Apple Cider Brine

READY IN: 24hrs 20mins




  • In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
  • Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
  • Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
  • Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
  • Stuff cavity with orange quarters.
  • Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
  • Pour the brine over the bird, and add an additional 2 cups of water.
  • Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
  • Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
  • Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
  • Rinse the turkey under cold water and pat dry with paper toweling.
  • Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
  • The turkey is now ready to be roasted.