Our favorite Apple and Herb Turkey Brine with step-by-step photos showing how to brine and roast a turkey to juicy perfection—perfect for Thanksgiving.
Thanksgiving will arrive before you know it, so I’ll be sharing several holiday recipes over the next week. We’ll start with the centerpiece: the turkey. Every year we brine our turkey and roast it in an oven bag—this method consistently produces juicy, tender meat. It does require some planning, but holiday meals are usually planned in advance anyway.
Begin by thawing your turkey in the refrigerator up to a week ahead. In this tutorial a 9 1/2 lb bird took about four days to thaw completely in the fridge, which is the safest method.
The brine I’m sharing is simple and flavorful: chicken broth, apple cider (or juice), garlic, brown sugar, peppercorns, thyme, rosemary, and kosher salt. Salt is the brining agent that helps the meat retain moisture, which is why brining prevents a dry turkey.
Prepare the turkey the night before roasting so the bird has time to absorb the aromatics and salt from the brine.
You’ll need a large, clean bucket or stockpot with a lid (dedicate one for brining if possible), a heavy-duty roasting pan, a turkey-size oven bag, and a reliable oven-safe meat thermometer.
Ready to learn how to brine? It’s a game changer—no more dry turkey. We roasted our 9 1/2 lb bird to 180°F to encourage browning and it remained juicy and tender.
Start by boiling the brine ingredients (except the ice) just long enough to dissolve the salt and sugar, then cool the mixture completely to room temperature before using.
Clean the bucket or pot thoroughly. Rinse the turkey and remove the neck and giblets, then place the turkey into the container. Cover the bird completely with ice (you may need a 10 lb bag or two), and pour the cooled brine over it. The turkey should be fully submerged; add water or additional broth if necessary.
If possible, refrigerate the brining turkey and let it soak for 12 to 24 hours. If your fridge is full, you can keep the sealed bucket outside if it’s cold, or in the coldest room of your home such as a basement—add ice periodically to maintain a safe temperature.
Brining followed by roasting in an oven bag can reduce cooking time. Our 9 1/2 lb bird roasted in just under two hours.
When it’s time to cook, remove the turkey from the brine and set it in a clean sink. Discard the brine, then rinse the turkey thoroughly and pat it dry with paper towels.
Rub the outside lightly with olive oil and sprinkle with fresh chopped herbs such as thyme and rosemary.
Place the turkey in an oven bag (shake with flour first if the bag instructions call for it) and set the bagged bird into a heavy-duty roasting pan. Stuff the cavity with aromatics like onions and apples; celery works well too.
Seal the bag and cut small air vents if the bag instructions require them. Insert your thermometer into the thickest part of the breast and set it to alert at 165°F. Bake at 350°F until the thermometer beeps. Our 9 1/2 lb turkey reached 165°F in just under two hours; for a deeper color you can cook a bit longer, but monitor the internal temperature to avoid overcooking.
When done, remove the turkey from the oven, cut away the bag, save the pan juices for gravy, and let the bird rest for 15 minutes before carving. Resting helps the juices remain in the meat, keeping slices moist.
Below is the specific brine recipe and instructions I used. It yields a flavorful, juicy turkey and serves about 12 to 14 people.
Apple and Herb Turkey Brine
Ingredients
Equipment:
- 5-gallon bucket and lid (washed well)
- A reliable oven-safe meat thermometer
- 1 oven bag – turkey size
- Heavy-duty roasting pan
Brine:
- 1 turkey (up to 12–14 lbs)
- 1 gallon chicken broth
- 1/2 gallon apple juice or cider
- 1/2 cup brown sugar
- 1 cup kosher salt
- 1 sprig rosemary
- 2–3 sprigs thyme
- 1 Tbsp whole peppercorns
- 5 garlic cloves, smashed
- Ice (consider 10 lb bag or two)
Ingredients for Roasting:
- 1–2 Tbsp olive oil
- 2 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh thyme, chopped
- 1 apple, cut in chunks or thick slices
- 1 onion, cut in chunks or thick slices
Instructions
-
A week before brining, place the turkey in the refrigerator to defrost.
-
The day before roasting, combine all brine ingredients (except the ice) in a very large stockpot. Bring to a boil, then remove from heat and cool to room temperature. Cooling can take an hour or two.
-
Clean the bucket or pot you will use to submerge the turkey. Rinse the turkey and remove and discard the neck and giblets.
-
Place the turkey in the bucket, cover completely with ice, and pour the cooled brine over it so the bird is fully submerged. Add water or broth if needed.
-
Refrigerate the brining turkey for 12 to 24 hours if possible.
-
If the fridge is full, keep the bucket tightly covered outside if it’s cold, or in the coldest room of your home. Add ice periodically to keep it cold.
-
When ready to roast, remove the turkey from the brine and discard the brine. Place the turkey in a clean sink, rinse thoroughly, and pat dry.
-
Rub the turkey with a light coating of olive oil and sprinkle with fresh chopped herbs.
-
Place the turkey in an oven bag, set it in a heavy-duty roasting pan, and stuff the cavity with onions and apples (or celery if you prefer).
-
Seal the bag, cut vent holes if instructed, and insert a thermometer into the thickest part of the breast. Set it to alert at 165°F.
-
Bake at 350°F until the thermometer reaches 165°F. A 9½ lb turkey took just under two hours in our oven.
-
Remove the turkey from the oven, cut away the bag, save the pan juices for gravy, and let the turkey rest for 15 minutes before slicing.
Notes
- Plan about 1 lb of turkey per person because bones and carcass are discarded.
Sharing this recipe with a link is appreciated. Content and photographs are copyright protected.