- Meat and poultry
- Roast turkey
Guaranteed moist, this turkey is soaked in an apple-infused brine before roasting. Enjoy!
4 people made this
- 1 (7kg) whole turkey
- 5L water
- 3L cloudy apple juice
- 340g coarse sea salt
- 200g granulated sugar
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
MethodPrep:45min ›Cook:4hr ›Extra time:8hr › Ready in:12hr45min
- Mix water, apple juice, salt and sugar in a large pot or food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in fridge for 8 hours or overnight
- Preheat oven to 170 C / Gas 3.
- Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting tin; pat turkey and cavity dry with kitchen paper. 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 aluminium foil.
- Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 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.
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled pot, a brining bag or a food-grade plastic bucket. Never use ordinary plastic bags, plastic bins or metal buckets or containers not meant for food use.
Reviews & ratingsAverage global rating:(22)
Reviews in English (17)
I tried it on two turkey breasts at half the recipe and man was it delicious. We're looking forward to trying it on the whole turkey this Thanksgiving!-25 Nov 2014
by Susan Redstreake
Ive made this brine for my fresh Turkey for the past 3 or 4 years. I will never make a Turkey any other way. It's the juiciest Turkey I've ever made. I don't t change the recipe at all except to add rosemary and sage. Thanks so much for posting this recipe and this year will post a picture of my bird!!-22 Nov 2016
I made the brining liquid for the turkey and it was OK--can't say that it added any taste to the bird, but the turkey was nice & moist.I did find that the unstuffed 16lbs turkey was cooked in 2.5 hrs, rather than 3.5-4.5 hrs @ 325º. I pulled the turkey out at 160º (though really wanted to pull it out at 155º) and because it was done so early, I let it rest for over 2 hrs. Still very hot when we finally cut into it, so don't think you have to time it so perfectly. The turkey was very moist and cooked through.-01 Dec 2015
There are many methods to cook a turkey,
my personal favourite is brining. Brine usually refers to water saturated with salt that is used to preserve food, such as when making pickles. When brining poultry, the goal is not to pickle them, but rather to prep them for cooking by getting them all moist and plump while helping them absorb other flavours usually included in the brine. The brine is therefore a water bath of flavours and aromatics – together with salt, which aids the absorption process – in which a turkey is placed and left to soak.
Brining usually results in the moistest turkey, and it aids the browning process. Brined Turkeys usually come out fabulously evenly browned. The aromatic contents of the brine, are really open to your creativity. Think of combinations that go together, and of the overall flavour. I have chosen to go with apple, maple, cinnamon and cloves with hints of orange for mine, because all these spell Christmas to me. You can go for any combination you like.
1. BRINE THE TURKEY In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.
2. Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.
3. MAKE THE HERB BUTTER In a medium bowl, blend all of the ingredients except the salt and pepper.
4. Set a clean rack over a clean baking sheet and set a large rack in a large roasting pan. Gently separate the turkey skin from the breast meat. Rub half of the herb butter over the breast meat under the skin. Spread the remaining herb butter all over the skin of the breast and legs season with salt and pepper. Set the breast in the prepared roasting pan and tuck the wings under it. Transfer the legs to the prepared baking sheet. Let stand at room temperature for 1 hour.
5. Preheat the oven to 400°. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.
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- 1 (12-lb.) whole fresh or frozen turkey, thawed
- 6 tablespoons unsalted butter, softened and divided
- 1 tablespoon chopped fresh thyme
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 4 small yellow onions, quartered and divided
- 4 small apples, quartered and divided
- 4 small carrots, halved and divided
- 4 fresh thyme sprigs, divided
- Cooking spray
- 2 cups cider
- 1/4 cup apple jelly
- Calories 252
- Fat 8g
- Satfat 4g
- Unsatfat 3g
- Protein 26g
- Carbohydrate 18g
- Fiber 2g
- Sodium 539mg
- Calcium 4% DV
- Potassium 11% DV
- Sugars 14g
- Added sugars 4g
Apple-Brined, Hickory-Smoked Turkey
This juicy, amber-colored turkey imbued with wood smoke is a benchmark of pride every Thanksgiving. If the bird darkens too quickly, loosely cover with foil, then remove the foil in the final minutes of cooking. For more delicious recipes like this one, check out our latest cookbook Weber’s Greatest Hits.
