Best Apple Brine For Turkey The Night Before Cooking Recipes

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APPLE BRINE FOR TURKEY



Apple Brine for Turkey image

This is a very simple brine for turkey to insure that you have a moist turkey once you roast it. It isn't full of spices, allowing you to season your turkey with fresh herbs, etc while you roast it. I use it in combination with Recipe #267634 267634. I haven't included the overnight brining time in the cook and prep time, since the turkey is just hanging out by itself in the cooler. I use a brining bag that I get at my local grocery store...basically a huge ziplock with a double zipper seal. Food.com wouldn't accept "brining bag" as an ingredient, but you have to have a food quality bag to brine in.

Provided by breezermom

Categories     Apple

Time 10h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 garlic cloves, minced
1 turkey, 15 to 17 lbs
ice

Steps:

  • Combine the apple juice, water, and salt in a large stock pan, Heat and stir until the salt has dissolved completely and the liquid looks clear. Add the garlic and remove from heat.
  • Allow the brine to cool completely.
  • Wash your turkey thoroughly, removing the neck and giblets so the brine can get to the interior of the bird. Save the neck and giblets for gravy or stock.
  • Place some ice in the bottom of a cooler (large enough to hold your turkey. Place the turkey in your brining bag, and place upright in your cooler. Pour the brine over the turkey, and seal the bag securely, removing any excess air so the turkey is totally submerged and covered with the brine. Pour more ice in the cooler so that your turkey will stay cold overnight.
  • When you are ready to roast your turkey, remove it from the brine, and rinse the turkey again. Pat the turkey dry, and season your turkey as you prefer.

Nutrition Facts : Calories 94, Fat 0.3, SaturatedFat 0.1, Sodium 11336.9, Carbohydrate 23, Fiber 0.4, Sugar 19.1, Protein 0.3

APPLE CIDER TURKEY BRINE



Apple Cider Turkey Brine image

Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.

Provided by AngelinaLaRue

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 12

Number Of Ingredients 8

1 gallon water, or as needed, divided
2 cups apple cider
1 cup kosher salt
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon black peppercorns
4 cups ice cubes

Steps:

  • Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

Nutrition Facts : Calories 23.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7607.7 mg, Sugar 4.8 g

ULTIMATE TURKEY BRINE



Ultimate Turkey Brine image

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Provided by Eric

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h25m

Yield 30

Number Of Ingredients 8

1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

Steps:

  • Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
  • Refrigerate brine until completely cooled.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g

LAUREN'S APPLE CIDER ROAST TURKEY



Lauren's Apple Cider Roast Turkey image

The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!

Provided by Lauren

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 15

Number Of Ingredients 8

1 (16 pound) whole turkey, neck and giblets removed
1 ½ gallons water
1 gallon apple cider
1 ½ cups kosher salt
1 cup white sugar
¼ cup extra-virgin olive oil
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning

Steps:

  • Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
  • Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
  • Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.

Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g

BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY



Brined Herb-Crusted Turkey with Apple Cider Gravy image

Provided by Anne Burrell

Categories     main-dish

Time P2DT5h

Yield 8 to 10 servings

Number Of Ingredients 28

7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour

Steps:

  • To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
  • To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
  • Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
  • Preheat the oven to 450 degrees F.
  • Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
  • Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
  • Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
  • Carve the turkey, transfer to a serving platter and serve with the gravy.
  • Give thanks for such a great turkey!!!

APPLE-SPICE BRINE FOR TURKEY BREAST



Apple-Spice Brine for Turkey Breast image

This is the recipe I developed for a turkey breast destined for my stove-top smoker. I'll never make another turkey breast without using this method. It was so moist and flavorful! UPDATE: Just smoked a large turkey breast on the stove top using an enamel roasting pan, with lid. I made a small tray of aluminum foil for the wood chips and placed at one end on the bottom of the roaster . Placed a sheet of heavy duty foil on top of wood chips as a drip tray (turned up corners to catch juices). Then placed a small rack (I used a collapsible steam basket) on top of the foil to hold the meat. Once smoke started, I placed the roaster lid on top and then crimped heavy duty foil over the top. Worked perfectly! Besure to run the vent on the stove or open a window slightly. The smell within the house was heavenly!

