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Cider Brine Turkey or Chicken

Enjoy :)


  1. One whole Turkey Breast or a Couple of Cornish Hens. Frozen Turkey Breast also works just don't cut the string bag until you're done cooking.
  2. Brine

  3. Combine 3 cups Apple Cider, 1 cup Apple Cider Vinegar, 1/3 cup Brown Sugar, 1/4 cup Kosher Salt, 3-4 Bay Leaves, 2 teaspoons Black Peppercorns in a sauce pan. Simmer for 5 minutes stirring frequently.
  4. Stir in 4 cups of Ice Water and wait for the brine to be room temperature.
  5. Add the Turkey Breast or Chicken to the brine making sure it's fully covered with the brine and refrigerate overnight.
  6. Drain and rinse the Turkey or Chicken.
  7. Glaze

  8. Boil 2 cups of Apple Cider slowly until it's reduced to 1/4 cup. Watch closely as it reduces to make sure it does not burn. The heat will need to be lowered as it reduces. Add 1/2 cup butter and stir until mixed.
  9. Smoking

  10. Heat smoker to 225°F
  11. Put some butter under the skin and start smoking. After 20 minutes brush with the glaze.
  12. Cook until the internal temperature is 150°F. Cover and rest for 15 minutes or so.


No Picture Yet :(