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Apple Cider Brine Recipe
This apple cider brine mix makes a thoughtful hostess gift.
Course
Condiment
Cuisine
American
Season
Fall, Winter
Key Ingredient
Apple Cider
Diet
Dairy-free, Gluten-free
Prep Time
10
minutes
minutes
Brine Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
2
Calories
983
kcal
Author
Vintage Kitty
Ingredients
Dry mix
2
cups
coarse salt
1
cup
turbinado sugar
1/4
cup
candied orange zest,
chopped
1
tablespoon
dried rosemary
6
bay leaves,
roughly chopped
1
tablespoon
pink peppercorns
2
tablespoonsa
dried allspice berries
1
tablespoon
black peppercorns
1
teaspoon
dried thyme leaves
1
teaspoon
dried minced garlic
1/4
cup
dried apple or pear,
diced or chopped
Brine
8
cups
apple cider
20
cups
water
Instructions
Dry mix
Combine all of the dry ingredients in a bowl and stir to combine.
The dry mix will equal 4 cups which is enough for 2 small -medium turkeys or pork roasts or one very large turkey.
Making the brine
In a large soup pot, combine the apple cider and brine mix.
Heat over medium heat, stirring occasionally until the salt and sugar melt.
Add the water (preferably cold water) and let brine cool to room temperature.
Place poultry or pork in a large bag (or soup pot) and fill with brine.
Refrigerate for 6-24 hours, depending on the size of the roast.
Notes
We tested this brine on an 11 pound turkey and only needed half of the brine mix (2 cups dry mix + 10 cups water + 4 cups apple cider).
Nutrition
Calories:
983
kcal
|
Carbohydrates:
245
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
113354
mg
|
Potassium:
1090
mg
|
Fiber:
5
g
|
Sugar:
220
g
|
Vitamin A:
59
IU
|
Vitamin C:
12
mg
|
Calcium:
282
mg
|
Iron:
4
mg