Apple-Brined, Hickory-Smoked Turkey
By Jamie Purviance
Prep time: 15 minutes
Brining time: 24 hours
Grilling time: 2 1/2 to 3 1/4 hours
2 quarts unsweetened apple juice
1 pound light brown sugar (2 cups packed)
1 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed
1 turkey, 12 to 14 pounds, thawed if frozen
1. In a saucepan over high heat, combine the juice, sugar, and salt and bring to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Let cool to room temperature.
2. In a 5-gallon food-grade plastic bucket or other large container, combine the water, oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir well. Remove the neck and giblets from the cavity of the turkey and reserve for another use, then remove and discard any fat from the cavity. Submerge the turkey in the brine, topping it with a heavy weight if needed to keep it completely immersed. Refrigerate for 24 hours.
3. Soak 4 large handfuls hickory chips in water for at least 30 minutes. Prepare the grill for indirect cooking over medium-low heat (350°F).
4. Brush the cooking grates clean with your grill brush. Set a roasting rack in a large, heavy-gauge disposable foil pan. Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels. Tie the legs together with butcher’s twine. Brush the turkey all over with oil and place it on the roasting rack. Brush the cooking grates clean. Drain 2 handfuls of the wood chips, add to the charcoal briquettes or the smoker box of a gas grill, and close the lid. When smoke appears, place the pan with the turkey on the cooking grates and cook over indirect medium-low heat, with the lid closed. When the wings are golden brown, after about 40 minutes, wrap them with aluminum foil to prevent them from burning. Brush the rest of the turkey with more oil. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature of 350°F and monitor with your iGrill. When the turkey breasts are golden brown, after about 1 hour, cover the turkey with aluminum foil to prevent the skin from over-browning. Drain the remaining wood chips, add to the charcoal or the smoker box, and close the lid. Cook the turkey until the internal temperature of the thickest part of the thighs away from bone is about 165°F, 12 to 14 minutes per pound.
5. Transfer the turkey to a cutting board, cover loosely with aluminum foil, and let rest for 20 minutes before carving. Use the drippings to make gravy
©2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits&trade by Jamie Purviance. Used with permission
This apple cider brined turkey breast is moist, flavorful, and the perfect main dish for a small holiday gathering or family dinner.
- 6 to 7 lb fresh turkey breast
- 3 tablespoons butter, softened
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme leaves, finely chopped
- 4 cups low-sodium chicken broth (approximately)
- 1/2 cup apple cider
For the brine:
- 5 quarts water, divided
- 3/4 cup kosher salt
- 3/4 cup sugar
- 6 whole cloves
- 6 whole allspice berries
- 10 whole black peppercorns
- 1 cinnamon stick
- 1 quart apple cider
- 2 sprigs rosemary
- Place 1 quart of the water in saucepan over medium heat. Add the salt and sugar and stir until dissolved. Add the cloves, allspice, peppercorns and cinnamon stick. Remove from the heat and allow to cool completely, 30 minutes.
- Combine the cooled sugar-salt mixture with the remaining 4 quarts of water and apple cider in a very large stockpot or food-safe plastic container. Add the rosemary. Submerge the turkey breast in the brine, cover and refrigerate for 4 to 5 hours.
- Remove the turkey from the brine, rinse under cold running water and pat dry thoroughly. Position a rack in the center of the oven and preheat to 450°F.
- Combine the salt, pepper, rosemary and thyme in a small bowl. Sprinkle some in the cavity of the turkey breast, then set the breast upright. Using your hands, rub the softened butter all over the skin, then sprinkle on the balance of the seasoning mix. Place the turkey on a rack inside a roasting pan. Add chicken broth to 1/4-inch depth in the bottom of the pan. This will prevent the drippings from burning.
- Place the turkey breast in the oven and roast for 15 minutes. Turn the pan 180° and roast 15 minutes longer. Reduce the heat to 325° and continue roasting until the internal temperature at the thickest part of the breast registers 160°F, 35 to 45 minutes longer. If you feel the skin is browning too quickly during roasting, tent with heavy-duty aluminum foil.
- Remove the breast from the oven and allow to rest for 20 minutes before carving.
- While the turkey is resting, skim any excess fat from the pan juices and add enough chicken broth to equal 2-1/2 cups. Stir in the apple cider, place in a saucepan and bring to a simmer over medium heat. In a small bowl, whisk together 1/4 cup cornstarch with 1/3 cup water. Add to the simmering broth and continue whisking until thickened. Season to taste with salt and freshly ground black pepper. Transfer to a bowl or gravy boat for serving.
Note: Nutrition information is estimated and may vary from your actual results.
