Apple Cranberry and Brown Sugar Turkey Brine

Why You’ll Love This Recipe

I love this brine because it turns a good turkey into a showstopper. The apple cider vinegar and dark brown sugar create a sweet and tangy foundation, while herbs and whole spices bring rich, earthy depth. The fresh cranberries and orange lend brightness, making every bite taste festive and fresh. It’s a foolproof brine that gives me peace of mind, especially when I’m hosting a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fruit & Spice Mixture (for stovetop):

• fresh cranberries

• navel orange (quartered or just the juice and peels)

• large cinnamon sticks

• apple cider vinegar

Main Brine Base:

• water (lukewarm)

• dark brown sugar

• Kosher salt

• fresh thyme

• fresh rosemary

• black peppercorns

• whole bay leaves

Directions

1. First, I prepare the flavor base on the stovetop. In a medium saucepan, I squeeze the juice from the orange, toss in the peels, and add the cranberries, cinnamon sticks, and apple cider vinegar. I bring everything to a simmer and cook it for about 5 minutes, just until the cranberries start to pop. Then I remove it from the heat and let it cool completely.

2. Meanwhile, I pour 2 gallons of lukewarm water into a large cooler, brining bucket, or container lined with a brine bag. I stir in the brown sugar and salt until they fully dissolve, then add in the thyme, rosemary, peppercorns, and bay leaves.

3. Once the stovetop mixture is cool, I add it to the large brining container and stir everything together.

4. I submerge my turkey fully in the brine, making sure it’s completely covered by the liquid. If some liquid has to be discarded to fit, that’s okay—the key is full coverage of the turkey.

5. I refrigerate or keep the container in a cool place (just above freezing) for at least 8 hours, but ideally 18 to 24 hours.

6. When it’s time to roast, I remove the turkey from the brine, discard the liquid, and pat the turkey dry with paper towels. I don’t rinse it. From there, I season or butter it and proceed with roasting.

Servings and Timing

This recipe yields enough brine for a 20 lb turkey and makes 30 servings once the bird is roasted.

• Prep time: 5 minutes

• Cook time: 5 minutes (for stovetop mixture)

• Brining time: 18 to 24 hours

• Total time: 18 hours and 10 minutes

Variations

• I’ve swapped the orange for lemon in a pinch—still citrusy, but with a different zing.

• If I don’t have apple cider vinegar, I use apple juice or apple cider for a milder flavor.

• When I want a more herbal flavor, I add sage or a few crushed cloves.

• If I’m cooking a smaller turkey or even just a turkey breast, I halve the recipe and reduce the container size.

Storage/Reheating

Since this is a brine, there’s no storing or reheating the liquid after use. Always discard the brine once the turkey has soaked in it—it’s not safe for reuse or consumption due to raw poultry contact.

Any leftover turkey, once cooked, keeps well in the fridge for up to 4 days, and I like to freeze any extra meat for soups or sandwiches.

FAQs

Can I use table salt instead of Kosher salt?

Yes, but I always remember the conversion: 1 part table salt = 2 parts Kosher salt. So for this recipe’s 1 ½ cups of Kosher salt, I use about ¾ cup of table salt.

Do I need to rinse the turkey after brining?

No, I don’t rinse it. I simply pat it dry thoroughly. Rinsing can spread bacteria, and it’s not necessary since the salt has already done its job.

What size container do I need?

I use a 3–5 gallon food-safe bucket or a cooler with a brining bag. It needs to be large enough for the turkey to be fully submerged and to sit in the fridge or in a cold spot.

Can I brine a frozen turkey?

The turkey should be fully thawed before brining. If it’s even partially frozen, the brine won’t penetrate the meat evenly.

How long can I brine the turkey?

I aim for 18 to 24 hours. Any longer and the meat may become too salty or mushy. I avoid brining for more than 24 hours.

Conclusion

This Apple Cranberry and Brown Sugar Turkey Brine is the foundation for a beautifully seasoned and juicy turkey. I love making it during the holidays because it takes the stress out of roasting day and guarantees great flavor from the first slice to the leftovers. With warm spice, sweet-tart fruit, and a perfect salt balance, it transforms an ordinary bird into something truly special. Once I started brining, I never went back—and I don’t think you will either.