Apple Cider Sage Turkey Brine

Brining your turkey with this Apple Cider Sage Turkey Brine before roasting will not only infuses the meat with the delicious flavors of fresh apple cider and sage, but it will help keep the meat moist and tender.

I have made a few different turkey brine recipes over the years.

Last year I shared a recipe for Fresh Herb and Citrus Turkey Brine and before that I mostly used a more basic recipe. But, once you understand the process of brining, it is pretty easy to mix things up to create different flavor results.

Because this will be our first Thanksgiving in Colorado and our first Thanksgiving with my sister living near by, I thought: why not mix things up a little bit with a new recipe for the big day.

We tested this Apple Cider Sage Turkey Brine out in advance and we all agree that it is a winner.

Apple Cider Sage Turkey Recipe

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Turkey Brining Do’s and Don’ts

Brining might sound complicated and lengthy, but once you get the hang of it the process is really not difficult.

There are a few rules you should know about before you attempt brining a turkey.

If you are wondering how to roast a turkey, check out my Turkey Roasting Tips to learn more about the method that I like to use to roast my turkey as well as a few hints, tips, and tricks for a moist, flavorful turkey.

Use a fresh, unsalted turkey.

Many frozen turkeys come pre-brined in a plain salt water solution.

Additionally, a turkey labeled as “kosher” will already be salted.

Brining a turkey with this Apple Cider Sage Turkey Brine in these situations would result in an incredibly salty turkey, which is not ideal.

Keep the proportions of the recipe.

If you need a larger or smaller amount of this Apple Cider Sage Turkey Brine, depending on the size of your bird, you will need adjust all of the ingredient amounts in the recipe.

For example, all of the ingredients in this Apple Cider Sage Turkey Brine recipe  would need to be doubled if you needed double the amount – not just the liquid.

Once we brined Cornish Game Hens in this Apple Cider Sage Turkey Brine and it worked just fine, we just reduced the entire recipe by half since the birds were so much smaller.

Store safely and at the proper temperature.

I prefer to place my turkey with the Apple Cider Sage Turkey Brine in a large zip-top bag. I recommend the Ziploc Big Bags (size large or extra large).

If the turkey is small enough, place the bagged turkey inside something to contain any leaks (such as a roasting pan or foil tray) and store in the refrigerator.

If the turkey is extra large and will not fit in your refrigerator, place the bagged turkey in a cooler and surround the zipped bag with ice.

Do not add ice to the Apple Cider Sage Turkey Brine as that would only dilute the ratios of salt to liquid.

Then, store the cooler wherever it is coolest – the garage, basement, or even on the back porch if temperatures are cold enough.

Apple Cider Sage Turkey Recipe

Click HERE to save this recipe for Apple Cider Sage Turkey Brine to Pinterest!

Brine for the appropriate length of time.

How long you will brine your turkey in this Apple Cider Sage Turkey Brine largely depends on how big the piece of meat is.

A simple boneless, skinless chicken breast or a couple of pork chops don’t need more than an hour.

In contrast, a large 18+ pound turkey will need several hours or up to a full day to soak in the brine. Here is a quick run down recommended brining times according to my experience.

Brining Time Guide

  • Whole Turkey: 12-24 hours
  • Turkey Breast: 3-6 hours
  • Large Whole Chicken: 2-4 hours
  • Chicken Breasts: 1 hour

What do you do if due to your schedule you need to brine the turkey earlier than 24 hours before roasting?

I suggest brining it for the 12-24 hours you need.

Then, remove it from the brine and rinse it inside and out.

Pat it dry with a paper towel and then store it in the fridge for up to an additional 24 hours until you are ready to roast.

After that, you can proceed to roast as you normally would. Below is the method that I like to use:


I typically choose a turkey around 16-18 lbs. It allows for some leftovers but not so much that we all get tired of it.

If using a larger turkey, simply extend the roasting time and tent the breast with foil to avoid over browning.

1. Preheat the oven to 375 degrees F. Slather the outside of the turkey in butter as well as under the breast skin.

Place herbs under the skin covering the breast, if desired. Stuff the cavity with additional herbs, if desired, and an onion cut into sixths. Cover the wing tips with foil.

2. Use a V-Rack roaster for your turkey. Place 3 cups of water in the bottom of the pan. Add chopped onion and carrots at the bottom of the roasting pan.

Place the turkey on the rack, starting with it facing breast side down. Roast for 45 minutes.

3. Remove the turkey from the oven, flip it breast side up, and baste the turkey with pan drippings. Cover the breast with foil.

Add an 2 more cups of water to the pan. Roast the turkey for an additional 1 1/2 hours to 2 1/2 hours, or until the meat thermometer inserted in the breast registers 160 degrees F and the leg/thigh registers at about 170 degrees F.

4. When the turkey has reached the correct temperature, remove it from the oven, tent with foil and let it rest for 30-45 minutes on a large cutting board before carving.

Have you ever brined a turkey before?

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More Thanksgiving Turkey Brine Recipes and Tips

If you’re looking for additional turkey brining inspiration for your Thanksgiving Menu this year, here are a few other favorite recipes.

Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

Fresh Herb Citrus Brined Turkey combines lots of fresh herbs with a subtle hint of citrus.

Brining a turkey in this Rosemary Beer Brine will tenderize the meat and infuse it with a TON of flavor for Turkey Day!

Apple Cider Sage Turkey Brine

Yield: brine for one 14 - 16 lb. turkey

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 12 - 24 hours

This apple cider sage turkey brine infuses roasted turkey with so much flavor and helps keep the meat moist. It’s a must have for me when I’m hosting Thanksgiving.


For the Brine:

  • 3 quarts fresh apple cider
  • 1 1/4 cup Morton kosher salt
  • 4 bay leaves
  • 3 tablespoons whole allspice berries
  • 2 tablespoons peppercorns
  • packed 2/3 cup chopped fresh sage leaves
  • peel of 2 large oranges
  • 3 quarts cold water


To Prepare the Brine:

In a large stockpot, combine everything except the water. Bring to a rolling boil over medium-high heat. Turn heat off and cool to room temperature. Add cold water.

For smaller stock pots, you may have to allow the brine to cool and add the additional amount when pouring the brine into the bag in the following step.

To Brine the Turkey:

Place the turkey in a large zip-top bag. I recommend the Ziploc Big Bags (size large). Put the bagged turkey in a clean cooler.

Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Zip the bag closed. Place the cooler in a cool place, such as your garage or basement (if temperatures are cold enough), and allow the turkey to soak in the cold brine for 12-24 hours.

Use gel ice packs or bagged ice around the zipped bag inside the cooler, if necessary, to keep the brine below 40°F. (Adding more ice directly to the brine would only dilute it.)

Alternatively, if you have room in your refrigerator, you may place the bagged turkey in a large foil tray rather than a cooler and store it on the fridge shelf.

Rinse the turkey inside and out and pat dry the turkey with paper towels. Bring to room temperature for 2 hours before roasting. Roast according to your preferred method.


Depending on the brand of kosher salt you use, you'll need different amounts of salt because the different brands available on the market have different densities. I use Morton's kosher salt in this recipe, however here are the conversions and listings for the maximum amount of salt to use per gallon of liquid:

  • Diamond Crystal 2 cups salt per gallon of liquid.
  • Morton's kosher 1 1/3 cups salt per gallon of liquid.

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