Apple Cider Vinegar Turkey Brine
You HAVE to try this apple cider vinegar brine, it ensures your turkey stays tender and moist!
Ingredients
- 1 Turkey Whole
- 2 cups Apple cider vinegar
- 1 gallon Water
- 1 cup Kosher salt
- 2 Bay leaves
- 1 sprigs of Fresh rosemary
- 1 sprigs Fresh Sage
- 1 tbsp Black pepper or Black Peppercorns
- peels of Quartered oranges and lemons
Instructions
Preparing the Brine
- Bring the contents of the stockpot to a boil and simmer for 20 minutes on low heat.
- Let it cool completely at room temperature.
- Once cooled, pour the cider mixture in a brine bag or large container that's big enough to hold and cover the turkey.
Prepping Turkey
- Remove the bird from the bag.
- Take off the neck and any giblets from the cavity.
- Rinse the turkey under cold water. Pat dry with a paper towel.
- Tie the legs together and fold the wings under the turkey.
Brining Turkey
- Place the raw turkey in the prepared cider brine fluid. Position the bird breast side down.
- Make sure to submerge the entire turkey. Leave it to sit in the brine for 8-16 hours.
- Cover or seal in the brining container. Store in the fridge or a cool area. Halfway through the brining time, flip the bird to breast side up.
- Allow the turkey to soak in the cold brine for 18-24 hours.
- Rinse the turkey inside and out and pat dry the turkey with paper towels.
- Bring to room temperature for 1-2 hours before roasting.
- Roast according to your preferred method.
Notes
- Regular table salt is much saltier than kosher salt, so keep that in mind when you come across a recipe. As a general rule, 1 part of table salt is equal to two parts kosher salt. Using equal parts will give an over-salted brine mixture.
- Some bought turkeys have salt injected, so be aware of that when mixing a brine solution.