Go Back

Apple Cider Vinegar Turkey Brine

You HAVE to try this apple cider vinegar brine, it ensures your turkey stays tender and moist!
Prep Time5 mins
Cook Time20 mins
Brining Time16 hrs
Total Time16 hrs 25 mins
Course: Dinner, main, Main Course
Cuisine: American
Servings: 4
Calories: 30kcal
Author: Charlie

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.