Every Thanksgiving, I love creating a turkey that’s moist, flavorful, and infused with seasonal warmth — and this Apple Cider Brined Turkey never fails to deliver.

The apple cider works its magic by tenderizing the meat while infusing it with a subtle sweetness and hint of spice. The result?

A juicy, golden turkey that tastes like autumn in every bite. If you’ve ever struggled with a dry turkey, this is the game-changer you’ve been looking for.

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Recipe Highlights

Brining your turkey in apple cider is a simple step that transforms the entire bird. The salt draws in moisture while the cider, herbs, and spices infuse deep flavor.

When roasted, the turkey develops beautifully crisp skin and incredibly juicy meat.

It’s a recipe that combines rustic tradition with gourmet taste — ideal for any Thanksgiving celebration or holiday dinner.

Highlights:

  • Extra-juicy, flavorful meat thanks to the apple cider brine.
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  • Subtle sweetness balanced by savory herbs and spices.
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  • Golden, crispy skin that seals in all the flavor.
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  • Make-ahead friendly — brine the turkey the night before.
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  • Perfect centerpiece for your Thanksgiving table.

Ingredient Notes

  • Whole Turkey (12–14 pounds): A medium-sized bird ensures even cooking and holds flavor from the brine beautifully.
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  • Apple Cider: The key ingredient for a sweet-tart, autumn flavor. Use 100% pure apple cider, not apple juice.
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  • Kosher Salt: Helps the brine penetrate the turkey and keep it moist.
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  • Brown Sugar: Balances the salt and deepens the apple flavor.
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  • Garlic and Onion: Add savory depth to the brine.
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  • Whole Spices (Cinnamon Sticks, Cloves, Peppercorns): Infuse warmth and holiday aroma.
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  • Fresh Herbs (Thyme, Rosemary, Sage): Classic Thanksgiving herbs that enhance flavor.
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  • Oranges: Add brightness and light acidity to the brine.
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  • Water and Ice: Cool the brine quickly to a food-safe temperature before submerging the turkey.

How to Make My Apple Cider Brined Turkey

  1. Step 1 – Make the Brine: In a large stockpot, combine apple cider, water, kosher salt, brown sugar, garlic, onion, herbs, spices, and orange slices. Bring to a gentle boil, stirring until the salt and sugar dissolve. Remove from heat and let cool completely.
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  2. Step 2 – Brine the Turkey: Place the turkey in a large brining bag or stockpot. Pour the cooled brine over the turkey, adding ice to fully submerge it. Refrigerate for 12–18 hours.
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  3. Step 3 – Prepare to Roast: Remove turkey from the brine, rinse thoroughly, and pat completely dry. Discard the brine.
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  4. Step 4 – Season and Roast: Rub the turkey with softened butter, salt, pepper, and a sprinkle of herbs. Roast at 325°F (165°C) until the thickest part of the thigh reaches 165°F (approximately 3 to 3½ hours).
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  5. Step 5 – Rest and Carve: Allow the turkey to rest for 25–30 minutes before carving to lock in juices.

Serving Suggestions

Pair your Apple Cider Brined Turkey with:

  • Sage and sausage stuffing.
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  • Garlic mashed potatoes with pan gravy.
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  • Roasted Brussels sprouts with cranberries.
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  • Sweet potato casserole with pecans.
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  • Homemade cranberry-orange relish.

Tips for the Best Apple Cider Brined Turkey

Always use pure apple cider for the best flavor — the natural sugars caramelize beautifully while roasting.

Don’t skip the cooling step for the brine; adding the turkey to hot liquid can partially cook it. For an ultra-crispy skin, make sure the turkey is completely dry before roasting.

If possible, let the brined turkey air-dry in the refrigerator for an hour before cooking.

Juicy Apple Cider Brined Turkey
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Juicy Apple Cider Brined Turkey

Recipe by JoanneCourse: Main DishCuisine: AmericanDifficulty: Intermediate
Servings

10-12

servings
Prep time (plus 12–18 hours brining)

30

minutes
Cooking time

3

hours 

30

minutes
Calories per serving

465

kcal

This Apple Cider Brined Turkey is tender, juicy, and full of cozy fall flavor — the perfect blend of sweet, savory, and aromatic notes for your Thanksgiving table.

Ingredients

  • 1 whole turkey (12–14 pounds), thawed

  • 1 gallon of apple cider

  • 1 gallon of water

  • 1 cup kosher salt

  • ½ cup brown sugar

  • 6 cloves garlic, smashed

  • 1 large onion, quartered

  • 3 cinnamon sticks

  • 1 tablespoon whole black peppercorns

  • 1 tablespoon whole cloves

  • 3 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 3 sprigs fresh sage

  • 2 oranges, sliced

  • 4 cups ice cubes4 cups ice cubes

  • ½ cup unsalted butter, softened (for roasting)

  • 1 teaspoon salt (for roasting)

  • ½ teaspoon black pepper (for roasting)

Directions

  • Combine ingredients: In a large pot, add apple cider, water, kosher salt, brown sugar, garlic, onion, herbs, spices, and orange slices.
  • Heat the brine: Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool completely.
  • Submerge the turkey: Place the turkey in a brining bag or pot. Pour cooled brine over, adding ice to ensure it’s fully covered.
  • Refrigerate: Brine the turkey for 12–18 hours.
  • Rinse and dry: Remove turkey, rinse thoroughly under cold water, and pat dry inside and out.
  • Prepare for roasting: Rub softened butter over the turkey and season with salt, pepper, and herbs.
  • Roast: Place the turkey breast-side up on a rack in a roasting pan. Roast at 325°F (165°C) until 165°F internal temperature.
  • Rest and serve: Let rest 25–30 minutes before carving.

Notes

  • Use a brining bag if refrigerator space is limited.
  • If desired, add 1 cup of bourbon or brandy to the brine for a richer flavor.
  • Save pan drippings for an apple cider gravy twist.
  • Make sure to let the turkey rest before carving.
  • For a deeper color, brush the turkey with melted butter halfway through roasting.

Storage and Warming of Leftovers

Store leftovers in airtight containers for up to 4 days in the refrigerator. To reheat, cover slices with foil and warm in a 300°F oven until heated through.

You can also freeze cooked turkey for up to 3 months — thaw overnight in the refrigerator before reheating.

Juicy Apple Cider Brined Turkey Recipe