Home Recipes Ingredients Herbs & Spices Black Pepper & Peppercorns

Cider-Brined Turkey

Name: Cider-Brined Turkey
Prep time: 50 min
Cook time: 3 h 30 min
Total time: 4 h 20 min
Yield: 18 servings.
Ingredients: 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

4 reviews

Test Kitchen Approved

Total Time

Prep: 50 min. + marinating Bake: 3-1/2 hours + standing

Makes

18 servings

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

Cider-Brined Turkey Recipe photo by Taste of Home

Next Recipe

Ingredients

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

Directions

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 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.

<b>Editor’s Note:</b> It is best not to use a prebasted turkey for this recipe.

Cider-Brined Turkey

Ingredients

Directions

Recommended Video

More from Taste of Home