Apple-brined roast turkey

    12 hours 45 min

    Guaranteed moist, this turkey is soaked in an apple-infused brine before roasting. The result is luscious and tender meat with crispy skin. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts and calculators. Enjoy!

    4 people made this

    Serves: 15 

    • 1 (7kg) whole turkey
    • 5L water
    • 3L cloudy apple juice
    • 340g coarse sea salt
    • 200g granulated sugar
    • 4 tablespoons extra-virgin olive oil
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon poultry seasoning

    Prep:45min  ›  Cook:4hr  ›  Extra time:8hr  ›  Ready in:12hr45min 

    1. Mix water, apple juice, salt and sugar in a large pot or food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in fridge for 8 hours or overnight
    2. Preheat oven to 170 C / Gas 3.
    3. Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting tin; pat turkey and cavity dry with kitchen paper. Loosen turkey skin over the breast and thighs with your fingers.
    4. Mix olive oil, thyme and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminium foil.
    5. Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 75 to 80 degrees C, 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.


    Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled pot, a brining bag or a food-grade plastic bucket. Never use ordinary plastic bags, plastic bins or metal buckets or containers not meant for food use.

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    Reviews in English (17)


    I tried it on two turkey breasts at half the recipe and man was it delicious. We're looking forward to trying it on the whole turkey this Thanksgiving!  -  25 Nov 2014  (Review from Allrecipes US | Canada)


    Ive made this brine for my fresh Turkey for the past 3 or 4 years. I will never make a Turkey any other way. It's the juiciest Turkey I've ever made. I don't t change the recipe at all except to add rosemary and sage. Thanks so much for posting this recipe and this year will post a picture of my bird!!  -  22 Nov 2016  (Review from Allrecipes US | Canada)


    I made the brining liquid for the turkey and it was OK--can't say that it added any taste to the bird, but the turkey was nice & moist. I did find that the unstuffed 16lbs turkey was cooked in 2.5 hrs, rather than 3.5-4.5 hrs @ 325º. I pulled the turkey out at 160º (though really wanted to pull it out at 155º) and because it was done so early, I let it rest for over 2 hrs. Still very hot when we finally cut into it, so don't think you have to time it so perfectly. The turkey was very moist and cooked through.  -  01 Dec 2015  (Review from Allrecipes US | Canada)