Cranberry, orange, and fresh herbs create a vibrant brine that delivers juicy, tender turkey for festive occasions.
# What you'll need:
→ Brine Base
01 - 16 cups cold water
02 - 4 cups apple cider
03 - 1 cup kosher salt
04 - 1/2 cup brown sugar
05 - 1 tablespoon black peppercorns
06 - 1 tablespoon whole allspice berries
07 - 2 bay leaves
→ Aromatics
08 - 2 cups cranberries, fresh or frozen
09 - 2 large oranges, sliced with peel on
10 - 6 garlic cloves, smashed
11 - 1 large onion, quartered
12 - 4 sprigs fresh rosemary
13 - 6 sprigs fresh thyme
→ For Brining
14 - 1 whole turkey (10–16 lbs), thawed if frozen
15 - Additional cold water and ice, as needed
# Method:
01 - In a large stockpot, combine cold water, apple cider, kosher salt, brown sugar, black peppercorns, allspice berries, and bay leaves. Bring to a boil, stirring until the salt and sugar are fully dissolved.
02 - Incorporate cranberries, orange slices, garlic, onion, rosemary, and thyme into the pot. Simmer for 5 minutes, then remove from heat.
03 - Allow the brine to return to room temperature. To expedite cooling, add 2–3 cups of ice if desired.
04 - Place the thawed turkey into a large brining bag or food-safe container. Pour the cooled brine over the turkey, adding additional cold water if required to fully submerge the bird.
05 - Seal or cover the container and refrigerate for 12–24 hours, turning the turkey once or twice during brining for even flavor absorption.
06 - Remove the turkey from the brine, discard the liquid, rinse the turkey thoroughly under cold water, and pat completely dry with paper towels. Continue with your preferred roasting method.
