 cups kosher salt
  • 1 cup sugar
  • 1 tablespoon dried minced onion
  • 1 tablespoon whole peppercorns
  • 2 garlic cloves, minced
  • 1 teaspoon crushed juniper berries
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme
  • 3 bottles (12 ounces each) dark beer, chilled
  • 6 cans (14-1/2 ounces each) chicken broth, chilled
  • 2 turkey-size oven roasting bags
  • 1 turkey (18 to 20 pounds)
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a stockpot, combine the first 10 ingredients. Bring to a boil;
  • cook and stir until salt and sugar are dissolved. Remove from the
  • heat. Add cold beer and broth to cool the brine to room temperature.
  • Place one turkey-size oven roasting bag inside the other. Place

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Cider-Brined Turkey (continued)

Directions (continued)

  • turkey inside both bags; pour in cooled brine. Seal bags, pressing
  • out as much air as possible; turn to coat turkey. Place in a shallow
  • roasting pan. Refrigerate for 18-24 hours, turning occasionally.
  • Remove turkey from brine; rinse and pat dry. Discard brine. Tuck
  • wings under turkey; tie drumsticks together. Place on a rack in a
  • shallow roasting pan, breast side up. Brush with melted butter;
  • sprinkle with salt and pepper.
  • Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a
  • thermometer inserted in thigh reads 180°, basting occasionally
  • with pan drippings. Cover loosely with foil if turkey browns too
  • quickly. Cover and let stand for 20 minutes before carving. Yield:
  • 18 servings.
Editor’s Note: It is best not to use a prebasted turkey for this recipe.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer