Ingredients
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4 cups water
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1 cup kosher salt
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1 cup honey
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1 large red apple, cored and thinly sliced
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1 medium onion, quartered
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3 cloves garlic, crushed
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3 large bay leaves
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 sprigs fresh sage
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1 tablespoon black peppercorns
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8 cups apple cider
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4 cups ice
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1 cup apple cider vinegar
Directions
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Add water to a large stockpot and bring to a simmer over medium-high heat. Add salt and honey, stirring to dissolve. Remove pot from the heat. Stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. Set the pot in a sink full of ice water to speed up the cooling process, if desired.
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Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees F (4 degrees C), or colder, before using.
Cook's Notes:
Submerge turkey in cool brine for 1 hour per pound, preferably overnight. For prebrined frozen turkeys, you may wish to reduce the salt by half.
Alternatively, use jumbo-sized brining bags set inside a small cooler. Place turkey and brine into the bag, squeeze the air out and seal, then surround the bag with ice.
Brined turkeys cook faster, so keep an eye on the thermometer.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
| 194 | Calories |
| 0g | Fat |
| 49g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 7617mg | 331% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 1g | 3% |
| Total Sugars 45g | |
| Protein 0g | 1% |
| Vitamin C 2mg | 2% |
| Calcium 16mg | 1% |
| Iron 0mg | 2% |
| Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
