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Angry Orchard Cider-Brined Turkey


  • 8 Cups Angry Orchard Crisp Apple
  • 2/3 Cup kosher salt
  • 2/3 Cup light brown sugar
  • 1 Tablespoon black peppercorns, coarsely crushed
  • 1 Tablespoon whole allspice berries, coarsely crushed
  • 6 whole cloves
  • 8 (1/8-inch-thick) slices peeled fresh ginger
  • 1 jalapeno pepper, quartered
  • 1 sweet onion, quartered
  • 4 garlic cloves, crushed
  • 8 sage leaves
  • 4 thyme sprigs
  • 1 (12-14 pound) fresh turkey, preferably a heritage breed
  • 6 Cups of ice


  1. Preheat oven or vertical roaster to 350 degrees Fahrenheit.
  2. Add all ingredients, except the turkey and ice, to a large pot.
  3. Bring to a boil and immediately remove from the heat. Allow the mixture to steep for 10 minutes before adding the ice and allowing the brine to cool.
  4. Once the brine is cool, pour it over the turkey in a large zip top “brining bag” or thick plastic bag.
  5. Place the turkey in the bottom of your fridge, or in a cooler filled with ice. The bird needs to brine overnight before removing from the liquid.
  6. Remove the turkey from the brine and dry the inside and outside thoroughly with paper towels.
  7. Lightly oil the skin of the bird and transfer either to a vertical roaster, or a preheated oven.
  8. Roast until a thermometer inserted in the thickest part of the thigh reads 155 degrees Fahrenheit. This can take anywhere from an hour and a half to 2 plus hours.
  9. Remove the bird from the oven and allow it to rest in a warm location, such as the back of your stove, for at least 1 hour before carving.