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+ servings

Apple-Herb Brined Turkey

Rose McAvoy
The first thing to note is, you can use this brine for a whole turkey, parts of the turkey, or chicken! Brining is a wonderfully easy method to add flavor to turkey and chicken and helps it come out moist and juicy.
The process of brining generally yields pan juices that are too salty for making gravy or stock. Brining only the leg quarters of your turkey is much faster than brining the entire bird. It also leaves the whole breast for a more traditional roast, whose pan drippings may be used to make a gravy. --Inspired by Alton Brown's Brined Turkey recipe
5 from 1 vote
Prep Time 3 hrs 40 mins
Cook Time 1 hr
Total Time 4 hrs 40 mins
Course Entree
Cuisine American
Servings 8 +

Ingredients
  

  • 4 cups water
  • 1 cup Kosher salt
  • ½ cup maple syrup may substitute brown sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon whole pepper corns
  • 1 lb 2-3 crisp red apples, quartered
  • 8 cups heavily iced water
  • 5 lbs turkey leg quarters bone-in and skin on
  • 3 6+ inch rosemary sprigs
  • 4-5 thyme

Instructions
 

  • In 3 quart pan, combine the water, salt, syrup, vinegar, and pepper corns. Bring to a boil over medium-high heat, stirring until the solids have completely dissolved into the liquid then combine with the ice water to cool immediately. Alternately, you can cool and refrigerate the mixture, before adding the additional water, until you are ready to brine your turkey.
  • When you are ready to brine the turkey, get out a large stock pot or line a large, clean, food safe bucket with a brining bag, secure the edges by folding them over the top of the bucket. Place the turkey and apples in the pot or bag then cover with the ice cold brine. Make sure the turkey is fully submerged in the brine, place a plate over the meat if needed to keep it in the liquid. Tie off your brine bag if using or cover your pot with the lid or plastic wrap.
  • Refrigerate the brining turkey for 40 minutes for every pound - 3 hours and 2 minutes for 5 lbs. When enough time has passed, remove the turkey from the brine, carefully discard the brine and all the additional ingredients. Pat the skin dry with paper towels and allow the meat to sit for 30 minutes to reach room temperature.
  • While the meat rests: Set the oven rack to the vertical center and pre-heat the oven to 425F. Slice a large onion and a large navel orange into ¼ inch rounds. Arrange the slices, rosemary, and thyme sprigs in an even layer in a roasting pan. Place the turkey, skin side up, on the onion and orange slices.
  • Roast the turkey for 45 minutes - 1 hour, until the thickest part of the thigh has reached 155F degrees. Remove the turkey from the oven, tent loosely with foil, and let rest 10-30 minutes - the temperature of the meat should continue to increase to 165F.
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