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Spiced Cranberry Turkey Brine
Give your turkey a festive flavor boost! Tart cranberry, crisp apple cider, and warm spices come together for a delicious Thanksgiving twist that's sure to impress.
Easy
15 min
Serves 10-12
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Ingredients
2 cups
Turkey or chicken stock
½ cup
Apple cider
1 cup
Unsweetened cranberry juice
3 cloves
Garlic - smashed
2 sprigs
Fresh rosemary
4 sprigs
Fresh thyme
2
Bay leaves
1 tbsp
Kosher salt
2 tsp
Black peppercorns
2
Cinnamon sticks
2
Whole star anise
1
Lemon - zested and juiced
480 ml
Turkey or chicken stock
120 ml
Apple cider
240 ml
Unsweetened cranberry juice
3 cloves
Garlic - smashed
2 sprigs
Fresh rosemary
4 sprigs
Fresh thyme
2
Bay leaves
15 ml
Kosher salt
10 ml
Black peppercorns
2
Cinnamon sticks
2
Whole star anise
1
Lemon - zested and juiced
Instructions
1
In a saucepan, combine the stock, apple cider, cranberry juice, garlic, rosemary, thyme, sage, bay leaves, salt, peppercorns, cinnamon sticks, whole star anise, and lemon juice/zest.
2
Simmer for 10–15 minutes to meld the flavors.
3
Strain out solids and let the liquid cool completely. Warm liquid shouldn’t go into the dispenser.
4
Pour the cooled infusion liquid into your whipped cream dispenser, filling to the printed MAX FILL lines. Don’t overfill.
5
Charge the dispenser with one N₂O cartridge, then shake gently.
6
Release the gas, then charge again (using 2–3 chargers ensures proper infusion).
7
Insert the nozzle of the dispenser into the thick parts of the turkey breast and thighs. Release the liquid slowly, allowing it to spread through the meat fibers.
8
Continue until you’ve infused the bird evenly. You’ll notice the meat feels plumper after infusion. This is the liquid working its way into the fibers.
