Web directions combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot.

Turkey brine apple cider vinegar. Bring the mixture to a simmer and cook, stirring occasionally, until the sugar and salt are dissolved. 1 day 2 hrs 30 mins cal/serv: Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.

Preheat oven to 325 degrees f (165 degrees c). Carefully turn turkey over (breast side up) using tongs. Submerge turkey in brine, cover the container, and place in refrigerator, 8 hours or overnight.

Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. Web 20 mins total time: Makeover your thanksgiving turkey this year!

In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns. You’ve heard about brining a turkey but, you’re afraid to try it because what if doesn’t turn out right? Place the raw turkey in the prepared cider brine fluid.

Stuff the cavity of the turkey with the herb bouquet, and a couple of orange sections. Bake at 450 degrees for 30 minutes. Packed brown sugar 4 cinnamon sticks 3

View our privacy statement here. Set aside for 15 minutes to cool. Web a basic brine ratio is ¼ cup of kosher salt per 4 cups (1 quart) of water.