Apple Cranberry and Brown Sugar Turkey Brine
This flavorful turkey brine blends cranberries, apple cider vinegar, brown sugar, herbs, and spices—perfect for juicy, tender, and festive holiday turkey every time.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 18 hours 10 minutes
- Yield: Brine for one 20 lb. turkey (serves approx. 30)
- Category: Dinner, Holiday Recipes
- Method: Brining
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cranberry Mixture:
12 oz fresh cranberries
1 navel orange, quartered
2 large cinnamon sticks
2 cups apple cider vinegar
Remaining Brine Ingredients:
2 gallons lukewarm water
2 cups dark brown sugar
1½ cups Kosher salt
6 sprigs fresh thyme
2 sprigs fresh rosemary
3 tbsp black peppercorns
12 whole bay leaves
Instructions
Make the Cranberry Base:
In a medium saucepan, squeeze the orange quarters and add both the juice and rinds to the pot. Add cranberries, cinnamon sticks, and apple cider vinegar. Bring to a simmer and cook for 5 minutes. Let cool completely.
Prepare Brine Container:
In a 3–4 gallon cooler or a 5-gallon bucket with a brine bag, add the 2 gallons of lukewarm water. Stir in brown sugar and kosher salt until fully dissolved.
Combine Mixtures:
Add the cooled cranberry-orange mixture to the water. Stir in fresh herbs, peppercorns, and bay leaves.
Brine the Turkey:
Submerge the raw turkey in the brine mixture, ensuring it’s fully covered. If some liquid is left out, that’s okay as long as the turkey is completely submerged. Refrigerate or store in a cold area (above freezing) for at least 8 hours, up to 24 hours.
After Brining:
Remove turkey from brine and discard liquid. Do not rinse the turkey—just pat dry with paper towels and proceed with roasting.
Notes
This recipe makes enough brine for up to a 20 lb. turkey.
Substitute: If using table salt, use ¾ cup instead of 1½ cups of Kosher salt.
Brine must be refrigerated or stored below 40°F — do not freeze.
Discard used brine — it is not safe to reuse or cook with.
Optional: Add a whole peeled onion inside the turkey cavity for extra flavor.
Roast a 20 lb. unstuffed turkey in a covered pan at 325°F for about 3 hours (no basting needed).
