This is a sponsored post written by me on behalf of Safeway. All opinions are 100% my own.
This simple apple juice brine is a game changer! It brines overnight while you're sleeping for a flavorful and moist roasted chicken or turkey!
The holidays are fast approaching and this year is unique and stressful in all its own ways. That's you need this apple juice brine recipe to keep things easy.
For the same reason, I like shopping at Safeway. I can trust that they have the best ingredients at affordable prices, and they always have the on-trend products I'm looking for. It eliminates stopping at multiple stores to get what I need.
Plus, with the Safeway Grocery Delivery and DriveUp & Go™ services, grocery shopping for these wonderful ingredients is easy to do. I almost exclusively use the DriveUp service because it is so convenient and easy. Especially during the holidays when the stores can be crowded.
Why This Recipe Works
A good brine adds flavor and moisture to your poultry with very little work. This recipe does just that, while also giving a delightful flavor profile that strays away from the taste of traditional apple cider.
One of the things I love most about this apple juice brine recipe is that by using shelf-stable Signature Select 100% apple juice you free up valuable refrigerator space. This holiday season is already unique in so many ways, so not battling for fridge space is one way to make it easier.
Ingredients
To make this easy apple juice brine start with 100% apple juice. You can use apple cider instead, but I find that when you cook the turkey or chicken that it leaves behind pulp.
You also want to choose kosher salt. Different salts have different densities. This means that depending on the salt you use in the brining process, you may end up with more or less than needed. Kosher salt is standard across the board and makes the simplest option.
I also recommend getting an Open Nature® air-chilled chicken because it has the best flavor out there. And since it isn't pumped full of liquid before you buy it, it absorbs the brine better than other brands. It is exclusively available at the Safeway family of stores and the only way I buy chicken now!
How To Make This Recipe
First, start with a pot over medium-high heat and add the apple juice, oranges, lemon, kosher salt, and maple syrup. Bring it to a boil until the salt and sugar have dissolved completely.
Next, turn off the heat and add the herbs. Let cool until room temperature, about 15 minutes.
In a brining bag or large stainless steel pot, combine the brine with the rest of the apple juice. Submerge the chicken or turkey in the brine and chill it in the refrigerator overnight.
The next day, remove the chicken from the brine, pat it dry on the outside as well as in the cavity, and season it with salt and pepper. Transfer it to a roasting pan and cook until the internal temperature in the thickest part of the thigh is 160°F.
Expert Tips
- If you want to use this apple juice brine recipe for a Thanksgiving turkey instead of chicken, set the servings option in the recipe card to four. This creates enough to submerge a 20 pound turkey.
- Brined poultry is best cooked in the oven. Since it holds more moisture, it isn't safe for frying. If you need to cut down on cooking time, try using the Signature Select Oven Roasting Bags. They make cleanup a cinch and helps the brine keep the poultry moist even better.
FAQ's
I love to use Morton's Coarse Kosher Salt. It is sold in almost every grocery store, is extremely consistent in its sizing, and dissolves quickly into the brine because it is flat and flaky.
The basic ratio is 1 tablespoon of salt to each cup of water. Keep in mind that not all salts are made the same and vary in density, so it is always important to use the exact salt the brine recipe calls for.
Not unless you add too much salt to the brine. The brine works by the salt capturing and holding liquid on and within the meat. Then, during cooking, the salt releases the moisture into the meat to keep it from drying out.
This is completely optional based on how you like it. Rinsing off the apple juice brine washes away some of the brine on the skin. This helps make it a little less salty, but this step can be skipped and won't hurt the chicken if you forget it.
Related Recipes
You don't have to stop at this apple juice brine recipe!, If you're looking for more great ways to make poultry, I recommend:
Don’t forget to try the minimally processed Open Nature products and USDA Certified Organic O Organics products exclusively at your neighborhood Safeway stores and online. Whether you want plant-based, gluten-free, or environmentally conscious they have the quality products you want at a great price. Visit www.safeway.com/exclusivebrands to see the selections!
You can also find them exclusively at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway. Visit Safeway.com to find a store near you. Plus, they have a bunch of meal plan prep tips and recipe inspiration.
Happy Cooking! 🙂
Apple Juice Brine for Chicken
Ingredients
- 6 ½ cups 100% Apple Juice
- 6 tablespoons coarse kosher salt
- 2 oranges, sliced
- 1 lemon, sliced
- 3 Tablespoons maple syrup
- 2 rosemary sprigs
- 2 thyme sprigs
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 3 ½ pounds chicken, this is roughly a whole chicken
Instructions
- In a pot over medium heat, combine the apple juice, salt, oranges, lemon, and maple syrup. Bring to a boil.
- Turn off the heat and add in the rosemary, thyme, black peppercorns, and bay leaf. Let cool to room temperature. Refrigerate until the brine is cold.
- In a brining bag or large pot, submerge the whole chicken in the brine. Cover and refrigerate overnight. Remove from the bag before cooking, rinse the chicken, and pat it dry (including in the cavity). Cook as desired, it is great for roasting, smoking, or grilling. NOTE: The sugar in the apple juice makes the skin brown faster than usual. Halfway through cooking check to see if it needs covered with aluminum foil to prevent burning.
Notes
- If you want to use this apple juice brine recipe for a Thanksgiving turkey instead of chicken, set the servings option in the recipe card to four. This creates enough to submerge a 20 pound turkey.
- Brined poultry is best cooked in the oven. Since it holds more moisture, it isn't safe for frying. If you need to cut down on cooking time, try using the Signature Select Oven Roasting Bags. They make cleanup a cinch and helps the brine keep the poultry moist even better.
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What is the best salt for brine? I love to use Morton’s Coarse Kosher Salt. It is sold in almost every grocery store, is extremely consistent in its sizing, and dissolves quickly into the brine because of it is flat and flaky.What is the correct ratio for brine? The basic ratio is 1 tablespoon of salt to each cup of water. Keep in mind that not all salts are made the same and vary in density, so it is always important to use the exact salt the brine recipe calls for.Does brining make food salty? Not unless you add too much salt to the brine. The brine works by the salt capturing and holding liquid on and within the meat. Then, during cooking the salt releases the moisture into the meat to keep it from drying out.Do I rinse the meat after brining? This is completely optional based on how you like it. Rinsing off the apple juice brine washes away some of the brine on the skin. This helps make it a little less salty, but this step can be skipped and won’t hurt the chicken if you forget it.
Sally says
You forgot to list how much brown sugar or when to use the syrup.
Mackenzie Ryan says
Thank you so much, Sally! What a major miss on my part and I appreciate you letting me know. The brown sugar was included in the original draft of the recipe, but with fine-tuning decided to remove it in favor of just the maple syrup. The recipe and the content have been updated to correctly reflect this! Thank you again for pointing it out!