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Turkey brine aromatics in large stockpot: orange peel, ginger, peppercorns, apple cider, garlic, bay leaves, etc.
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Apple Cider Turkey Brine with Citrus, Ginger, & Herbs

Start your Thanksgiving turkey in this fragrant orange, rosemary, and ginger apple cider brine for a moist, tender, flavorful turkey every time.
Course Ingredient
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings
Calories 30kcal
Author Renee

Equipment

Ingredients

  • 3 cups apple cider
  • 2 cups light brown sugar
  • 1½ cups kosher salt
  • 2 tablespoons peppercorns
  • 6-8 whole bay leaves
  • 6 cloves garlic peeled and coarsely chopped
  • 4-5 sprigs fresh rosemary about 10-inches long
  • 3-4 tablespoons crystalized ginger chips or chopped candied ginger
  • 3 large oranges peel only
  • 1 gallon cold water
  • 1 gallon ice about 8 lbs (3.5 kg)
US Customary - Metric

Instructions

Make the Brine

  • Start brining no later than the evening before cooking.
  • In a large stockpot, combine all brine ingredients except water and ice. Bring to a boil, stirring until salt and sugar dissolve.
  • Turn off heat, stir in 1 gallon cold water, and let brine cool completely. (Chill in fridge or freezer briefly to speed cooling.)

Prepare the Turkey

  • Use a fresh or fully thawed turkey. Remove wrapping and cavity parts (neck, heart, liver) – save for giblet gravy if desired.
  • Remove the plastic leg holder with kitchen shears.
    Place turkey in a large stockpot or brining bag.

Soak the Turkey

  • Pour the cooled brine over the turkey.
  • Cover the pot or tie the brining bag securely. Weigh down the turkey if needed to keep fully submerged.
  • Brine 1 hour per pound; ideally 16 hours, minimum 8 hours, maximum 36 hours.

Rinse & Roast

  • Fill the brining pot or bucket with fresh cold water and soak the turkey briefly to remove excess salt.
    Pat dry with paper towels. For extra-crispy skin, chill uncovered in the fridge for a few hours before roasting.
    (You can probably skip this step for pre-brined turkeys if using a half-salt brine.)
  • For simple, no-fuss directions on how to roast a turkey, visit Perfect Oven Roasted Turkey.

Notes

  • Never pour hot or warm brine over a cold turkey.
  • Always refrigerate the turkey while brining; never leave at room temperature.
  • Sanitize surfaces after handling raw turkey.
For pre-brined turkeys, reduce salt in this recipe by half (¾ cup instead of 1½ cups).
Brine can be made up to 3 days ahead. 

Nutrition

Serving: 1serving | Calories: 30kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 2864mg | Potassium: 63mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 0.5mg