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Sage & Apple Brined Turkey

4.67 from 3 votes
Prep Time 1 d 30 mins
Cook Time 3 hrs 30 mins
Total Time 1 d 4 hrs


  • 8 Cups Apple Juice
  • 1 bunch Fresh Thyme
  • 8 Fresh Sage Sprigs Divided
  • 3 Bay Leaves
  • 3/4 Salt
  • 1/2 Cup Brown Sugar
  • 2 Tbsp Ground Black Pepper
  • 6 Cloves of Garlic Peeled and Smashed
  • 4 Cups Water
  • 1 Whole Turkey thawed
  • 3 Yellow Onions sliced
  • 2 medium Royal Gala Apples
  • 2 Tbsp Butter melted
  • Ground Black Pepper
  • 3 Cup Sodium Reduced Chicken Broth


  • Combine Apple juice, thyme, half of the sage sprigs, bay leaves, salt, sugar, pepper, garlic and water in a large saucepan.
  • Bring the mixture to a boil, stirring often, until the salt and sugar dissolve. Set aside to cool.
  • Remove giblets and neck from turkey and discard.
  • Place turkey in a large stainless pot or a food-storage bag if you can find one big enough for your Turkey.
  • Pour the brine solution over the turkey, cover and refrigerate.
  • Chill 24 to 36 hours, turning occasionally.
  • Preheat oven to 325 degrees F.
  • Rinse your turkey in cool water and pat dry with paper towels. Discard the brine.
  • Alternatively, if you have the time, let the turkey dry overnight in the fridge on a roasting rack set inside your roasting pan and cover loosely for crispier skin.
  • Arrange onions and remaining half of sage sprigs in a large roasting pan.
  • Place turkey, breast side up in pan and place apples inside the cavity.
  • Tie the ends of the legs together with kitchen twine and tuck the wing tips under.
  • Brush the turkey with the melted butter and sprinkle with pepper.
  • Pour the broth into the roasting pan.
  • Bake the turkey for 3.5 - 4 hours or until a meat thermometer inserted into the thigh and breast reads over 165 degrees F, basting every 30 minutes with pan juice.
  • If the Turkey begins to brown excessively in spots, cover with aluminium foil.
  • Remove the Turkey from the oven and let rest 30 minutes before carving.