Apple Cider Vinegar Brined Turkey

This Apple Cider Vinegar Brined Turkey brings rich flavor and extra juiciness to your holiday table! I use my homemade apple cider vinegar, but you can use store-bought too. Just make sure you get one Apple Cider Vinegar that says "with the mother" on it. That means it has probiotics. The brine, infused with apple cider vinegar, balances tangy and savory notes that deeply season the turkey while the probiotics in the vinegar tenderize it for the perfect texture. The acidity of the vinegar helps break down the proteins, resulting in a juicy and flavorful bird with crispy skin. Serve this turkey for a memorable feast, and perfect for holiday gatherings!

Ingredients

Apple Cider Brine

1 gallon water, or as needed, divided
2 cups Apple Cider Vinegar
1 cup Kosher salt
3 tablespoons peppercorns
2 oranges quarter
4 whole bay leaves

Turkey

10-12 lb Turkey
Celtic Sea Salt
Freshly ground pepper
1 bunch Fresh thyme or dried
1 lemon halved
1 whole onion peeled and quartered
4 tablespoons butter

Instructions

Apple Cider Brine

Combine 4 cups water, kosher salt, oranges, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat, and let cool. Once cooled, add the rest of the water, and apple cider vinegar.
To use the brine, rinse your turkey inside and out. Submerge it into the cooled brine, then add water until the turkey is completely covered and all cavities are filled. Stir around the edges to mix the water with the brine. Refrigerate for a minimum of 12 hours, then remove the turkey from the pot and pat dry with paper towels. Discard the brine and cook the turkey as desired.

Turkey

Place the turkey in a large roasting pan. Salt and pepper the inside of the turkey cavity. Mix the butter and thyme together with a spoon. Stuff the cavity with the lemon, and onion.
Loosen the skin: Starting at the neck, gently pull the skin away from the meat, being careful not to tear it. This creates pockets for the butter to spread into.
Use your hands to massage half of the softened butter and thyme mixture under the breast of the skin.
Brush the outside of the turkey with the rest of the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 ½ to 3 hours, basting from time to time with pan juices or until the juices run clear when you cut between the leg and the thigh. A cooked turkey is considered done when it reaches a minimum internal temperature of 165°F.
Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.