For a turkey that’s full of flavor and perfectly moist, this apple cider brine is a game-changer. Infused with aromatic herbs and spices, it brings a burst of sweetness that will leave your guests asking for seconds.

Apple Cider Brined Turkey

Brining your turkey in apple cider makes in extra juicy and full of flavor. The apple cider adds a light sweetness that mixes with herbs, garlic and spices.

This brine is easy to make and works for a turkey up to about 18 pounds.

It’s perfect for Thanksgiving dinner, Sunday turkey dinner, or anytime you’re wanting a roasted turkey.

Ingredients

Apple cider: Use a good-quality, unfiltered apple cider for the best flavor. If you can find fresh, local cider, that works well.

Water: Cold water helps cool down the brine quickly after heating.

Kosher salt: Kosher salt dissolves easily and distributes evenly, which makes it perfect for brining.

Brown sugar: Light brown sugar works best for a mild sweetness.

Garlic cloves: Smash the garlic cloves rather than chopping them to release more flavor into the brine without overpowering it.

Onion: Don’t worry about removing the skin—it adds extra flavor during the brining process.

Herbs and spices:: Fresh rosemary, thyme and bay leaves as well as whole peppercorns, allspice , and a cinnamon stick all add flavor.

How to Make

Preheat the oven to 325°F.

In a large stockpot, combine the apple cider, ½ gallon of water, kosher salt, and brown sugar.

Heat the mixture over medium heat, stirring occasionally, until the salt and sugar dissolve.

Remove the pot from heat and let it cool for a few minutes.

Stir in the remaining ½ gallon of cold water to help the brine cool faster.

Add the garlic, onion, rosemary, thyme, bay leaves, peppercorns, and any optional spices like allspice or cinnamon.

Let the brine cool completely before using it.

Once the brine has cooled, place your thawed turkey in a large brining bag or clean stockpot.

Pour the cooled brine over the turkey, making sure it is fully submerged.

If needed, add extra cold water or ice to cover the bird completely.

Refrigerate the turkey and brine for 12 to 24 hours to allow the flavors to soak in.

When you’re ready to cook, remove the turkey from the brine and rinse it thoroughly.

Pat the turkey dry with paper towels and discard the brine.

Lightly season the turkey with salt and pepper, keeping in mind the brine has already added some salt.

Rub the turkey with butter or oil to help achieve a crisp, golden skin.

For an unstuffed turkey, roast it for 15 to 17 minutes per pound.

If the turkey is stuffed, roast it for 16 to 18 minutes per pound.

Use a meat thermometer to check the thickest part of the thigh.

The turkey is ready when it reaches 160°F in the breast and 175°F in the thigh.

Tent the turkey with foil and let it rest for 30 to 45 minutes before carving to let the juices redistribute.

Tips & Tricks

Here’s some tips and tricks for making the brine and brining your turkey:

• Use a cooler filled with ice if your fridge doesn’t have room for a large pot—just make sure the brine stays below 40°F.
• Make the brine a day ahead and refrigerate it so it’s completely cold when you’re ready to use it.
• If you don’t have apple cider, use apple juice—but look for one without added sugar.
• For more added flavor, add orange slices, cloves, or a splash of bourbon.
• Don’t brine longer than 24 hours or the meat may get too salty or mushy.
• For extra crisp skin, let the turkey air-dry uncovered in the fridge for a few hours after brining and before roasting.
• If short on time, brine smaller turkey parts (like just the breast or highs) for 6–8 hours instead of a full bird.
• Use a meat thermometer—don’t guess doneness by time alone.
• Freeze leftover turkey in portions so you can grab just what you need for sandwiches, soups, or casseroles.

Leftovers/Storage

Leftover turkey tastes great the next day, too.

Use it in sandwiches, wraps, or turkey salad for easy meals.

You can also add it to soups or casseroles or make leftover turkey pot pie.

If you have the turkey bones, simmer them with vegetables and water to make homemade turkey broth.

To keep your leftovers fresh, store the meat in airtight containers in the fridge for up to four days or freeze it for longer.

What To Serve with Apple Cider Turkey

Here’s some of our favorites to serve with turkey:

Mashed Potatoes: Creamy and buttery, they soak up all the flavorful turkey juices and gravy.

Stuffing: Classic herb stuffing, cornbread stuffing, or even sage & sausage stuffing pair perfectly with this turkey.

Green Beans: Roasted or sautéed with garlic and almonds for a fresh, crisp side.

Cranberry Sauce: Either homemade cranberry sauce or canned cranberry are great.

Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes taste great roasted.

Dinner Rolls: Soft and warm, perfect for sopping up leftover gravy or building a mini turkey sandwich.

Gravy: Homemade turkey gravy made from pan drippings ties everything together.

Macaroni and Cheese: Creamy and cheesy, it’s a family favorite that works well with any holiday meal.