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Apple Cider Brined Turkey

Apple cider brined turkey is soaked with herbs and spices, then roasted until the skin is golden and the meat reaches 165°F. The chilled apple cider brine helps keep this whole turkey moist and flavorful.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Brining and resting 15 hours 30 minutes
Total Time 19 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the brine
  • 1 gal water cold, divided
  • 2 cups Diamond Crystal kosher salt
  • 1 cup light brown sugar packed
  • 4 bay leaves
  • 1 tbsp whole black peppercorns
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 gal pasteurized apple cider chilled
For the turkey
  • 1 whole turkey 12- to 14-pound, unbrined, thawed, neck and giblets removed
For roasting
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper freshly ground

Equipment

  • 1 5-gallon food-safe container
  • 1 16-inch roasting pan

Method
 

Make the brine
  1. In a saucepan, bring 4 cups of the water to a simmer.
  2. Stir in the kosher salt and brown sugar until dissolved.
  3. Remove the saucepan from the heat and add the bay leaves, peppercorns, rosemary, and thyme.
  4. Cool the mixture completely.
  5. Pour the cooled mixture into a 5-gallon food-safe container.
  6. Stir in the remaining 12 cups water and the apple cider.
  7. Refrigerate until the brine is 40°F or colder.
Brine the turkey
  1. Place the turkey breast-side down in the cold brine.
  2. Keep the turkey fully submerged with a plate if needed.
  3. Refrigerate at 40°F or colder for 12 to 18 hours.
Roast the turkey
  1. Remove the turkey from the brine and discard the brine.
  2. Pat the turkey completely dry with paper towels without rinsing it.
  3. Heat the oven to 325°F and set a rack in the lower third.
  4. Place a rack inside a 16-inch roasting pan.
  5. Set the turkey breast-side up on the roasting rack.
  6. Rub the softened butter over the skin.
  7. Sprinkle with black pepper.
  8. Roast for 3 to 3 3/4 hours, tenting loosely with foil if it browns too quickly, until the thickest part of the breast and innermost thigh reach 165°F on an instant-read thermometer without touching bone.
  9. Transfer the turkey to a carving board and tent loosely with foil.
  10. Rest for 30 minutes before carving.

Notes

For food safety, make sure the brine is 40°F or colder before adding the turkey and keep it at that temperature throughout brining. Refrigerate leftover turkey for 3 to 4 days or freeze it for up to 3 months. For a dairy-free option, use olive oil instead of butter.