Best Apple Turkey Brine Recipes

APPLE CIDER TURKEY BRINE

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.

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING

Steps:

• Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
• To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

APPLE AND TEA BRINE, INJECTED, RUBBED AND DEEP FRIED TURKEY

Steps:

• In a very large pot (big enough to hold turkey) bring all the brine ingredients but turkey to boil then lower heat to simmer for 5 minutes.
• Remove tea bags and cool.
• Add washed turkey to cooled apple mixture and cover with ice cold water making sure turkey is completely submerged adding more water if needed.
• Refrigerate for 10 to 15 hours just so the turkey absorbs the brine.
• Meanwhile make injection liquid by adding cup butter, olive oil, garlic, rosemary, sage and cracked black pepper to season in a pot. Bring to a slow simmer for 10 to 15 minutes removing any water for butter and bringing out the flavors of the herbs.
• Cool drain herbs and garlic set aside for placing under the skin of the turkey.
• Remove turkey from brine discard brine and rinse turkey towel dry inside and out.
• Inject dry turkey in breasts and thighs the night before cooking with the butter mixture.
• Take the garlic and herbs that was set aside and place under the skin of the turkey.
• Place the turkey uncovered on a rack in the refrigerator overnight.
• Heat peanut oil to 350°F.
• Rub turkey with any oil mixture that escaped while sitting overnight then rub inside and out of turkey with dry rub mixture.
• Tie legs and wings to body with cotton string.
• Lower breast side up into hot oil.
• Be cautious of hot splattering oil.
• Maintain oil temp at 350°F.
• Fry 3 minutes a pound till 180°F.
• Remove from oil and rest for 15 minutes.
• Carve and eat.

APPLE-SPICE BRINE FOR TURKEY BREAST

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.

HONEY-APPLE TURKEY BRINE

Steps:

• Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
• Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.

STEVE'S APPLE BRINE FOR TURKEY

Steps:

• Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
• Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
• Pour cold apple juice into cold spice mixture and stir until combined.

APPLE JUICE TURKEY BRINE RECIPE - (4.2/5)

Steps:

• Mix all ingredients in a non-reactive container until dissolved. If you are using a salt other than Diamond Crystal Kosher salt, substitute 3/4 cup Morton Kosher Salt, or 1/2 cup pickling salt, or 1/2 cup of non-iodized table salt. Rinse turkey, and pat dry with paper towels. Then immerse turkey in the cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). Cover the pot and refrigerate for 8-12 hours. After brining, rinse the turkey and pat dry with paper towels. If you have the time, place on a rack over a rimmed baking sheet and allow to air-dry 8-12 hours in the refrigerator. This helps create crispy skin during cooking

APPLE TURKEY BRINE

Steps:

• 1. In a large pan combine salt, sugar, and 1 quart of water.
• 2. Bring to a simmer and simmer until salt and sugar is dissolved. Turn off heat and let cool.
• 3. Add the remaining ingredients to the cooled brine.
• 4. Cover with plastic wrap and refrigerate until cold.
• 5. Place the turkey in a container large enough to hold the turkey and brine.
• 6. Pour the cold brine over the turkey.
• 7. If there is not enough brine to cover the turkey add more water.
• 8. Cover and brine for 24 hours.
• 9. Remove the turkey and rinse well.
• 10. Then dry.
• 11. Now the turkey is ready to roast.

APPLE AND HERB BRINE FOR TURKEY

Steps:

• Combine all ingredients (except olive oil and butter) in a large pot and bring to a boil.
• Turn off heat and let the brine cool completely.
• Place a cleaned turkey (giblets removed) breast-side down into the brine. You can brine it right in the pot if it fits, or in a brining bag.
• Refridgerate turkey in brine for 16 - 24 hours.
• Remove turkey from brine and rinse really well to remove excess salt from surface of the bird. (All the good brine flavor will be inside the meat).
• Pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird.
• Roast your turkey according to your directions. (I roast mine in a roasting bag.).

APPLE BRINE FOR TURKEY

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.

WET TURKEY APPLE BRINE

Steps:

• Combine water, apple juice, brown sugar, kosher salt, orange peel, rosemary, peppercorns, garlic, allspice, ginger, and bay leaves in a stock pot; bring to a gentle boil. Remove from heat and cool to room temperature.

APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING

Steps:

• Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
• To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.