Recipes Dinner Poultry Dishes Roast Turkey Vinegar-Brined Roast Turkey 5.0 (1) 2 Reviews Kristen Kish's apple cider vinegar turkey brine results in a tender, succulent bird. You'll have just enough time to make the gravy while the turkey rests. By Kristen Kish Kristen Kish Korean-born American chef Kristen Kish won Top Chef season 10. She's the former chef de cuisine of Menton in Boston and has appeared on 36 Hours on Travel Channel, Fast Foodies on TruTV, and Iron Chef: Quest for an Iron Legend on TruTV. Food & Wine's Editorial Guidelines Updated on November 3, 2024 Save Rate PRINT Share Close Photo: Eva Kolenko Active Time: 25 mins Total Time: 15 hrs Servings: 12 Jump to recipe When Top Chef winner Kristen Kish took over the responsibility of cooking Thanksgiving dinner, she gave her brother the job of roasting the turkey. She taught him this recipe, which uses a cider vinegar brine to tenderize the meat and yields flavorful drippings perfect for pan jus. If you're looking to serve an extra-tender, extra-juicy bird this year, then this apple cider vinegar turkey brine is just what you're looking for. Frequently Asked Questions Why do you use apple cider vinegar in brine? Brining a turkey in mildly acidic apple cider vinegar imparts a lovely, slightly fruity taste while tenderizing the meat. It also helps the turkey absorb more liquid, resulting in a juicier roasted bird. Should you dry turkey after brining? Once the turkey has been brined in the fridge for 12 to 24 hours, remove it from the liquid and pat it dry with paper towels. After you've rubbed the compound butter under and over the skin of the breasts and thighs, drizzle it with olive oil and season it with salt and pepper. Then set it on a rack placed in a roasting pan, breast side up, to allow air to circulate all around it in the oven. Note from the Food & Wine Test Kitchen To brine the turkey, you'll need a 14-quart or larger stockpot, plus space in your refrigerator to chill the submerged bird overnight, so plan accordingly. Cook Mode (Keep screen awake) Ingredients Brine 2 gallons warm water 2 cups apple cider vinegar 2 cups kosher salt 1 cup packed light brown sugar 3 tablespoons whole black peppercorns 6 bay leaves Large handful of fresh flat-leaf parsley stems (leaves reserved for turkey) Turkey 1 (12- to 14-pound) fresh turkey, neck and giblets removed 3/4 cup unsalted butter (6 ounces), at room temperature 2 tablespoons fresh flat-leaf parsley, chopped 1 tablespoon fresh thyme, chopped 1 lemon, zested and halved, divided 2 teaspoons kosher salt, divided 1 1/2 teaspoons black pepper, divided 6 tablespoons extra-virgin olive oil, divided 3 medium carrots, cut into 1-inch pieces 3 celery stalks, large diced 1 large yellow onion, quartered and petals separated 1/2 cup dried cremini mushrooms (about 3/8 ounce) 2 shallots, halved 1 garlic head, halved crosswise 5 rosemary sprigs 4 sage sprigs 3 marjoram sprigs 2 cups water Directions Make the brine Stir together 2 gallons warm water, vinegar, salt, brown sugar, peppercorns, bay leaves, and parsley stems in a 14-quart stockpot over medium-high heat until sugar and salt dissolve, about 1 minute and 30 seconds. Let brine cool to room temperature, about 30 minutes. Make the turkey Place turkey in brine, cover, and refrigerate 12 to 24 hours. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Preheat oven to 350°F. Stir together butter, parsley, thyme, lemon zest, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a medium bowl until combined. Using your fingers, loosen and lift skin from turkey breast and thighs without totally detaching skin; spread some of the butter mixture under skin. Carefully replace skin and spread remaining butter mixture over skin of breast and thighs. Drizzle turkey with 2 tablespoons oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place turkey, breast side up, on a wire rack in a roasting pan. Toss together carrots, celery, onion, and remaining 1/4 cup oil in a large bowl; scatter vegetable mixture around turkey in roasting pan. Stuff turkey cavity with lemon halves, dried mushrooms, shallots, garlic, rosemary, sage, and marjoram. Tie legs together with kitchen twine; tuck wing tips under. Roast turkey in preheated oven until golden brown and an instant-read thermometer inserted in thickest part of thigh registers 155°F, about 2 hours. Transfer turkey to a carving board; remove rack from roasting pan. Let turkey rest until thermometer registers 165°F, about 30 minutes. Scoop out herb-and-mushroom mixture from inside of turkey and add to roasting pan with vegetables. Set roasting pan on stovetop over medium-high; stir in 2 cups water, and simmer, scraping up browned bits from bottom of pan, 10 minutes. Remove from heat. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Carve turkey and serve with gravy. Originally appeared: November 2018 Rate It Print