This turkey brine recipe is so incredible that it will probably start appearing at all of your holiday gatherings. Smoked turkey brine will give your turkey moisture, tenderness, and amazing fall flavors of apples, fresh herbs, and spices.
- Mix together water, salt, brown sugar, Worcestershire sauce, garlic, and pepper in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine.
- Cover and store in the refrigerator. Soak for two days before smoking or roasting.
How to make a Turkey Brine | Turkey Brine | Thanksgiving
Simple Apple Spice Turkey Brine 🔗
Using my apple spice turkey brine recipe will add moisture, tenderness, and those amazing fall flavors of apples, fresh herbs, and spices to your turkey!
Prep: 15min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 116 kcal, Carbohydrate 29 g, Protein 1 g, Fat 0.4 g, Saturated Fat 0.1 g, Trans Fat 0.002 g, Sodium 29 mg, Fiber 3 g, Sugar 22 g, unSaturated Fat 0.14 g, servingSize 1 serving
Ingredients:
- 4 cups water
- 4 cups apple juice
- 1 ½ cups kosher salt (or 1 cup table salt)
- ½ cup brown sugar
- 1 Tablespoon ground cinnamon
- 1 Tablespoon black peppercorns
- 1 Tablespoon candied ginger
- 10 cloves
- 2 sprigs each rosemary, sage, and thyme
- 6 cups ice cubes
- 4 cups apple juice
- 1 large apple (quartered)
- 1 yellow onion (quartered)
Instruction:
- Make the brine. In a large stockpot, combine the water, apple juice, salt, spices, and herbs. Bring to a boil.
- Cool. Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. Allow the brine to fully cool before adding the turkey.
- Brine the turkey. Once the brine is fully chilled, add the turkey to the container you plan to brine it. Pour the apple spice turkey brine over the turkey and nestle the sliced apple and onion in the brine around the turkey. Brine in a container that can keep the turkey fully submerged in the brine. Also, keep your turkey and brine below 40 degrees F during the entire brining process. Brine your turkey for a minimum of 8 hours, and no longer than 18 hours, or approximately 1 hour per pound of turkey.
- Pat dry. Once your turkey has been in the brine for long enough, remove from the brine pat completely dry with a paper towel. Drizzle with a little cooking oil or melted butter for a crispier skin. You don't need to add any additional salt or seasoning to the exterior of the turkey before grilling or smoking. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine.
FAQ
Should I brine my turkey before I grill it?
Although brining a turkey isn’t necessary, it does enable the meat to retain more water and salt before being grilled, which will enhance the flavor and moistness of the meat.
How long should you soak a turkey in brine?
Keep the Turkey Cold and Let It Brine for 8 to 18 Hours Place the turkey in the refrigerator and let it brine for at least 8 hours (and up to 18 hours), but don’t leave it in the brine for any longer than is advised because over-brining can make the turkey too salty and give it a spongy texture.
What is a good brine ratio?
The basic salt to water ratio for a brine is 4 tablespoons of kosher salt to 1 quart (4 cups) of water, which is reduced to 3 tablespoons if fine table salt is used.
Do you rinse brine off turkey before cooking?
After wet or dry brining, the turkey should always be rinsed before being dried with a paper towel or allowed to air dry for a few hours in the refrigerator.