Turkey , Brine , Apple Cider , Rosemary
Best for: A holiday bird with gentle apple flavor and savory herbs.
Nonalcoholic apple cider gives this brine a little orchard sweetness without turning supper into dessert. The turkey cooks over indirect grill heat, leaving the kitchen oven free for the family’s favorite sides.
Grill: Covered gas or charcoal grill with indirect heat at 350°F and a drip pan; no smoking wood needed. Equipment: Large pot, food-grade brining bag, deep roasting pan, refrigerator thermometer, rack, grill and meat thermometers.
Ingredients
3–4 Hours Brine cooling: 1 hour. Brine: 12–18 hours. Rest: 30 minutes. Total: 16 hours 55 minutes–23 hours 55 minutes.
Brine
- 1 gallon pasteurized nonalcoholic apple cider, chilled
- 1 gallon water, divided into 4 cups for heating and 12 cups chilled
- 300 g kosher salt
- ½ cup packed light brown sugar
- 1 orange, sliced
- 4 fresh rosemary sprigs
- 4 bay leaves
- 1 tablespoon whole black peppercorns
Turkey
- 1 fully thawed 12–14 lb whole turkey, not enhanced, self-basting or kosher, neck and giblets removed
- 3 tablespoons neutral oil
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
Directions
Heat 4 cups water with the salt, brown sugar, orange, rosemary, bay and peppercorns just until the salt dissolves. Remove from the heat and add the chilled remaining water and cider.
Cool the brine in an ice-water bath, stirring, then refrigerate until it measures 40°F or below; allow about 1 hour and extend if necessary. Never add turkey to warm brine.
Set the turkey in a brining bag inside a deep pan. Add brine to submerge it, seal and refrigerate at or below 40°F for 12–18 hours; use a snug bag rather than diluting the brine with extra water.
Lift out the turkey, discard the brine and pat the bird dry without rinsing. Coat with oil, pepper and thyme; keep the cavity unstuffed. Heat the grill to 350°F with a drip pan beneath the indirect zone.
Grill breast-side up over indirect heat for approximately 3–4 hours, rotating the pan as needed and shielding dark skin with foil. Check that the thickest breast and innermost thigh and wing all reach 165°F.
Rest loosely tented for 30 minutes, then carve. Refrigerate leftovers within 2 hours; taste drippings before using them because brined turkey can produce salty gravy.
Grilling tip: Choose plain apple cider rather than spiced cider so the brine’s sweetness and seasoning stay predictable.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
