apple juice turkey brine recipe

Written ByJenny Smyth Posted on
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The Best apple juice turkey brine recipe

I first discovered the apple juice turkey brine recipe a few years ago, and it quickly became a staple in my household. There’s something about the combination of sweet and savory flavors that just works.

The best part is that it’s incredibly easy to make, and the results are always impressive. My kids love helping me in the kitchen, and this recipe is one of their favorites – they get to pour in the apple juice and mix up the brine.

As for me, I love how this recipe brings people together – it’s perfect for holiday gatherings or just a casual dinner with friends. And let’s be real, who doesn’t love a good excuse to drink some extra apple juice?

The health benefits are a bonus too – using apple juice as a brine is a great way to add moisture and flavor without all the added sugars you find in traditional brines. I’ve experimented with different types of apple juice, but my go-to is always organic, unsweetened apple juice.

It’s worth noting that this recipe is versatile – you can use it for any type of poultry or even pork if you prefer. But I’ve found that the turkey always comes out tender and juicy, making it my top choice for special occasions.

Apple Juice Turkey Brine

4.7 from 1796 votes

This apple juice brine infuses turkey with subtle sweetness and ensures moist, tender meat. The combination of apple juice, salt, and aromatics creates a flavorful base that works beautifully for roasting or frying.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time12 hours 15 mins
Servings: 12Cuisine: InternationalCalories: 45 kcal

🥘Ingredients

For the Brine

1 gallon apple juice (unsweetened or sweetened)
1 cup kosher salt
1/2 cup brown sugar (packed)
4 cloves garlic (smashed)
2 tablespoons whole black peppercorns
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tablespoon whole allspice berries
1 gallon cold water

For the Turkey

1 whole turkey (12 to 14 pounds), thawed if frozen
2 tablespoons vegetable oil or melted butter

👨‍🍳Directions

1In a large stockpot over medium-high heat, combine the apple juice, kosher salt, and brown sugar.
2Stir occasionally until the salt and sugar are fully dissolved, about 5 minutes.
3Remove from heat and add the smashed garlic, peppercorns, rosemary, thyme, bay leaves, and allspice berries.
4Pour in the cold water and stir to combine.
5Allow the brine to cool completely to room temperature, about 30 minutes.
6If needed, place the pot in an ice bath to speed cooling.
7Remove the turkey from its packaging and discard the neck and giblets.
8Rinse the turkey inside and out with cold water and pat it dry with paper towels.
9Place the turkey in a large brining container or food-grade bucket.
10Pour the cooled brine over the turkey, ensuring it is fully submerged.
11If necessary, weigh the turkey down with a plate to keep it under the liquid.
12Cover and refrigerate for 12 to 24 hours.
13After brining, remove the turkey from the brine and discard the liquid.
14Rinse the turkey thoroughly under cold running water to remove excess salt, then pat it dry with paper towels.
15Let the turkey rest at room temperature for 30 minutes before roasting.
16Preheat the oven to 425°F.
17Place the turkey on a rack in a roasting pan, breast side up.
18Rub the skin all over with vegetable oil or melted butter.
19Roast for 30 minutes, then reduce the oven temperature to 350°F.
20Continue roasting until the internal temperature in the thickest part of the thigh reaches 165°F, about 2 to 2.
5 hours total.
21Let the turkey rest for 20 minutes before carving.

🔧Equipment

Large stockpot (at least 8 quarts)
Large brining container or food-grade bucket
Measuring cups and spoons
Chef’s knife
Cutting board
Large roasting pan with rack
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 4800mg🌾Total Carbs: 11g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 0g

📝Notes

The brine can be prepared up to 2 days ahead and stored in the refrigerator. For a crispier skin, let the brined turkey air-dry uncovered in the refrigerator for 8 to 12 hours before roasting. Adjust roasting time based on turkey size; always use a meat thermometer for accuracy.

This apple juice turkey brine is a reliable way to get a juicy, flavorful turkey every time, whether it is for Thanksgiving, Christmas, or a Sunday dinner with the family. The simple ingredients and easy method make it a recipe you can count on, and the taste always gets compliments.

I love that I can prep it the day before and have a stress-free cooking day. Leftover turkey stays moist and can be used in sandwiches, salads, or soups.

Store any leftover turkey in an airtight container in the refrigerator for up to four days. To reheat, place slices in a baking dish with a little broth or apple juice, cover with foil, and warm in a 300 degree oven until heated through.

This keeps the meat from drying out and brings back that delicious flavor.

❓ Frequently Asked Questions About Apple Juice Turkey Brine

1. What type of apple juice should I use?

I recommend using an unsweetened, organic apple juice for this recipe. You can also experiment with different types of apple juice, such as honeycrisp or gala, to see what you like best.

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