Provided by Galley Wench

Categories     Turkey Breasts

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups apple cider
2 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt
4 -6 garlic cloves, sliced
2 bay leaves
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon black peppercorns

Steps:

  • In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
  • Bring to a boil and stir until sugar is dissolved.
  • Remove from heat and add water and allow to cool.
  • Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
  • Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
  • Refrigerate for 3-4 hours.
  • PREPARE STOVE-TOP SMOKER:.
  • Add 2 tablespoon Alder wood to bottom of stove-top smoker.
  • Line drip tray with foil and spray.
  • Remove turkey from brine and place on rack.
  • Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
  • Follow stove-smokers manufacture instructions for smoking poultry.

Nutrition Facts : Calories 108.2, Sodium 14160.3, Carbohydrate 27.8, Fiber 0.1, Sugar 26.5, Protein 0.2

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Turkey is the star of the thanksgiving dinner, and everyone wants it to be juicy and flavorful. Brining the turkey before cooking is a great way to achieve this, and there are many recipes available online. One of the popular brines is the apple brine for turkey, which involves soaking the turkey in a solution of apple cider, salt, sugar, and spices. This article explains what apple brine for turkey is and how it works.

What is apple brine for turkey?

Apple brine for turkey is a solution of apple cider, salt, sugar, and spices that is used to soak the turkey overnight before cooking. The turkey is immersed in the brine mixture, which helps to infuse the flavors into the meat, tenderize it, and keep it moist during cooking. The apple cider in the brine adds a tangy sweetness that complements the savory flavors of the turkey.

How to make apple brine for turkey

Making apple brine for turkey is relatively easy and requires only a few ingredients. Here's how to do it:
  • Ingredients:
    • 1 gallon of apple cider
    • 1 cup of kosher salt
    • 1 cup of brown sugar
    • 1 tablespoon of black peppercorns
    • 2 bay leaves
    • 1 tablespoon of dried thyme
    • 1 tablespoon of dried rosemary
    • 1 tablespoon of grated orange zest
    • 1 gallon of ice-cold water
  • Instructions:
    • Pour the apple cider into a large pot and bring it to a boil.
    • Add the salt, sugar, peppercorns, bay leaves, thyme, rosemary, and orange zest to the pot and stir until dissolved.
    • Remove the pot from the heat and let it cool to room temperature.
    • Place the turkey in a large plastic container and pour the brine mixture over it. Make sure the turkey is fully submerged in the brine.
    • Refrigerate the turkey in the brine overnight.
    • Remove the turkey from the brine and rinse it thoroughly with cold water.

How apple brine for turkey works

Brining is a process of soaking meat in a solution of water, salt, and other flavorings to improve its texture, taste, and moisture content. The salt in the brine helps to dissolve the muscle proteins, which makes the meat more tender and juicy. The other ingredients, such as sugar, herbs, and spices, add flavor to the meat. Apple brine for turkey works by adding a sweet and tangy flavor to the meat and tenderizing it through the salt and sugar in the brine. The apple cider in the brine also contains natural sugars and acids that help to break down the muscle fibers and keep the meat moist during cooking.

Benefits of using apple brine for turkey

Using apple brine for turkey has several benefits, including:
  • Improved flavor: The apple cider, herbs, and spices in the brine add a delicious flavor to the turkey.
  • Tender meat: The salt in the brine breaks down the protein in the meat, making it more tender and juicy.
  • Moist meat: The sugar and acids in the apple cider help to keep the meat moist during cooking, preventing it from drying out.
  • Faster cooking time: Brined meat cooks faster than unbrined meat because it absorbs heat more quickly.

Tips for using apple brine for turkey

Here are a few tips to keep in mind when using apple brine for turkey:
  • Use a fresh turkey: A fresh turkey will absorb the brine better than a frozen one.
  • Use a non-reactive container: When brining, use a non-reactive container, such as a plastic container or a stainless steel pot, to avoid any chemical reactions.
  • Don't over-brine: Over-brining can make the meat too salty and can affect the texture of the meat.
  • Rinse thoroughly: Rinse the turkey thoroughly after brining to remove any excess salt or sugar.

