Apple Cider Turkey Brine Recipe (2024)

FAQs

Is apple cider vinegar good for turkey brine? ›

Citrus Apple Cider Vinegar Brine will make your turkey moist and full of flavor! This turkey brine is easy to make and worth the extra step to make a delicious turkey for Thanksgiving! Brine turkey for 8-12 hours. Gluten free and low-carb.

If your turkeys show signs of illnesses, don't rush to medicate them. We are glad to share some organic healing methods with you here. Adding one tablespoon raw organic apple cider vinegar to each gallon of water can help a myriad of issues including dehydration, digestion issues, and general immune system weakness.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

Here's What You'll Need:

2 gallons water. 2 cups kosher salt or coarse sea salt. A 5-gallon brining container (a large stock pot, bucket, or brining bag) 1 whole turkey, thawed.

Allow to meld on counter about 1 hour prior to using the first time. Shake several times. Use to marinate meat or poultry for 3 hours.

The acidity of lemon and vinegar helps disinfect and. tenderize the meat, and it also provides a clean base. for rubs and marinades.

An apple cider vinegar marinade will not only make the meat tender but will also kill all the bacteria on it.

cider vinegar does not contain worms.

Simple! Just add it to your chickens' drinking water. Dilute to a ratio of 2% apple cider vinegar in fresh water (that's roughly 20ml of ACV in every litre of water). One serving a week will suffice and don't forget to use plastic drinking vessels as the acid in apple cider vinegar will corrode metal.

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

How much sugar do you put in brine? ›

As a general starting point, take one gallon of water and add 3/4 cup (preferable - but you can use up to a cup) of salt (Kosher is best), 1/2 cup of sugar and then the rest is up to you.

In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin. We usually list both kosher and regular table salt in recipes that call for brining.

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.

It is the salt that you need to pay particular attention to, as if the concentration of salt in the brine is too high then the turkey could become too salty, particularly if you are soaking it for a long period.

Avoid Using Non-Food Grade Bags

Though some home cooks suggest that a garbage bag could work in a pinch, chefs warn against choosing any bag that's not food-grade, since those could be lined with unsafe dyes, scents, or chemicals.

This recipe, which she taught him, uses cider vinegar as the brine, which tenderizes it and yields flavorful drippings perfect for pan jus.

You can spritz meat with apple cider vinegar at full strength, but I prefer to use ½ water and ½ ACV. I think it does a great job of keeping the meat moist with a crispy outside. It also adds complexity to the flavour profile by adding a subtle tartness to the crust.

Every wet brine starts with this simple salt solution requiring just two ingredients: water and salt. Some cooks add aromatics, herbs, and spices to their brine for a more flavorful turkey, but we'll get to that in a minute.

To make this easy apple juice brine start with 100% apple juice. You can use apple cider instead, but I find that when you cook the turkey or chicken that it leaves behind pulp. You also want to choose kosher salt. Different salts have different densities.