Thanksgiving Tradition, Apple Brined Turkey
First, start with Turkey 101. Got that? Then, resume with my apple turkey brine tradition below.
Hands down, my Apple Brined Turkey recipe is an all-time winner for a moist and flavorful turkey. Need more kitchen? If your oven is all jammed up – take it outdoors and grill it. Or, a Thanksgiving turkey solution: Cook 1 turkey in the oven and 1 on the grill.
George’s Apple Brined Roasted Turkey
chefgeorgehirsch.com | George Hirsch Lifestyle
Brining is an overnight process requiring TWO days preparation.
If preparing a frozen turkey, be sure to thaw it in refrigerator well in advance. Brine the turkey in a large stockpot or a large food-safe-plastic bag. The turkey needs to be completely submerged in brine, or you must turn turkey every couple hours. I prefer turkeys no larger than 12-14 pounds for best tenderness and flavor and if grilling I have my butcher split the turkey for ease of brining and grilling. Cook additional turkeys if serving more than 12-14 people. As a guide, figure each pound of turkey on the bone feeds one person.
STEP 1: First day
On the day prior to cooking: Brine for a 12-pound turkey prepare a double brine recipe for larger turkey.
Apple Brine Mixture
1 Tablespoon black peppercorns, coarsely crushed
To prepare brine, combine ingredients in a large saucepan bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
STEP 2: First day
Add Flavor Ingredients to Apple Brine Mixture:
6 garlic cloves, peeled & cut in half
1 rib celery, chopped into two inch pieces
2 Tablespoons fresh ginger, peeled & sliced
3 each sage leaves, rosemary sprigs, thyme
Remove giblets and neck from turkey reserve for making gravy. Rinse turkey with cold water pat dry. Trim excess fat. Stuff body cavity with orange quarters, ice, onion, ginger, sage, rosemary and thyme. Place turkey in a large stockpot or food-safe-plastic bag. Pour apple brine mixture over turkey. Depending on size of turkey refrigerate for 6 hours for a split turkey, or 12 hours for a whole 12 pound, turning occasionally. Add one-hour bringing time per additional pound of turkey.
1 Tablespoon fresh sage, chopped
1 teaspoon fresh ground black pepper
2 cups chicken broth or stock
fresh ground black pepper
6 slices pancetta or bacon
Preheat oven to 450 degrees.
Remove turkey from brine, discard brine and orange quarters. Rinse turkey with cold water pat dry. Lift wing tips up and over back tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter sprinkle with 1/2 teaspoon pepper. Bake at 450 degrees for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over, breast side up. Put turkey neck and giblets in pan. Brush turkey breast with 1 tablespoon butter sprinkle with 1/2 teaspoon pepper lay slices of pancetta over breasts. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of thigh registers 170º.
Cover breast of turkey loosely with foil if it browns too quickly. Remove turkey from oven let stand 30 minutes. Pour off drippings and remove turkey neck and giblets for gravy cover turkey to keep warm.
- 8 cups apple cider
- ⅔ cup kosher salt
- ⅔ cup sugar
- 1 tablespoon black peppercorns, coarsely crushed
- 1 tablespoon whole allspice, coarsely crushed
- 8 (1/8-inch-thick) slices peeled fresh ginger
- 6 whole cloves
- 2 bay leaves
- 1 (12-pound) fresh or frozen turkey, thawed
- 2 oranges, quartered
- 6 cups ice
- Remaining ingredients:
- 4 garlic cloves
- 4 sage leaves
- 4 thyme sprigs
- 4 parsley sprigs
- 1 onion, quartered
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 tablespoons unsalted butter, melted and divided
- 1 teaspoon freshly ground black pepper, divided
- ½ teaspoon salt, divided
To prepare brine, combine first 8 ingredients in a large saucepan bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey reserve for Savory Herb Gravy. Rinse turkey with cold water pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water pat dry. Lift wing tips up and over back tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving serve with gravy.
Note: Nutritional analysis includes Savory Herb Gravy.
Butterflies in your stomach moment:
When your meat thermometer reads at 165 degrees Fahrenheit, remove that gorgeous turkey from the oven, let it rest for at least fifteen to thirty minutes, and … Oh my gosh y’all! You’re going to be in Turkey Heaven.
Flirting with Flavor
Turkey recipe: this aromatic lemon, apple and herb turkey is moist, tender, delicious and the perfect centerpiece for your holiday meal! Easy to make and bursting with flavor.