Conclusion

Apple brine for turkey is a delicious and easy way to add flavor and moisture to your Thanksgiving turkey. By following the simple recipe and tips outlined in this article, your turkey is sure to be a hit at the dinner table. Remember to get a fresh turkey, use a non-reactive container, and rinse thoroughly after brining to ensure the best results. Happy cooking!
Brining is the process of soaking meat in a saltwater solution to enhance the flavor, juiciness and tenderness of the meat. Brining a turkey is a popular method of preparation, especially when it comes to holidays like Thanksgiving. Brining a turkey with an apple brine is one of the best ways to add a fruity flavor to your main dish. In this article, we will discuss some valuable tips that you should keep in mind when making an apple brine for your turkey the night before cooking.

Tip 1: Choose The Right Apples

The first tip is to choose the right apples for your brine. When it comes to apple brines, tart apples like Granny Smith are the best option because they have a high level of acidity. This acidity breaks down the proteins in the turkey, making it more tender. Apart from Granny Smith, you can also use other tart apples like Braeburn, Honeycrisp, and Pink Lady.

Tip 2: Use A High-Quality Salt

The type of salt you use in your brine can have a significant impact on the flavor of your turkey. It is recommended to use a high-quality salt like kosher salt or sea salt. Avoid using iodized salt or table salt because they contain additives that can affect the flavor of your brine.

Tip 3: Add Some Sweetness

Adding sweetness to your apple brine can help balance the tartness of the apples. Brown sugar or maple syrup are both great options to add a touch of sweetness to your brine. They also help to caramelize the skin of the turkey, giving it a beautiful golden color.

Tip 4: Don't Overdo It With The Spices

While adding spices is a great way to enhance the flavor of your apple brine, it is important not to overdo it. Overuse of spices can overpower the natural flavor of the turkey. Stick to a few simple spices like garlic, thyme, and black pepper to get the best results.

Tip 5: Use Cold Water

When making your apple brine, always use cold water. Hot water can cause bacteria to grow, which can spoil your brine. Additionally, using cold water can help slow down the breakdown of the meat, resulting in a more tender and juicy turkey.

Tip 6: Brine For The Right Amount Of Time

The amount of time you should brine your turkey depends on its weight. As a general rule, plan to brine your turkey for one hour per pound of meat. This means that a twelve-pound turkey should be brined for twelve hours. It is important not to over-brine the turkey as it can become too salty.

Tip 7: Keep The Turkey Refrigerated

After you have brined your turkey, it is important to keep it refrigerated. Leaving the turkey out at room temperature can lead to bacteria growth, which can make you and your guests sick. Always make sure that your turkey is properly refrigerated until it is ready to be cooked.

Tip 8: Rinse The Turkey

Before cooking your turkey, it is important to rinse it thoroughly to remove any excess salt from the brine. Failing to rinse the turkey can cause it to be too salty and affect the overall taste.

Tip 9: Dry The Turkey

After rinsing your turkey, it is important to dry it thoroughly with paper towels. Drying the turkey helps to ensure that it cooks evenly and prevents the skin from becoming soggy.

Tip 10: Cook Your Turkey To The Right Temperature

The final tip is to make sure you cook your turkey to the right temperature. A turkey that is not cooked to the proper temperature can be dangerous to consume. The internal temperature of your turkey should be 165°F in the thickest part of the meat.

Conclusion:

Brining your turkey with an apple brine is a great way to add flavor and moisture to your main dish. To get the best results, always choose the right apples, use a high-quality salt, and add a touch of sweetness. Don't overdo it with the spices and make sure you brine your turkey for the correct amount of time. Keep your turkey refrigerated, rinse it well, dry it completely and cook it to the right temperature. By following these valuable tips, you can make a delicious apple-brined turkey that your family and friends will love.

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