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Perfect Apple Cider Brined Roast Turkey: Best Fall Dinner

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This apple cider brined roast turkey delivers incredibly juicy meat with a perfect balance of sweet cider, warm spices, and savory roasted skin. A foolproof recipe for a show-stopping fall feast that will have everyone fighting over the dark meat.

Ingredients

Scale
  • 1 gallon apple cider (not apple juice)
  • 1 cup kosher salt (preferably Diamond Crystal)
  • ½ cup brown sugar, packed (light or dark)
  • 4 sprigs fresh rosemary (or 2 teaspoons dried)
  • 6 sprigs fresh thyme (or 1 tablespoon dried)
  • 3 bay leaves, crushed slightly
  • 1 tablespoon black peppercorns, whole
  • 1 tablespoon whole cloves
  • 4 cinnamon sticks, broken in half
  • 2 oranges, quartered
  • 4 cloves garlic, smashed (skin on is fine)
  • 1 gallon cold water
  • 1 whole turkey, 12–14 pounds (thawed completely if frozen)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 apple, quartered
  • 1 onion, quartered
  • 3 sprigs fresh sage (optional)

Instructions

  1. Make the brine (day before serving): In a large stockpot over medium heat, combine the apple cider, kosher salt, and brown sugar. Stir until the salt and sugar dissolve completely, about 5 minutes. Remove from heat and add the rosemary, thyme, bay leaves, peppercorns, cloves, cinnamon sticks, orange quarters, and smashed garlic. Let it steep for 20 minutes as it cools slightly. Then stir in the cold water. The brine needs to be completely cool before you add the turkey. Pop the pot in the fridge…
  2. Brine the turkey: Remove the turkey from its packaging and take out the giblets and neck (save them for gravy if you like). Rinse the turkey inside and out with cold water, then pat it dry with paper towels. Place the turkey in your brining vessel—breast side down is ideal so the brine reaches the lean breast meat. Pour the cooled brine over the turkey, adding more cold water if needed to fully submerge it. Cover and refrigerate for 18 to 24 hours. Don’t go over 24 hours or the meat can get mush…
  3. Prepare for roasting: About 30 minutes before you’re ready to roast, remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly with cold water—this is crucial because leftover salt on the skin will make it inedible. Pat the turkey dry inside and out with paper towels. Let it sit at room temperature for 30 minutes to take the chill off, which helps it cook more evenly.
  4. Season and truss: Preheat your oven to 350°F. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. Rub the softened butter under the skin directly onto the meat. Rub the olive oil all over the outside skin. Season the outside with the salt and pepper. Stuff the cavity with the quartered apple, onion, and sage sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  5. Roast the turkey: Place the turkey breast side up on the rack in your roasting pan. Pour about 1 cup of water into the bottom of the pan to prevent drippings from burning. Roast for about 15 minutes per pound, so a 14-pound bird will take roughly 3 hours and 30 minutes. Start checking the internal temperature about 30 minutes before you expect it to be done. Insert your meat thermometer into the thickest part of the thigh without touching bone—you’re looking for 165°F. If the skin gets too dark …
  6. Rest and carve: Once the turkey hits 165°F, remove it from the oven and transfer it to a cutting board. Let it rest for at least 30 minutes—this is not optional. Resting lets the juices redistribute so your slices are moist. After resting, carve and serve.

Notes

Don’t skip rinsing the turkey after brining to avoid an overly salty bird. Patting the turkey dry is crucial for crispy skin. Butter under the skin adds moisture and flavor. Trust your meat thermometer over the timer. Baste every 45 minutes if desired, but it’s not essential. For a smoky twist, add 2 tablespoons of liquid smoke to the brine. For a spicy kick, add 2 sliced jalapeños or 1 tablespoon red pepper flakes. For a smaller bird (10 pounds or less), reduce brine ingredients by one-quarter and brining time to 12-18 hours.

Nutrition

Keywords: apple cider brined turkey, roast turkey, Thanksgiving turkey, fall dinner, brined turkey, juicy turkey, holiday turkey

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